Deep fried Lobster



Deep fried Lobster is also a winner when we talk about appetizers of the seafood kind.

This is no alien story I'm telling you.

Crayfish is quite common along the South African coast.

This is a fish that really lives up to the occasion when you dress it up as an appetizer.

Deep frying this fish is really an art because you can separate the meat from the shell and flocking the meat by ripping the meat out of the shell with a fork.

To bind the meat together and keeping it so, we use an egg mixed into the meat for that.

Deep Fried lobster

Ingredience:

1¼ cup flour

1 cup chopped crayfish meat

½ cup of milk

2 eggs

2 teaspoons of baking powder

Salt and Pepper to taste

Oil for deep-frying

Lemon wedges

Directions:

Heat the deep frying oil to between 350-375F.

While the oil is heating up, beat the eggs until it is light and spongy.

Add the milk and flour by sifting the flour along with the baking powder and add the salt and pepper to your choice.

Fold in the chopped lobster.

Take a small spoon full of this chopped mixture and dump it into the oil and fry it until it is a golden brown colour.

Drain your fried cakes on a rack in a warm oven.

Serve the lovely cakes with lemon wedges and your favourite dipping sauce.

Snacks or appetizers are there to fill in the empty places between meals.

This appetizer is a real winner and goes well with chilled white wine and other salty cracks or even a chilli-dip on colder days.

But if you decide that this cakes fish is going to stand in as a main meal, baked potatoes and green vegetables will do the occasion good.

Don’t forget to keep the wine chilled and available…







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