Crayfish Croquettes

🧂 Ingredients

• 300 gr roux
• 500 ml milk
• 500 ml crayfish bisque
• 15 gr gelatine sheets

  6 pcs
• 100 gr coarsely chopped crayfish tails
• 250 gr flour
• 3 pcs whole eggs
• 300 gr fresh breadcrumbs

Instructions

• 1 Soak the gelatine sheets in iced water until soft (10 min)
• 2 Bring the milk with the prawn bisque to a boil and stir the roux into it until
  the mixture becomes a thick sauce. This process takes 3-4 minutes.
• 3 Add the softened gelatine sheets, stir to combine.
• 4 Season to taste with salt, pepper, cayenne chili pepper and lemon juice
  (optional)
• 5 Fold the crayfish meat into the mixture.
• 6 Transfer the croquette mixture into a container and refrigerate for a minimum of
  2 hours or overnight.
• 7 Whisk the whole eggs with 2 tbsp of water and 2 tbsp of oil, salt and pepper.
  
  Arrange 3 plates; one with flour, one with the egg mix, and one with the
  breadcrumbs.
• 8 Remove the croquette mix from the refrigerator and divide into cubes or sticks.
• 9 Coat the croquettes into the flour, dust off the excess flour as much as
  possible.
• 10 Dip in the egg mixture and roll in the breadcrumbs until you have an even
  coating.
  
  Place them on a tray and keep in the fridge for 15 minutes.
• 11 Preheat the deep fryer to 180°C and deep fry the croquettes until golden brown.
• 12 Or airfry at 200°C until browned and warm.

Nutrition Info