Recipes > Seafood > Fried Crayfish

Fried Crayfish


  • 1 crayfish
  • French frying batter
  • 1 teaspoonful anchovy
  • frying fat


Pick all the white meat from a crayfish, and cut it into pieces about two inches long and one inch broad. Make a frying batter by recipe given elsewhere, and season with anchovy, lemon juice, pepper, and salt. Dip the pieces of crayfish into this and plunge into plenty of very hot fat; fry a good colour, drain on kitchen paper for a few minutes, pile high on a dish, and garnish with fried parsley.

Time: 3 minutes.


The Art of Living in Australia (1893).


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