4 soft shell crabs, cleaned
4″ vegetable oil in pot
Egg bread rolls
Batter: 1 cup all purpose flour; 1 ½ cup beer or ginger ale;
1 tbsp paprika;
1 beaten egg;
1 tsp pepper and 1 tsp salt
Whisk together batter ingredients. Heat oil in a deep pot – make sure it is not up near the top as it can foam over and be dangerous – to 350˚ (or when bread floats and sizzles when dropped in)
Dip the crabs into the batter and slowly lower it into the oil so it doesn’t splash. Fry until golden brown on both sides.
Place on your favourite bun, top with tarter sauce, a squeeze of lemon and enjoy!