|Fresh shrimp dipped in a batter, then in a seasoned flour, and fried to a golden, crispy crunch.|
Batter Fried ShrimpFried shrimp is a Deep South favorite, no real surprises there. Batter fried shrimp is just another delicious alternative from classic southern fried shrimp that we enjoy in this area.
I use my freezer a lot. Not only to put up fresh tomatoes, blobs of tomato paste and fresh citrus juices, and fresh sauces, veggies, basil pesto, rolled dumplings, precooked chicken, and homemade stock, and really ... just about anything that can be frozen, but especially leftovers. Course there comes a time when the freezer starts getting so full, I have to start working through some of it, so I've been trying to do that here recently.
As much as I would love to hold on to my fresh Gulf shrimp, it won't last forever, so I decided to take a few of the larger ones we had frozen, butterfly them and deep fry them. For the most part, when I make fried shrimp, I usually use medium sized shrimp and simply devein them and toss them in a seasoned flour, and reserve the larger ones for stuffing or grilling, but sometimes I'll leave the tip of the tail intact, butterfly them and do this batter fried shrimp.
Mise en place - you've certainly heard that here before. Well, it is an especially important practice when frying shrimp. They fry super fast, especially with a deep fryer, so you'll want to have the rest of the meal going. Prepare the shrimp by cleaning, deveining them and butterflying them first. I decided to serve the shrimp with a nice mixed garden salad, so I made those plates up even before starting to bread the shrimp. A side of black eyed peas with jalapeno, were jazzed up with some sauteed onion and bacon and started on the stovetop. With the fryer heating, I was ready to start the process of breading the shrimp.
I like to set up a dipping station with everything lined up - the shrimp, the batter, the seasoned flour and a plate to place the shrimp on. I'm right handed, so I reserve my left hand for dipping in the batter, and use my right hand for tossing in the flour and plating. That way you keep your fingers a bit cleaner and you don't mess up the seasoned flour as bad.
Next, get the batter and flour mixed up. Dip the shrimp in the batter and allow it to drain well before adding it to the seasoned flour. If you don't let the batter drip off, you'll lump up your seasoned flour and that'll affect the final product - which is a kinda good thing if you're doing strips of chicken but that's for a later post!
Roll the shrimp in the seasoned flour and then arrange them in a single layer on a plate. From here you'll careful transfer them into the basket of a preheated 350 degree deep fryer. Take care not to overcrowd them!
In just a couple minutes, you'll have nicely butterflied, golden, deep fried shrimp!
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Recipe: Batter Fried Shrimp©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 15 min | Yield: About 2 to 4 servings
- 1 pound of medium to large shrimp, cleaned, deveined and butterflied, leaving tail tip intact if possible
- 1 large egg
- 1/2 cup of milk
- 1-1/2 cups of self rising flour, divided
- 2 tablespoons of butter, melted
- Large pinch of kosher salt
- 6 turns of a pepper mill
- 1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
- 1/2 teaspoon of Old Bay seasoning
- Deep fryer with fresh vegetable or canola oil
Clean, devein and butterfly the shrimp, leaving the very tail tip intact. Preheat the deep fryer to 350 degrees.
Beat the egg and milk together, add 1/2 cup of the flour and the melted butter; stir well to blend. Mix the remaining cup of flour with the salt, pepper, Cajun seasoning and Old Bay. Dip the shrimp into the batter, then hold it up over the bowl, allowing it to drain well. If you go straight into the flour, your flour will get clumpy from the batter. Roll in the seasoned flour. Drop shrimp carefully into hot oil and fry until golden brown, taking care not to overcrowd.
Serve with cocktail sauce, comeback sauce, white remoulade, or a spicy mustard sauce, if desired.
©Deep South Dish
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