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Started By
Message
Fried Shrimp Po Boy
Posted on 8/14/11 at 6:22 pm
Posted on 8/14/11 at 6:22 pm
I making fried shrimp po boys next weekend. What is the best size shrimp for this and what is the best way to fry them?
6
Posted on 8/14/11 at 7:03 pm to Tubedog13
You using fresh shrimp and peeling them, or buying peeled meat?
Posted on 8/14/11 at 7:06 pm to unclebuck504
I like them bigger like a twenty count rather than a hundred popcorn shrimp. Eggwash, Louisiana Fish Fry batter or cornmeal with salt, pepper, garlic powder and deep fried.
Posted on 8/14/11 at 7:10 pm to Martini
quote:
I like them bigger like a twenty count
Butterflied
Posted on 8/14/11 at 7:42 pm to Tigerpaw123
Well living in Colorado I have to use what I can get at Whole Foods. I probably will have a choice between a 15-20 count and a 30-35 count. So no, they won't be fresh.
Is it better to put in flour before the egg wash and then in the La. fish fry? Or just straight in the egg and then the fish fry?
I'm just trying to get as close as possible to original NOLA fried shrimp!
Is it better to put in flour before the egg wash and then in the La. fish fry? Or just straight in the egg and then the fish fry?
I'm just trying to get as close as possible to original NOLA fried shrimp!
Posted on 8/14/11 at 8:12 pm to Tubedog13
Well then don't get me to lyin. I'm in Baton Rouge and everyone knows we aren't qualified for anything original New Orleans.
But original Martini fried shrimp just goes from egg wash to fish fry then oil at 350 for about maybe two and a half minutes.
You will have to import some Leidenheimer bread or change the thread title to fried shrimp sandwich.
Just an FYI.
But original Martini fried shrimp just goes from egg wash to fish fry then oil at 350 for about maybe two and a half minutes.
You will have to import some Leidenheimer bread or change the thread title to fried shrimp sandwich.
Just an FYI.
Posted on 8/14/11 at 8:22 pm to Martini
Got the bread covered. I have it coming from Gendusa's Bakery. I wouldn't even attempt it without the right kind of bread. The bread makes it a Po Boy!!
Posted on 8/14/11 at 8:27 pm to Tubedog13
quote:
I like them bigger like a twenty count rather than a hundred popcorn shrimp.
This is my preference. Otherwise, it's a bunch of batter between two pieces of French bread, to me. I want to taste big bites of shrimp. I wouldn't butterfly them, either. There's no need, too and then you just have thin pieces of shrimp which can cook too fast, with lots of batter. I've never understood why people buy large shrimp and butterfly them. Plump shrimp are so much tastier.
Posted on 8/14/11 at 8:30 pm to Tubedog13
quote:any size
What is the best size shrimp
quote:
what is the best way to fry them?
in veg oil
Posted on 8/14/11 at 9:09 pm to TIGRLEE
I prefer peanut oil for fried seafood, though veg oil works.
Posted on 8/14/11 at 9:29 pm to Gris Gris
I use canola for just about all uses.
Posted on 8/14/11 at 9:32 pm to OTIS2
Posted on 8/14/11 at 9:32 pm to Tubedog13
quote:
NOLA fried shrimp
Yum! What are these? Sounds good
Posted on 8/14/11 at 10:30 pm to GynoSandberg
If you're going to go that far and get Gendusa's PoBoy bread, then batter them the New Orleans way ... white flour, egg wash, then seasoned corn FLOUR, not corn MEAL ... i wouldn't go with a huge shrimp on a PoBoy, but not the itty bitty ones either ... a good rule is a half pound of peeled meat to a 12 inch sandwich should be about 30 shrimp. So 35 count shrimp with the shells still on would be a good size imo once you peel them.
If someone's sending you Gendusa bread, get them to send you Rex brand seasoned fish fry ... its corn flour, and seasoned well.
If someone's sending you Gendusa bread, get them to send you Rex brand seasoned fish fry ... its corn flour, and seasoned well.
Posted on 8/14/11 at 10:41 pm to unclebuck504
I would recommend either a 36/40 peeled for the largest, 40/50 peeled for medium, or 50/60 peeled. I think a 20 count peeled shrimp is too large personally. That size peeled shrimp is coming off of a 10/15 count head On shrimp which is a "very" large sized gulf shrimp. But everyone has their personal preferences.
And I agree with unclebuck for the batter technique.
And I agree with unclebuck for the batter technique.
Posted on 8/15/11 at 6:24 am to JasonL79
quote:
JasonL79
Not to hijack here....but what did u batter ur catfish strips with? My wife loved them.....se believed they were the best n town. Few people season their fish very well (i understand why for the masses).
Thanks my man. Look forward to eating another one of ur shrimp/oyster poboys sometime n the future.....
Posted on 8/15/11 at 7:24 am to Tubedog13
40-50 count peeled.
Posted on 8/15/11 at 8:49 am to bossflossjr
quote:
quote:
JasonL79
Not to hijack here....but what did u batter ur catfish strips with? My wife loved them.....se believed they were the best n town. Few people season their fish very well (i understand why for the masses).
The batter was Louisiana Fish Fry seasoned fish fry mixed with some flour, cayenne pepper, black pepper, and garlic powder. The LFF seasoned fish fry was too salty and gritty(almost straight corn meal) for my taste so I added flour to cut it.
And thanks.
Posted on 8/15/11 at 9:50 am to JasonL79
quote:
The LFF seasoned fish fry was too salty and gritty(almost straight corn meal) for my taste so I added flour to cut it.
THIS +1000
I always said the same thing Jason .. great minds think alike. Way too salty, and the straight cornmeal tends to get a lil gritty and too dark for my taste, as it burns quickly. I also cut LFF, but with corn flour ... at home i usually use the Rex brand that i recommended. Only for Catfish and Oysters, though. Shrimp or saltwater fish go in straight corn flour, after the white flour and egg wash.
Posted on 8/15/11 at 10:17 am to Tubedog13
I use no egg wash, straight into fish fry, 375-400 oil, fry for 45 sec to 1 min. Thank me later
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