Crispy Tender Whole Fried Crayfish
Nutritional value per serving
Calories350kcal
Carbs15gram
Fat18gram
Protein25gram
Ingredients
- whole live crayfish (fresh)500 g
- all-purpose flour100 g
- cornstarch50 g
- paprika powder1 tsp
- garlic powder1 tsp
- salt1 tsp
- black pepper0.5 tsp
- water (cold)150 ml
- vegetable oil (for frying)500 ml
- lemon wedges (for serving)4 pieces
This recipe guides you through frying whole crayfish to achieve a tender and crispy delight. Perfect for seafood lovers seeking a simple, flavor-packed dish. The ingredients cost approximately $15, €13, £11, and ₹1200. The dish contains about 350 kcal per serving, suitable for pescatarian diets. Complexity: easy. Total cooking time: 30 minutes.
Preparation instructions
Prepare Crayfish
1Clean the whole crayfish thoroughly under cold running water. Remove any dirt or debris. Then pat dry with paper towels to remove excess moisture. Dry crayfish helps to get a crispy crust.
Make Batter
2In a bowl, combine flour, cornstarch, paprika, garlic powder, salt, and black pepper. Gradually add cold water while whisking to form a smooth batter. The batter should coat the back of a spoon without dripping off too fast.
Heat Oil
3Pour vegetable oil into a deep frying pan to a depth of about 5 cm. Heat oil over medium heat until it reaches 180°C (356°F). Use a kitchen thermometer to ensure correct temperature. Proper oil temperature is crucial for even cooking and crispiness.
Coat Crayfish
4Dip each crayfish into the batter, ensuring full coverage. Let excess batter drip off to avoid heavy coating which can lead to sogginess.
Fry Crayfish
5Carefully place coated crayfish into hot oil. Fry in batches to avoid overcrowding, about 4-5 minutes per batch. Crayfish shells should turn golden brown and crispy. Ensure internal temperature reaches at least 63°C (145°F) for seafood safety. Avoid overcooking to maintain tender meat.
Drain and Serve
6Remove fried crayfish with a slotted spoon and place on paper towels to remove excess oil. Serve immediately with lemon wedges for a delicious touch.
Cooking Tips
1Use fresh live crayfish from a reputable source to ensure safety and best flavor.
2Maintain oil temperature between 175-180°C for optimal frying results.
3Avoid cross-contamination by washing hands and utensils after handling raw crayfish.
4If you prefer spicier, add cayenne pepper to the batter.
5Serve with a dipping sauce like garlic butter or aioli for extra flavor.
Equipment
- Deep frying pan or pot
- Cooking thermometer
- Mixing bowl
- Whisk
- Slotted spoon
- Paper towels
- Tongs or chopsticks
Shopping List
- [ ] Whole live crayfish (500g) – Approx. $12 (choose fresh, lively crayfish, avoid any that smell off or seem lethargic)
- [ ] All-purpose flour (100g) – Approx. $0.50 (regular flour from any supermarket is fine)
- [ ] Cornstarch (50g) – Approx. $0.70 (helps make coating crispier)
- [ ] Paprika powder (1 tsp) – Approx. $0.20 (adds mild smoky flavor)
- [ ] Garlic powder (1 tsp) – Approx. $0.20 (for aroma)
- [ ] Salt (1 tsp) – Approx. $0.05
- [ ] Black pepper (0.5 tsp) – Approx. $0.10
- [ ] Vegetable oil (500ml) – Approx. $2 (suitable frying oil like canola or sunflower)
- [ ] Lemon (for wedges) – Approx. $0.50
Total estimated cost: ~$16.25
FAQ
Can I use frozen crayfish for frying?
It's best to use fresh live crayfish for frying to ensure tenderness. If using frozen, thaw completely in the refrigerator and pat dry before frying.
How do I know when the crayfish is fully cooked?
Cook until the shells turn bright red and the internal temperature reaches at least 63°C (145°F). The meat should be opaque and firm but tender.
What can I substitute for vegetable oil?
You can use canola, sunflower, or peanut oil for frying since they have high smoke points suitable for deep frying.
Can I make the batter gluten-free?
Yes, substitute all-purpose flour with rice flour or a gluten-free flour blend and ensure your cornstarch is gluten-free.