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Shrimp Po’boy
Posted on 5/17/24 at 11:28 am
Posted on 5/17/24 at 11:28 am
Frying shrimp for Po’boys tonight. Do y’all use buttermilk and egg or just one of those 2. Most recipes I’ve found have one or the other plus hot sauce and sometimes mustard in the wet ingredients
Posted on 5/17/24 at 11:35 am to OGtigerfan87
I use egg and ice cold water, flour and cornstarch. I season the shrimp, the egg/water, and the flour.
Posted on 5/17/24 at 12:54 pm to OGtigerfan87
mix em both and try it out. it won't be bad. buttermilk has that nice tang. all the egg does is help the batter bind to the shrimp, and buttermilk will serve a similar purpose. i see no reason not to scramble it into the egg
Posted on 5/17/24 at 12:58 pm to OGtigerfan87
I have done both and the breading doesn’t come off for me when I soak in buttermilk/season mixture for an hour+ then dredge in flour/breadcrumbs/season mixture. No egg.
ETA: I lay them on a sheet pan and place them in the fridge to let time to set up. Then into the oil.
ETA: ah yes sorry some of mine didn’t get breaded too well bf cooking. I gave the good ones to wife and kids. Otherwise, the breading did not separate from the shrimp after cooking.
From a diff batch
Sorry, I’m not a chef.
ETA: I lay them on a sheet pan and place them in the fridge to let time to set up. Then into the oil.
ETA: ah yes sorry some of mine didn’t get breaded too well bf cooking. I gave the good ones to wife and kids. Otherwise, the breading did not separate from the shrimp after cooking.
From a diff batch
Sorry, I’m not a chef.
This post was edited on 5/17/24 at 7:05 pm
Posted on 5/17/24 at 1:16 pm to OGtigerfan87
This may sound absurd, but I use sour cream. It doesn't take much to coat a couple pounds of shrimp.
A friend from New Iberia turned me onto it and it's easy and you don't really taste the sour cream. And yes, he does have a NI haircut.
A friend from New Iberia turned me onto it and it's easy and you don't really taste the sour cream. And yes, he does have a NI haircut.
Posted on 5/17/24 at 1:24 pm to TJack
But some of your shrimp are missing breading
Posted on 5/17/24 at 2:26 pm to OGtigerfan87
Don't overthink it...
ice water, seasoned corn flour or your favorite mix, I like the LA blue bag
fry at 350deg, just until they float, plus 30 seconds
drain on wire rack, not paper towels
ice water, seasoned corn flour or your favorite mix, I like the LA blue bag
fry at 350deg, just until they float, plus 30 seconds
drain on wire rack, not paper towels
Posted on 5/17/24 at 5:15 pm to OGtigerfan87
I use half and half for shrimp and catfish because that is always in the fridge as the wifey likes that in her coffee. I feel when I have used an egg the fish fry is too thick on the seafood.
Posted on 5/17/24 at 5:27 pm to OGtigerfan87
Ken’s Parmesan peppercorn salad dressing coated shrimp then flour seasoned with Tony’s. Drop into 350 degree peanut oil until floating and golden brown.
Posted on 5/17/24 at 8:08 pm to OGtigerfan87
My uncle does evaporated milk in a ziplock and lets the shrimp sit in there before dredging in flour and they too damn good to stop eating
Posted on 5/17/24 at 8:28 pm to OGtigerfan87
I use plain ole yellow mustard.
Posted on 5/18/24 at 4:49 pm to OGtigerfan87
Shrimp Po'boys never sounded good to me. I was working around Tic Faw La and a crew I was working with asked me if I wanted one as they were sending someone to get lunch. Passed on it, anyway one of the guys tore a piece off of his and said try it.
I'll never turn another down they are awesome.
I'll never turn another down they are awesome.
Posted on 5/18/24 at 8:08 pm to OGtigerfan87
Guess I’m spoiled, I just drive to Lafayette order one from Olde Tyme…
Posted on 5/19/24 at 7:17 am to OK Roughneck
A good shrimp poboy is one of life’s small enjoyments
Posted on 5/19/24 at 8:17 am to OGtigerfan87
At the restaurant I worked at which had pretty good fried food we would use buttermilk and eggs. Plus some other stuff I can’t remember.
Wash
White flour
Wash
Yellow flour
Fry to golden brown
Wash
White flour
Wash
Yellow flour
Fry to golden brown
Posted on 5/20/24 at 8:32 am to OGtigerfan87
Baking soda in your flour is the key to keeping them crispy.
Posted on 5/20/24 at 9:52 am to CalcasieuTiger
Possible death row last meal, tbh.
Posted on 5/20/24 at 10:57 am to OGtigerfan87
Throw a little spice into your flour. Can be really good. Just make sure its one without a lot of salt.
Posted on 5/20/24 at 11:59 am to cuyahoga tiger
quote:
drain on wire rack, not paper towels
Wire rack has always been my go-to for fried foods. Everything stays crisper when on a rack.
No sense in letting them sit on paper towels that are soaked in oil.
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