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Best and fav way to make fried/breaded shrimp

post #1 of 21
Thread Starter 

Hi all :)

 

I have tried using Emeril Lagasse's fried calamari recipe and applying it to shrimp. Basically, marinate the shrimp  in seasoned buttermilk, and then put the shrimp in seasoned breading, which is 1 part cornmeal, and 1 part white flour. It's good, but the problem is the breading doesn't really stick to the shrimp; a large portion of it flakes off during frying.

 

After doing a search on this forum, I came across someone else's po'boy recipe, where they use a mix of one third each of flour, corn flour, and corn meal. Should I try that instead? Or is that not going to make that much of a difference?

 

I know that egg washes are typically used in frying, but I think in this case, the buttermilk takes the place of the egg, no?

 

Who has the best way to do this?

 

Thanks in advance.

post #2 of 21

You need to flour the shrimp before dipping in the buttermilk so that the liquid has something to adhere to, then dredge in your breading.

Don't know about the corn flour ratios, not something I like.

post #3 of 21
I would try a beer batter which is easiest. Otherwise dredge properly like chefbuba recommends. Personally I don't like to fry shrimp, I feel that frying masks the shrimp's delicate taste and texture but a beer batter is the way I'd go.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 21

Also, it may help to cool down the shrimps in the fridge, once breaded.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #5 of 21
Quote:
Originally Posted by riffwraith View Post

Hi all smile.gif

I have tried using Emeril Lagasse's fried calamari recipe and applying it to shrimp. Basically, marinate the shrimp  in seasoned buttermilk, and then put the shrimp in seasoned breading, which is 1 part cornmeal, and 1 part white flour. It's good, but the problem is the breading doesn't really stick to the shrimp; a large portion of it flakes off during frying.

After doing a search on this forum, I came across someone else's po'boy recipe, where they use a mix of one third each of flour, corn flour, and corn meal. Should I try that instead? Or is that not going to make that much of a difference?

I know that egg washes are typically used in frying, but I think in this case, the buttermilk takes the place of the egg, no?

Who has the best way to do this?

Thanks in advance.

Is your oil hot enough? Rather than marinate the shrimp , you might try separating the wet mixture from the dry mixture and start with dry shrimp. Take a look at Paula Deen's recipe for fried shrimp. I prefer tempura batter.
post #6 of 21

Why marinate?

Shrimp is tender by nature (unless overcooked) and as @Koukouvagia noted has a delicate flavor (so why chance changing it?).

Plus too long in an acidic medium will begin to break down the flesh and turn it into mush.

 

Flour.....then a batter and fry or flour...egg wash.... breading... parking in a cool place until the breading absorbs the liquid...then fry.

 

mimi 

post #7 of 21
Simple is better, use fresh fresh fresh shrimp, devein, lightly seasoned self rising flour,
( buttermilk and water mixed 50/50) 340 oil temp. Dip shrimp in bath and move them to flower, do this twice. Also called double breading. Then fry them, dont overcook
Never judge a man until you walk a mile in his shoes, because by then he'll be a mile away and barefoot
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Never judge a man until you walk a mile in his shoes, because by then he'll be a mile away and barefoot
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post #8 of 21
Flour, egg, bread crumb.350 oil, pull before they curl.
post #9 of 21
I use frozen frozen frozen. From what I understand the fresh shrimp at the fish market has been previously frozen anyway.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #10 of 21

Shrimp comes in different sizes.

The larger sizes I boil in flavored water as IMO the "jumbos" can get tough if cooked too long (I dump them in and then almost immediately pull them back out...as soon as they pink up but before they curl).

Waiting for the breading to turn that golden brown color will def be overcooking.

The med and large are butterflied before breading.

Again IMO you end up with a better product by using that technique.

Small?

Great for gumbo but I will only purchase if someone else peels them as I don't have the patience.

 

@Koukouvagia yes a large amt of the shrimp you see on ice at the monger's shop have been flash frozen the second the nets are emptied.

I will buy if stuck... if I know I will be needing fresh shrimp I just get up early and drive about an hour and buy fresh off the boats.

Same with oysters and crabs.

If we don't pluck them from the water ourselves we go to someone who does.

 

Doesn't NYC have a huge fish market?

