Friture de la Sûre aux écrevisses, grenouilles et escargots (Sûre River Fish Fry with Crayfish, Frogs, and Snails)
Experience the unique flavors of Luxembourgian cuisine with this traditional Sûre River Fish Fry recipe. This dish features a delightful combination of crayfish, frogs, and snails, all fried to perfection.
Ingredients
- 500g fresh crayfish
- 4 large frogs, cleaned and cut into pieces
- 200g fresh snails, cleaned and shelled
- 2 cups all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Prepare three separate bowls for the breading station: one with flour, one with beaten eggs, and one with breadcrumbs.
- Dredge the crayfish, frogs, and snails in the flour, then dip them in the beaten eggs, and finally coat them with breadcrumbs.
- Heat vegetable oil in a large skillet over medium heat.
- Fry the breaded seafood in batches until golden brown and crispy, about 3-4 minutes per side.
- Remove the fried seafood from the skillet and place them on a paper towel to drain excess oil.
- Season with salt and pepper before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 20 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large skillet Bowls for breading station Tongs Paper towels
Tools
Knife Cutting board Measuring cups Measuring spoons
Serving suggestions
Serve the Sûre River Fish Fry with a side of fresh salad and a glass of crisp white wine for a delightful dining experience.
Tips & tricks
For the best flavor, source fresh seafood from a reputable fishmonger or market.
Cost
$25