John Myers
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Fish: Baked Crayfish Tails with Guacamole
The perfect fish: baked crayfish tails with guacamole recipe with a picture and simple step-by-step instructions.
The crab tails
- 200 g Crayfish tails
- 0,5 teaspoon Salt
- 2 tablespoon Potato flour
- 1 liter Rapeseed oil
The guacamole
- 1 piece Fresh avocado
- 20 g Liquid butter
- 1 piece Fresh shallot
- 1 piece Clove of garlic
- 1 pinch Salt
- 1 pinch Black pepper from the mill
- 1 pinch Lemon juice
The crab tails
- Heat the rapeseed oil until bubbles appear on a wooden spoon.
- Sprinkle the dabbed dry crab tails – they were pre-cooked – with the salt and turn them in the potato flour.
- Fry the tails in portions in the oil, remove them and drain them on kitchen paper.
The guacamole
- Peel shallot and clove of garlic and dice. Divide the avocado, remove the stone and use a spoon to pull out the pulp.
- Add shallots and garlic cubes, avocado meat and spices to the liquid butter * in a tall container and puree.
- Season to taste with the zirconia juice and the spices.
- * The liquid butter prevents the avocado cream from turning brown quickly. –
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