I’m usually a crunchy-fried-shrimp kind of guy. You know, a bit of flour, a bit of cornmeal. These batter-fried shrimp are a bit different, yet still crunchy. The batter is much like you would find on, say, fried cod for a fish sandwich or a basket of fish and chips. Because I have an unnatural addiction to fish and chips, it’s not surprising that I’m now addicted to these shrimp. The batter stuck perfectly, the shrimp cooked up beautifully golden brown delicious, and all was right in the world again. And I ate more than I should!
The batter makes the shrimp look a lot bigger than they are. Even though it’s thick, it’s not ‘ewwwy’ thick at all. It’s light and crispy, just like I like. I’d definitely use this same batter on cod. Or chicken legs (who remembers peg legs from Long John Silver’s?).
For a twist, add a few shakes of Old Bay or Creole seasoning to the batter before dipping the shrimp.
Also try my fried shrimp basket.
- 1 1/2 pounds shrimp peeled, deveined
- 1/2 cup oil
- 1 egg beaten
- 1 cup all-purpose flour
- 1/2 cup milk
- 1 teaspoon kosher salt
- oil for frying
- Pat shrimp dry.
- Heat a few inches of oil to 350 F in a Dutch oven or a deep fryer.
- Combine 1/2 cup of oil and the egg and beat well. Add remaining ingredients except oil for frying and stir until smooth.
- Working in batches, dip shrimp in the batter and coat well.
- Add shrimp to the fryer and fry for 1 minute. Turn and fry another 1 minute or until golden brown. Remove to a paper towel-lined plated or wire rack to drain.
Nutritional values are approximate.