1927 Crayfish Cutlets

Honorable mention in the 5 Nov 1927 Mirror (reference)

"Crawfish beignets" by WordRidden is licensed under CC BY 2.0

Ingredients:

  • 1 crayfish

  • 1 oz (30 g) butter

  • 1 oz (30 g) flour

  • 1 teaspoon lemon juice

  • Cayenne pepper and salt

  • ½ pint (300 ml) milk

  • salt pepper and cayenne

  • 2 eggs

  • breadcrumbs

Method:

  1. Melt butter, add flour and milk, flavour with pepper, salt and cayenne

  2. Stir mixture until it leaves sides of saucepan.

  3. Cut fish into small pieces, add to mixture and set aside to cool.

  4. When cool, form mixture into cutlets then dip in milk and breadcrumbs.

  5. Fry in boiling fat until a golden brown.

  6. For the ‘bones’ break off little bits of feelers and stick in ends of cutlets

Submitted by Mrs N. Irving, 169 Duke-street, East Fremantle