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Fried crayfish

Going to nature? Cook delicious crayfish on the grill! Fried crayfish differ from boiled ones: their taste is more saturated and concentrated, since almost all the moisture evaporates during frying. With this method of cooking, meat is significantly reduced in volume, so you should take this fact into account and buy a maximum of large individuals so that there is more meat in the finished product.
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Fried crayfish
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 73 % 8 g
Fats 0 % 0 g
Carbohydrates 27 % 3 g
65 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 1 d 1 h

1. Wash the crayfish thoroughly, put it in a saucepan with a high side, sprinkle with salt and dill seeds, pour beer, mix so that the salt dissolves.

2. Cover the pan with a lid, leave to marinate in a cool place for about a day.

3. After the specified time, we place the crayfish on the barbecue grill, fry on the grill over well-heated coals.

4. Fry the crayfish for 15-20 minutes, in the process we often turn it over for the most uniform cooking.

Serve on a platter and serve on the table.

Help yourself!

Caloric content of the products possible in the composition of the dish

  • Light beer - 50   kcal/100g
  • Non-alcoholic beer - 33   kcal/100g
  • Strong beer - 150   kcal/100g
  • Dark beer - 74   kcal/100g
  • Beer - 50   kcal/100g
  • Dill greens - 38   kcal/100g
  • Salt - 0   kcal/100g
  • Omar - 89   kcal/100g
  • River cancer - 96   kcal/100g

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