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Started By
Message
How do YOU make fried shrimp?
Posted on 4/21/17 at 3:59 pm
Posted on 4/21/17 at 3:59 pm
Fish fry, flour, or a mix?
Any sort of batter or eggwash first?
One or two batterings?
Any other tricks or special techniques?
Any sort of batter or eggwash first?
One or two batterings?
Any other tricks or special techniques?
16
Posted on 4/21/17 at 4:01 pm to Y.A. Tittle
Light egg wash
Fish fry
Earl
Fish fry
Earl
Posted on 4/21/17 at 4:16 pm to Y.A. Tittle
Flour.
Fish fry is for fish.
Corn meal is for oysters.
Fish fry is for fish.
Corn meal is for oysters.
Posted on 4/21/17 at 4:20 pm to Honky Lips
LA shrimp fry in the pink bag. This after dipped in a a milk/mustard/hot sauce/egg mix (not soaked for a long time).
This post was edited on 4/21/17 at 4:21 pm
Posted on 4/21/17 at 4:23 pm to Y.A. Tittle
Flour then water then flour again. That's it.
Posted on 4/21/17 at 4:29 pm to Y.A. Tittle
Fish fry
No wet batter
Oil hot as shite
Only cook them til they float
No wet batter
Oil hot as shite
Only cook them til they float
Posted on 4/21/17 at 4:32 pm to Y.A. Tittle
Flour
Milk
Flour
Oil
Salt right out of the oil
Milk
Flour
Oil
Salt right out of the oil
Posted on 4/21/17 at 5:19 pm to Y.A. Tittle
fresh fresh shrimp
a dash of yella mustard and tonys, stir em all up good together
seasoned flour, and roll em in it about 5 minutes before cooking
cook in small batches
a dash of yella mustard and tonys, stir em all up good together
seasoned flour, and roll em in it about 5 minutes before cooking
cook in small batches
Posted on 4/21/17 at 5:20 pm to little billy
quote:
Flour then water then flour again. That's it.
This almost. Cold water, seasoned flour, quick dip in cold water, back in seasoned flour and rub with fingers to compress and make crunchy bits, fry.
Posted on 4/21/17 at 5:25 pm to Y.A. Tittle
1) Seasoned flour dredge. NO CORNMEAL.
2) quick egg and ICE COLD milk drench
3) Seasoned flour dredge again.
4) Brief rest to let the batter set
5) Into hot as hell oil
6) Pull when they float
7) Gorge
2) quick egg and ICE COLD milk drench
3) Seasoned flour dredge again.
4) Brief rest to let the batter set
5) Into hot as hell oil
6) Pull when they float
7) Gorge
This post was edited on 4/21/17 at 5:26 pm
Posted on 4/21/17 at 6:09 pm to Honky Lips
quote:you use white flour for shrimp????
Flour.
Fish fry is for fish.
Corn meal is for oysters
Corn flour for shrimp.
Posted on 4/21/17 at 6:32 pm to Y.A. Tittle
Lousiana fish fry in da blue bag. Hot oil and that's pretty much it. Do not over cook!
Posted on 4/21/17 at 6:41 pm to MSWebfoot
Biscuit mix (pioneer). Seasoned. Am I alone? It's fantastic
This post was edited on 4/21/17 at 6:43 pm
Posted on 4/21/17 at 7:27 pm to Y.A. Tittle
Flour
Milk/Creole mustard/yellow mustard wash
Half Italian breadcrumbs/half unseasoned Panko
Slap Ya Mama seasoning in the flour and the breadcrumb mix
I used to be a mostly flour batter kinda guy, but this way is fricking delicious. My kid loves Panko batter so I'd do mine with flour/fish fry and his with this method. But after stealing a couple of his each time, I couldn't help but convert.
ETA: Side dish is usually fried eggplant sticks the same way, but with Parmesan cheese sprinkled on top.
Milk/Creole mustard/yellow mustard wash
Half Italian breadcrumbs/half unseasoned Panko
Slap Ya Mama seasoning in the flour and the breadcrumb mix
I used to be a mostly flour batter kinda guy, but this way is fricking delicious. My kid loves Panko batter so I'd do mine with flour/fish fry and his with this method. But after stealing a couple of his each time, I couldn't help but convert.
ETA: Side dish is usually fried eggplant sticks the same way, but with Parmesan cheese sprinkled on top.
This post was edited on 4/21/17 at 7:31 pm
Posted on 4/21/17 at 7:38 pm to Y.A. Tittle
Posted on 4/21/17 at 7:39 pm to Y.A. Tittle
Good ideas here already, but I'll add that frying shrimp in a cast iron skillet over an open fire is ideal. I use a gas grill when I do it. Helps avoid the "fried" smell in the house.
Posted on 4/21/17 at 8:01 pm to StringedInstruments
quote:
but I'll add that frying shrimp in a cast iron skillet over an open fire is ideal.
Hot oil is hot oil. The oil doesn't care which vessel is being used.
Posted on 4/21/17 at 8:18 pm to Honky Lips
quote:
Hot oil is hot oil. The oil doesn't care which vessel is being used.
You only read half of my comment.
Posted on 4/21/17 at 9:29 pm to Y.A. Tittle
Flour, salt and cayenne
Posted on 4/21/17 at 10:07 pm to Y.A. Tittle
Egg wash
1 egg
Squirt yellow mustard
Couple dashes hot sauce
Dip it in that then I batter it with
Corn flour
Creole seasoning
Fry 2 minutes in vegetable oil
Drain on wire rack
Sprinkle with a little creole seasoning while they hit
1 egg
Squirt yellow mustard
Couple dashes hot sauce
Dip it in that then I batter it with
Corn flour
Creole seasoning
Fry 2 minutes in vegetable oil
Drain on wire rack
Sprinkle with a little creole seasoning while they hit
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