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Started By
Message
A word for the wise
Posted on 8/3/15 at 4:50 pm
Posted on 8/3/15 at 4:50 pm
I marinated some jumbo shrimp (about 2 lbs) and 24 frog legs in buttermilk and hot sauce with cayenne. I typically use seasoned flour for frog legs and Louisiana fish fry for shrimp
Well me, the wise one, found a shrimp and fish WET batter in an old cookbook and thought WTH?
After dredging and frying in fry granddaddy the batter immediately fell off. I thought the temp was too low. After. many cussings of myself, I ended up with otherwise fine food almost inedible.
The point is don't try to batter wet food in a wet batter. Fml. Thank goodness the hushpuppies and cole slaw were outstanding
Well me, the wise one, found a shrimp and fish WET batter in an old cookbook and thought WTH?
After dredging and frying in fry granddaddy the batter immediately fell off. I thought the temp was too low. After. many cussings of myself, I ended up with otherwise fine food almost inedible.
The point is don't try to batter wet food in a wet batter. Fml. Thank goodness the hushpuppies and cole slaw were outstanding
3
Posted on 8/3/15 at 4:51 pm to thickandthin
Thanks
Posted on 8/3/15 at 4:53 pm to TigerWise
Posted on 8/3/15 at 5:02 pm to Coater
Yea I'm still pissed at myself. I know better. I kept blaming it on temp. Thank goodness it was only my son and his family. They ate it, kinda. The worst thing is I can't blame it on being drunk, for once. Such a fail
Posted on 8/3/15 at 6:16 pm to thickandthin
Wet batters are too heavy for shrimp, in my opinion, anyway. You probably needed to put them in flour first and then the batter to get it to adhere.
I prefer dry ingredient, egg wash, dry ingredient, but light...not heavy.
I prefer dry ingredient, egg wash, dry ingredient, but light...not heavy.
Posted on 8/3/15 at 7:53 pm to thickandthin
next time try this method:
place the shrimp in a ziplock bag with herbs and lime juice.
sous vide for 16 hours.
you're welcome.
place the shrimp in a ziplock bag with herbs and lime juice.
sous vide for 16 hours.
you're welcome.
Posted on 8/3/15 at 7:56 pm to Dooshay
Posted on 8/3/15 at 8:46 pm to thickandthin
From what I've been told, and my experience, a wet batter needs to be really cold. After making it, I'll put it in the freezer for a little while before battering the food. Put it back in between batches, or set the bowl of batter in a bowl of ice. I'm talking about a tempura type batter.
Posted on 8/3/15 at 11:00 pm to Gris Gris
quote:
I prefer dry ingredient, egg wash, dry ingredient, but light...not heavy.
I'm a seasoned flour, very brief ice water dip, seasoned flour guy. Rough it up with fingers during second flour dip to get those crunches. Except for catfish where I'm a 1/2 Louisiana fish fry / 1/2 corn meal after tabasco/mustard marinade.
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