Crayfish, fried
Common food
Photo: Wikipedia
Fried crayfish are small freshwater crustaceans coated in a seasoned batter or cornmeal crust and deep-fried to a golden, crispy perfection. The exterior shatters with a satisfying crunch, giving way to tender, sweet, and mildly briny meat inside. Nutritionally, they offer a solid protein punch with a moderate calorie count, primarily from the frying oil and coating.
Calorie split: 26% protein · 21% carbs · 53% fat
↓ Full nutrition💚 Why it's loved
People love fried crayfish for their addictive, savory crunch and the communal, hands-on experience of peeling and eating them, often associated with festivals and casual gatherings. The sweet, delicate flavor of the meat pairs perfectly with bold dipping sauces and seasonings.
⚠️ Watch-outs & how to enjoy it better
The deep-frying process significantly increases the fat and calorie content, making it a less ideal choice for low-fat diets. Those monitoring sodium intake should be cautious, as the batter and dipping sauces are often high in salt. Tip: Pair with a vinegar-based slaw or steamed vegetables to add fiber and cut through the richness, and practice portion control by limiting servings to 4-6 medium crayfish.
Key benefits
- High-quality protein source for muscle maintenance
- Provides essential minerals like selenium and zinc
- Contains omega-3 fatty acids from the crayfish itself
- Quick-cooking, making it ideal for fast meals
- Versatile base for various flavor profiles
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
In the United States, 'crawfish' and 'crayfish' are regional terms for the same animal; the name 'crayfish' is believed to derive from the Old French 'crevice,' meaning a small shrimp.
Full nutrition (USDA data · scales with serving)
| Water | 59.7 g |
| Energy | 223 kcal |
| Protein | 14.1 g |
| Total lipid (fat) | 12.9 g |
| Carbohydrate, by difference | 11.7 g |
| Fiber, total dietary | 0.50 g |
| Total Sugars | 0.20 g |
| Calcium, Ca | 35.0 mg |
| Iron, Fe | 1.5 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 218 mg |
| Potassium, K | 254 mg |
| Sodium, Na | 387 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.35 mg |
| Selenium, Se | 27.1 ug |
| Vitamin C, total ascorbic acid | 0.70 mg |
| Thiamin | 0.19 mg |
| Riboflavin | 0.10 mg |
| Niacin | 2.6 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 45.0 ug |
| Folic acid | 20.0 ug |
| Folate, food | 26.0 ug |
| Folate, DFE | 59.0 ug |
| Choline, total | 68.3 mg |
| Vitamin B-12 | 1.3 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 14.0 ug |
| Retinol | 14.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 10.0 ug |
| Vitamin E (alpha-tocopherol) | 4.4 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 12.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.8 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 1.3 g |
| SFA 18:0 | 0.40 g |
| Fatty acids, total monounsaturated | 5.2 g |
| MUFA 16:1 | 0.07 g |
| MUFA 18:1 | 5.0 g |
| MUFA 20:1 | 0.09 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 4.8 g |
| PUFA 18:2 | 4.1 g |
| PUFA 18:3 | 0.54 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.08 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.03 g |
| Cholesterol | 93.0 mg |
Amino acid profile (per 100g)
Estimated from Crustaceans, crayfish, mixed species, wild, raw — USDA does not publish this profile for Crayfish.
| Tryptophan | 0.22 g |
| Threonine | 0.64 g |
| Isoleucine | 0.77 g |
| Leucine | 1.3 g |
| Lysine | 1.4 g |
| Methionine | 0.45 g |
| Cystine | 0.18 g |
| Phenylalanine | 0.67 g |
| Tyrosine | 0.53 g |
| Valine | 0.75 g |
| Arginine | 1.4 g |
| Histidine | 0.33 g |
| Alanine | 0.90 g |
| Aspartic acid | 1.6 g |
| Glutamic acid | 2.7 g |
| Glycine | 0.96 g |
| Proline | 0.53 g |
| Serine | 0.63 g |
FAQ
Is fried crayfish high in cholesterol?
A 100g serving contains a moderate amount of dietary cholesterol, similar to other fried seafood. However, current nutritional guidelines emphasize limiting saturated fat intake more than dietary cholesterol for most people.
Can I make a healthier version at home?
Yes, you can use an air fryer or oven-bake the crayfish with a light coating of panko breadcrumbs or cornmeal to reduce the oil absorption significantly while still achieving a crispy texture.
What's the best way to reheat leftover fried crayfish?
To preserve crispiness, reheat in a preheated oven or air fryer at 375°F (190°C) for 5-7 minutes. Avoid microwaving, as it will make the coating soggy.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.23 kcal/g · 25% calories from protein · 0.5 g fiber · 0.2 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.52 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.