Garlic-Infused Crisp Fried Whole Crayfish
Nutritional value per serving
Calories320kcal
Carbs10gram
Fat15gram
Protein25gram
Ingredients
- Whole live crayfish1 kg
- Garlic cloves, peeled and sliced thinly5 pieces
- All-purpose flour100 g
- Cornstarch50 g
- Salt1 tsp
- Black pepper, freshly ground0.5 tsp
- Paprika (optional, for smoky flavor)0.5 tsp
- Cooking oil (vegetable or canola)500 ml
- Lemon wedges (for serving)1 piece
Discover the joy of cooking crispy, garlic-infused fried whole crayfish at home. This recipe guides you through selecting fresh crayfish, preparing them safely, and frying them to perfection with aromatic garlic. The dish serves 4 and combines simple ingredients for a flavorful seafood experience. Total cost of ingredients is approximately $20 / €18 / £15 / ₹1600. Each serving provides about 320 kcal, fitting well into a pescatarian diet. It's an easy recipe with about 10 minutes prep and 15 minutes cooking time, ideal for everyday cooking with common kitchen tools.
Preparation instructions
Prepare the crayfish
1Rinse the live crayfish under cold running water to remove any dirt. Use a brush if needed. Drain and pat dry. This step assures your crayfish is clean and ready.
Mix the coating
2In a bowl, combine flour, cornstarch, salt, black pepper, and paprika. Mix thoroughly. This dry mix gives a light crispy coating.
Coat the crayfish
3Toss the crayfish pieces (whole) in the flour mixture until evenly coated. Let any excess flour shake off. This helps the coating to adhere well.
Heat the oil
4Pour oil into a deep frying pan or pot to about 5 cm depth. Heat over medium-high until it reaches about 180°C (350°F). Use a thermometer for accuracy. Hot oil ensures proper frying and crispness.
Fry garlic
5Add sliced garlic to the oil and fry for 1-2 minutes until golden and fragrant. Remove the garlic with a slotted spoon and set aside on paper towels to drain, preserving the infused oil.
Fry the crayfish
6Gently place coated crayfish into the hot garlic-infused oil. Do not overcrowd; fry in batches if needed. Cook for about 4-5 minutes, turning once, until golden brown and cooked throughout. The internal temperature should reach 63°C (145°F). Use a food thermometer to verify doneness and safety.
Drain and serve
7Remove crayfish from oil with a slotted spoon and place on paper towels to drain excess oil. Serve immediately with the fried garlic and lemon wedges for squeezing. Enjoy the crispy garlic aroma and tender meat.
Cooking Tips
1Choose live crayfish that are active and smell fresh, not fishy or ammonia-like.
2Avoid cross-contamination by cleaning all surfaces and utensils after handling raw crayfish.
3Use a deep pot and a thermometer to maintain safe frying temperatures, preventing undercooking or burning.
4If you prefer less intense garlic flavor, reduce the garlic quantity or omit it from the oil and add fresh garlic afterward.
5For gluten-free option, substitute all-purpose flour with rice flour.
Equipment Needed
- Deep frying pan or pot
- Cooking thermometer
- Mixing bowl
- Slotted spoon
- Paper towels
- Measuring spoons and cups
- Brush (optional)
Grocery Shopping List
- [ ] Whole live crayfish (1 kg, about $15): Choose active, fresh crayfish with no off smell.
- [ ] Garlic cloves (5 pieces, about $0.50): Fresh cloves with firm texture.
- [ ] All-purpose flour (100 g, about $0.20): Any brand is fine.
- [ ] Cornstarch (50 g, about $0.30): Check for pure cornstarch.
- [ ] Salt (1 tsp, negligible cost): Use iodized or sea salt.
- [ ] Black pepper (0.5 tsp, negligible cost): Freshly ground preferred.
- [ ] Paprika (0.5 tsp, optional, about $0.10): Smoked paprika adds nice aroma.
- [ ] Cooking oil (500 ml, about $2): Vegetable or canola oil for frying.
- [ ] Lemon (1 piece, about $0.50): Fresh and firm.
Total approximate cost: $18.60
FAQ
How do I know when the crayfish is safely cooked?
The safe internal temperature for crayfish is 63°C (145°F). Use a food thermometer inserted into the thickest part of the crayfish to check. Fully cooked crayfish flesh is opaque and firm to touch.
Can I use frozen crayfish instead of live?
Yes, you can use frozen crayfish. Thaw them safely in the refrigerator overnight before cooking. Cooking times may vary slightly.
How do I avoid oil splatters while frying?
Pat crayfish dry before coating and frying to reduce moisture. Also, do not overcrowd the pan which can lower oil temperature and cause splattering.
Is it safe to reuse the frying oil?
You can reuse oil if it’s strained to remove food particles and stored properly. However, don't reuse oil multiple times to avoid quality degradation and food safety risks.