Only freshwater crayfish from the Murray-Darling river system in Australia may be used for this recipe. They are unique and should not be confused with other freshwater crustaceans that exist in the same general geographic area.

4 fresh murray cray, approx. 1.5lb ea.
2 fresh lemons
1 fresh mildura navel orange
2 fresh garlic cloves, finely chopped
1/2 sm. green chili, finely chopped
2 egg whites, beaten to soft peaks
olive oil
3 tbsp. self-rising flour
2 tbsp. all-purpose flour
1 tbsp. corn flour (cornstarch)
soda water

Bring a large pot of water to the boil. When boiling rapidly, drop crayfish in and allow water to return to boil. Remove cray and immediately refresh in icy cold water. When thoroughly cold remove from water and allow to drain.

Meanwhile, mix all flours together add 2 tablespoons of olive oil, plenty of good salt and pepper and 1 teaspoon turmeric powder. Make a well in center, add a small amount of soda water and gradually mix flours in, adding more soda water as required.

When batter is to a "spoon coating" consistency, fold egg whites in gently. Allow batter to rest for 1 hour.

Cut cray in half lengthwise, remove tail meat, wash and cut into four pieces lengthwise and place into a stainless steel bowl. Add the juice and zest of lemon and orange, chili, salt and pepper, a dash of olive oil and marinate for 1/2 hour.

Gently mix batter, coat cray with flour, batter, deep fry until deep golden and serve with fennel and radicchio salad.

Submitted by: chefdave