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How does FDB fry shrimp?
Posted on 3/29/14 at 7:07 pm
Posted on 3/29/14 at 7:07 pm
TIA
Posted on 3/29/14 at 7:11 pm to DeepSouthSportsman
a. Milk bath, then pancake mix. Fry.
b. Louisiana brand Shrimp Fry is good.
c. Milk/egg and into self rising flour works well.
375F in smallish batches.
b. Louisiana brand Shrimp Fry is good.
c. Milk/egg and into self rising flour works well.
375F in smallish batches.
Posted on 3/29/14 at 7:36 pm to DeepSouthSportsman
Season the shrimp. Season the bowl of egg and water (and add ice cubes to the egg and water). Season some flour or Bisquick.
Dip shrimp in the egg and water, shake off excess and then dip in the seasoned flour (which is in a bowl or a ziploc or brown paper bag). Shake off excess. Fry.
Ice in the egg/water is key to light and crispy fried shrimp or crawfish.
Dip shrimp in the egg and water, shake off excess and then dip in the seasoned flour (which is in a bowl or a ziploc or brown paper bag). Shake off excess. Fry.
Ice in the egg/water is key to light and crispy fried shrimp or crawfish.
Posted on 3/29/14 at 10:58 pm to DeepSouthSportsman
Ice water. Zat's shrimp fry. Oil.
Posted on 3/29/14 at 11:40 pm to DeepSouthSportsman
Buttermilk or egg wash into a half corn half white flour breading seasoned up nicely. Stay away from meal with shrimp.
Posted on 3/30/14 at 2:41 pm to DeepSouthSportsman
Wet batter for sho
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