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Started By
Message
fried shrimp
Posted on 2/7/15 at 7:43 am
Posted on 2/7/15 at 7:43 am
hey guys whats the best batter to fry shrimp in. Im trying to get that crust like the seafood restaurants
8
Posted on 2/7/15 at 7:46 am to 4A/5A Bluechip
Egg wash, dust in flour, egg wash, dust in flour
Posted on 2/7/15 at 7:51 am to 4A/5A Bluechip
Tempura
Posted on 2/7/15 at 8:06 am to 4A/5A Bluechip
Butterfly them, soak them in a can of evaporated milk, run through seasoned flour or your favorite fish fry corn flour, and fry in small batches at 350-360 until golden and floating. Drain on a wire rack.
This post was edited on 2/7/15 at 8:30 am
Posted on 2/7/15 at 8:22 am to OTIS2
Evaporated milk, you mean? Surely not condensed milk (that's th sweet stuff).
Posted on 2/7/15 at 8:29 am to hungryone
Yep. My bad. Will correct. 
Posted on 2/7/15 at 9:25 am to 4A/5A Bluechip
Fresh shrimp benefit best from a minimalist approach. I prefer nothing more than a well seasoned cornmeal. Fry & enjoy.
Posted on 2/7/15 at 9:26 am to 4A/5A Bluechip
Buttermilk and seasoned corn and white flour. About 1:1 corn to white.
Posted on 2/7/15 at 11:48 am to Trout Bandit
quote:
Buttermilk and seasoned corn and white flour. About 1:1 corn to white.
This
Posted on 2/7/15 at 1:26 pm to Trout Bandit
quote:
Buttermilk and seasoned corn and white flour. About 1:1 corn to white.
Make sure its corn flour which is a little dufficult to find.
Some more notes.
Restaurants dont drain fried seafood on paper towels..... they use a cooling rack.
Dont fry themmore than 2 min
Dont crowd the pot
When they come out of the seasoning sprinkle them with Slap Momma, Punch Ya Daddy, Tonys, Emerils..... what ever your favorite is. I dont put ANY seasoning in my batter, its a waste to me.
Posted on 2/7/15 at 3:41 pm to CHEDBALLZ
quote:
Make sure its corn flour which is a little dufficult to find
Look in the Bob's Red Mill section.
Posted on 2/7/15 at 4:02 pm to Paratiger
quote:
Make sure its corn flour which is a little dufficult to find
Look in the Bob's Red Mill section.
Or just buy plain Zatairain's fish fry. That's all it is an it's in every grocery store in Louisiana.
Posted on 2/7/15 at 4:06 pm to Y.A. Tittle
Yep. You want corn flour, go with Zats or another "fish fry" product.
Posted on 2/7/15 at 5:11 pm to OTIS2
Lots of restaurants use corn starch for the crisp.
Posted on 2/7/15 at 5:13 pm to fatboydave
Yep. A run thru corn starch before the milk soak is a fine trick.
Posted on 2/7/15 at 9:29 pm to OTIS2
Don't know if these pass for restaurant quality but my wife's family and I thoroughly enjoyed them. Seasoned egg wash + Zats seasoned fish fry with lemon.
Posted on 2/7/15 at 9:41 pm to Geaux2Hell
I'd get big elbows an' eat 'em all.
Posted on 2/7/15 at 11:21 pm to 4A/5A Bluechip
Seasoned flour. Quick dip in cold water. Back in the Seasoned flour again. Rough up a bit with fingers while in flour the second time to generate a rougher texture that will give you the crunchy bits. That is all there is to it. Got that from the Mike Anderson's cook book. It works. (They claim they don't season their flour though.)
Don't use egg. Just flour, water, flour.
Don't use egg. Just flour, water, flour.
Posted on 2/8/15 at 3:35 am to 4A/5A Bluechip
Hardest part is keeping oil temp up
Fried shrimp I suck at so I pretty much only buy at restaurants
Fried shrimp I suck at so I pretty much only buy at restaurants
Posted on 2/8/15 at 3:43 am to 4A/5A Bluechip
Dusted with corn starch, dipped into beaten egg, tempura batter, then pressed into some panko.
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