Parmesan Crusted Crayfish Recipe

This parmesan crusted crayfish recipe is a perfect starter or canapé to welcome in guests! It looks very impressive but is surprisingly easy.

Serves 5
25 mins
Difficulty: Easy


200g plain flour
3g garlic powder
1g white pepper
1g salt
5g lemon zest
1g turmeric
200g panko breadrumbs
50g parmesan cheese, grated
2g dried parsley
1 egg
15ml egg
120g Big & Juicy Crayfish Tails


  • Mix together the flour, garlic powder, pepper, salt, lemon zest, and turmeric in a large bowl
  • Mix together the breadcrumbs, cheese, and dried parsley in another bowl
  • Whisk together the egg and milk in another bowl
  • Heat a saucepan of oil to 180˚C
  • Add the crayfish tails into the flour mixture and completely coat
  • Dip the crayfish in the egg wash
  • Coat the crayfish into the breadcrumb mixture and ensure they’re completely coated
  • Deep fry in the oil until golden brown (1-2 minutes)
  • Remove from dryer and drain on kitchen paper
  • Serve with dips of your choice
Crayfish Tails

Big Prawn Products

Big & Juicy Crayfish Tails
Our Crayfish tails are packed in a modified air atmosphere. Our plump and succulent Crayfish are wild creel caught in China.


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