Soak the gelatine sheets in iced water until soft (10 min)
Bring the milk with the prawn bisque to a boil and stir the roux into it until the mixture becomes a thick sauce. This process takes 3-4 minutes.
Add the softened gelatine sheets, stir to combine.
Season to taste with salt, pepper, cayenne chili pepper and lemon juice (optional)
Fold the crayfish meat into the mixture.
Transfer the croquette mixture into a container and refrigerate for a minimum of 2 hours or overnight.
Day 2
Whisk the whole eggs with 2 tbsp of water and 2 tbsp of oil, salt and pepper.Arrange 3 plates; one with flour, one with the egg mix, and one with the breadcrumbs.
Remove the croquette mix from the refrigerator and divide into cubes or sticks.
Coat the croquettes into the flour, dust off the excess flour as much as possible.
Dip in the egg mixture and roll in the breadcrumbs until you have an even coating.Place them on a tray and keep in the fridge for 15 minutes.
Preheat the deep fryer to 180°C and deep fry the croquettes until golden brown.
Or airfry at 200°C until browned and warm.
Notes
The croquette base technique is similar to a béchamel sauce with a large quantity of roux.
Plan ahead, you can easily freeze croquettes and deep fry them when you need them.