Panko Fried Crayfish Bites with Enaleni Sauvignon Blanc

Hardcore crayfish lovers listen up! This is your go-to recipe for the summer holiday.

has a delicate flavour and should be matched with a wine which compliments and accentuates its sweet, succulent nature. We suggest you try this recipe with the newly released Enaleni Sauvignon Blanc.


Each bottle of Enaleni, meaning ”place of abundance”, reflects the optimism of its farming community with a harmonious balance of flavours that are styled to be refreshing and approachable. The Sauvignon Blanc is crisp with fruity aromas and hints of peppers on the nose and retails at  R65 a bottle.


  • 1 cup all purpose flour
  • 1 tsp sea salt
  • 2 cups seasoned panko breadcrumbs
  • 3 eggs
  • 4 crayfish tails
  • oil for frying
  • Limes, cut into wedges


  1. Put flour and salt into a large ziplock bag, shake, set aside
  2. Put panko breadcrumbs in a separate large ziplock back, set aside
  3. In a shallow dish, whisk the eggs, set aside
  4. Cut the shell lengthwise, down the center to the tail with scissors. Remove the lobster meat.
  5. Cut the lobster meat into desired size pieces
  6. Drop each piece in the flour bag, shake it up. Remove lobster, dip in egg. Drop into panko bag. Shake. Set aside until ready to fry.
  7. Heat a shallow amount of oil in a large frying pan. Place panko covered lobster pieces and lightly fry until golden brown & crispy. Turning pieces to brown all sides. Cook time is 1-2 minutes. Remove lobster from pan and drain on paper towel. Serve with lime wedges