Anguillian Coconut-Coated Crayfish

Background

This island-style recipe celebrates the sweet brininess of tender crayfish wrapped in a crisp, golden crust of aromatic coconut. In beachside kitchens across Anguilla, cooks brighten the shellfish with sunshiny lime and island herbs like thyme, then add warmth from garlic and ginger, a subtle fire from Scotch bonnet, and a final seaside crunch achieved by quick-frying in shimmering oil. The result: a balance of crisp and succulent, sweet and spicy, that pairs beautifully with a cool drink and ocean air.

Ingredients

• crayfish (about 1.5 lb tails, cleaned and cut into medallions)
• coconut (1 cup unsweetened shredded)
• flour (1/2 cup)
• cornstarch (2 tablespoons)
• egg (1 large)
• garlic (2 cloves, finely minced)
• ginger (1 teaspoon, finely grated)
• lime (1, zest and juice, plus extra wedges for serving)
• Scotch bonnet (optional, 1/2 small, finely minced)
• thyme (1 teaspoon fresh leaves, chopped)
• scallions (2, thinly sliced)
• salt (to taste)
• black pepper (to taste)
• oil (enough for shallow frying)

Preparation

Pat the crayfish dry. In a bowl, whisk the egg with the zest and juice of the lime, then stir in the garlic, ginger, thyme, scallions, a small pinch of salt, a crack of black pepper, and the minced Scotch bonnet if you enjoy heat. Add the crayfish to this mixture, coating well, and let it marinate for 15 minutes while you set up the coating station.

Cooking

1. In one shallow dish, mix the flour and cornstarch with a pinch of salt and a little black pepper. In a second dish, spread the shredded coconut into an even layer.
2. Lift each piece of marinated crayfish from the bowl, letting excess drip off. Dredge in the flour–cornstarch mixture, dip back into the seasoned egg, then press firmly into the coconut so the crust adheres.
3. Warm a wide skillet with about 1/4 inch of oil over medium-high heat until it shimmers. Fry the coated crayfish in batches, turning once, until golden brown and just cooked through, about 2–3 minutes per side. Transfer to a rack or paper towel and rest for 2 minutes so the crust stays crisp.
4. Season immediately with a whisper of salt and black pepper, and finish with a light squeeze of lime.

Serving and Enjoyment

Serve the sizzling pieces of crayfish hot with extra wedges of lime. The sweet crunch of the coconut crust contrasts beautifully with the delicate seafood, while the gentle heat from the Scotch bonnet peeks through. A simple salad, grilled corn, or rice and peas makes an easy island-style plate. For a snack vibe, set out a small dish of more lime and a pinch bowl of flaky salt so everyone can adjust to taste.

Cook’s Notes

• Toasting the shredded coconut lightly in a dry pan before coating intensifies aroma and adds deeper color.
• If your coconut shreds are very fine, add a spoon of extra flour to the coating for a sturdier crust.
• Keep the first batch warm in a low oven while finishing the rest, and don’t crowd the pan so the coconut browns evenly in the oil.
• Balance heat to taste by adjusting the amount of Scotch bonnet, and always season thoughtfully with salt and black pepper.