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re: How do YOU make fried shrimp?
Posted on 4/21/17 at 10:37 pm to CHEDBALLZ
Posted on 4/21/17 at 10:37 pm to CHEDBALLZ
Now that I'm drinking I'll be more specific. Butterfly the shrimp, dredge in flour thoroughly, grab a handful dip in a bowl of water for just a couple seconds, then dredge in flour thoroughly again. Then fry. Mike Anderson's is not a great restaurant but their fried seafood is very good. I worked in the kitchen and that's all they do. I can't remember if they used peanut or cotton oil.
1
Posted on 4/21/17 at 10:44 pm to little billy
That method makes the best onion rings, ever. Will try with shrimp.
Posted on 4/21/17 at 11:24 pm to StringedInstruments
quote:
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.
hmmmmmm....this might just be a good thing to do at a tailgate or two this season.
Posted on 4/21/17 at 11:38 pm to Y.A. Tittle
Shitty beer like yuenling and seasoning and flour for "wash"
Then half seasoned flour and cornstarch.
Hot oil then cooked shrimps to a rack. No paper towels or newspaper
Then half seasoned flour and cornstarch.
Hot oil then cooked shrimps to a rack. No paper towels or newspaper
Posted on 4/22/17 at 7:02 am to Jimmy2shoes
I do this, and they come out great:
1 lb. large shrimp (butterflied)
In a paper bag:
½ flour
½ corn meal
Tony’s and Cayenne
In a bowl:
1 cup milk and 1 egg; mix
Dredge butterflied shrimp in wet mix
Shake them in the dry mix. Knock off any excess.
fry at 360 for 3 minutes. Drain on wire rack.
1 lb. large shrimp (butterflied)
In a paper bag:
½ flour
½ corn meal
Tony’s and Cayenne
In a bowl:
1 cup milk and 1 egg; mix
Dredge butterflied shrimp in wet mix
Shake them in the dry mix. Knock off any excess.
fry at 360 for 3 minutes. Drain on wire rack.
Posted on 4/22/17 at 8:35 am to Y.A. Tittle
You don't make fried shrimp Y.A. You just fry shrimp.
Posted on 4/22/17 at 9:07 am to Y.A. Tittle
Wow. I'm surprised to see that no one here uses a wet batter first. Back in the day of the Oxbow and then Ralph and Kacoo's in the early days, they used a wet batter. Basically, this is the recipe...
Flour
Ice water
Egg
Small bit of oil
Tony's
Hot sauce
Sugar
Whatever other seasoning you want
Mix to consistency slightly thinner than pancake batter...slightly thicker than buttermilk. Put shrimp in wet batter, then transfer and dredge in seasoned flour. Fry. Doesn't get much better.
Flour
Ice water
Egg
Small bit of oil
Tony's
Hot sauce
Sugar
Whatever other seasoning you want
Mix to consistency slightly thinner than pancake batter...slightly thicker than buttermilk. Put shrimp in wet batter, then transfer and dredge in seasoned flour. Fry. Doesn't get much better.
Posted on 4/22/17 at 9:49 am to LSUballs
Good point.
Here's what I did. Mixed a bit of flour into Zatatains seasoned shrimp fry. Put shrimp into egg, mustard, milk, hot sauce mixture, then into my dry mix and fried.
I was happy with the results. I also appreciate all the responses. It fascinates me how so many people can do something seemingly so simple, so differently. I will have to give some of the other methods a try some other time.
Here's what I did. Mixed a bit of flour into Zatatains seasoned shrimp fry. Put shrimp into egg, mustard, milk, hot sauce mixture, then into my dry mix and fried.
I was happy with the results. I also appreciate all the responses. It fascinates me how so many people can do something seemingly so simple, so differently. I will have to give some of the other methods a try some other time.
Posted on 4/22/17 at 2:50 pm to Y.A. Tittle
I been soaking mine in a buttermilk/hot sauce mix for a hour or so and then zaterans fish fry (corn flour) then 360 oil then to rack.
This post was edited on 4/22/17 at 2:50 pm
Posted on 4/22/17 at 9:20 pm to Jimmy2shoes
quote:
Hot oil then cooked shrimps to a rack. No paper towels or newspaper
This is so key, and I can't believe I didn't learn this until a year or two ago from this place. I can't believe I spent 30 years putting fried foods on paper towels.
Posted on 4/28/17 at 7:41 am to NOLAGT
I'm thinking about trying it different tonight. I'm going to dredge in something before wet and re dredge.
I have zaterans seasoned corn flour...is that good like regular flour for the first dredge?
I have seen corn started mentioned a lot for extra crisp. Should I do cornstarch first then wet then zats corn flour? Or just stick with zats both times?
Thinking about the wet part. Water...egg and milk...egg and buttermilk?
My normal way seems good but I find the breeding doesn't stick like I would like. I'm going to do the same method with specs tonight as well. Alligator I soaked in butter milk and hot sauce to help tenderize so I'll do them my normal one dredge way.
I have zaterans seasoned corn flour...is that good like regular flour for the first dredge?
I have seen corn started mentioned a lot for extra crisp. Should I do cornstarch first then wet then zats corn flour? Or just stick with zats both times?
Thinking about the wet part. Water...egg and milk...egg and buttermilk?
My normal way seems good but I find the breeding doesn't stick like I would like. I'm going to do the same method with specs tonight as well. Alligator I soaked in butter milk and hot sauce to help tenderize so I'll do them my normal one dredge way.
Posted on 4/28/17 at 7:44 am to NOLAGT
I used cornstarch, wet, then seasoned flour the other night. Was crisp.
Posted on 4/28/17 at 9:31 am to OTIS2
I may try that then. Never tried CS with frying before.
So what wet...water, egg and milk (whole or butter), or just buttermilk and crystal hot sauce.....kinda thinking that buttermilk and crystal might be a good layer of flavor.
So what wet...water, egg and milk (whole or butter), or just buttermilk and crystal hot sauce.....kinda thinking that buttermilk and crystal might be a good layer of flavor.
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