Soft-shell crabs

Ingredients

300ml/½ pint vegetable oil, for deep frying
8 soft-shell crabs
100g/3½oz plain flour
salt and freshly ground black pepper

Method

1. Pour the vegetable oil into a large pan and heat until a small cube of bread turns golden-brown in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
2. Place the flour in a dish and add salt and freshly ground black pepper, to taste.
3. Roll the crabs in the seasoned flour and shake off the excess.
4. Carefully add the crabs to the hot oil and deep fry until golden-brown and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper. Serve immediately.