 

mimi

post #11 of 21
Quote:
Originally Posted by flipflopgirl View Post
 

 

Doesn't NYC have a huge fish market?

 

mimi

 

Yes, I've never been and I wouldn't know how to navigate it either.  My understanding is that they hold on to their best catches for restaurants anyway.  I guess I should check it out some time.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #12 of 21

@Koukouvagia I have never been to a formal market either.

If you should take a field trip report back to the class, K?

 

mimi

post #13 of 21
Quote:
Originally Posted by Koukouvagia View Post

I use frozen frozen frozen. From what I understand the fresh shrimp at the fish market has been previously frozen anyway.

I guess it depends where you are, I by directly off shrimp day boats. And yes most of the bigger brands freeze shrimp on the boat. The smaller independent boats do not.
Never judge a man until you walk a mile in his shoes, because by then he'll be a mile away and barefoot
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Never judge a man until you walk a mile in his shoes, because by then he'll be a mile away and barefoot
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post #14 of 21
Quote:
Originally Posted by Koukouvagia View Post

Yes, I've never been and I wouldn't know how to navigate it either.  My understanding is that they hold on to their best catches for restaurants anyway.  I guess I should check it out some time.
if you guys are talking about fulton, when I went I was told I need to be purchasing in mads quanities, no one would sell less than a half bushel of she'll fish or less than 10 pounds of fish.
post #15 of 21
Quote:
Originally Posted by kingfarvito View Post

if you guys are talking about fulton, when I went I was told I need to be purchasing in mads quanities, no one would sell less than a half bushel of she'll fish or less than 10 pounds of fish.

That takes me back to when I lived in NYC. The Fulton fish market was the bomb. FrOm what I recall, I've read, they have long-sinced moved to another location. Didn't know they now have restrictions re quantity/amount that can be purchased. frown.gif
post #16 of 21
Thread Starter 
Quote:
Originally Posted by chefbuba View Post
 

You need to flour the shrimp before dipping in the buttermilk so that the liquid has something to adhere to, then dredge in your breading.

 

Will try that - thanks!

Quote:
Originally Posted by Cerise View Post


Is your oil hot enough?

Oh yeah it is. Will try P.Deen's recipe - thanks for the suggestion!

post #17 of 21
Thread Starter 
Quote:
Originally Posted by kingfarvito View Post

Flour, egg, bread crumb.350 oil, pull before they curl.


Bread crumb... eeeewwww...... :lol:

post #18 of 21
Quote:
Originally Posted by kingfarvito View Post
 
Quote:
Originally Posted by Koukouvagia View Post

Yes, I've never been and I wouldn't know how to navigate it either.  My understanding is that they hold on to their best catches for restaurants anyway.  I guess I should check it out some time.
if you guys are talking about fulton, when I went I was told I need to be purchasing in mads quanities, no one would sell less than a half bushel of she'll fish or less than 10 pounds of fish.

 

Not so much once you prep everything.....

For example.... 10 lbs of fish will yield (once cleaned) enuf for about 6-8 entrée portions.

It all hinges on the weight of the head (don't leave those cheeks behind...cooks treat!) and the carcass.

 

mimi

post #19 of 21
Quote:
Originally Posted by flipflopgirl View Post

Not so much once you prep everything.....
For example.... 10 lbs of fish will yield (once cleaned) enuf for about 6-8 entrée portions.
It all hinges on the weight of the head (don't leave those cheeks behind...cooks treat!) and the carcass.

mimi

If you're buying whole fish this is true, but if you're buying tuna or sword it's a lot of fish. I've just been heading to China town instead.
post #20 of 21
Got it.
We so seldom cook anything without having to prep it.
The 4 year old Grand loves to hang around the cleaning tables...begging tidbits from everyone so she can feed the birds.
Fun to watch her lure the porpoise up to the docks ( they are so used to people that I sometimes worry someone will try to take one illegally ).

mimi
post #21 of 21
Quote:
Originally Posted by flipflopgirl View Post

Got it.
We so seldom cook anything without having to prep it.
The 4 year old Grand loves to hang around the cleaning tables...begging tidbits from everyone so she can feed the birds.
Fun to watch her lure the porpoise up to the docks ( they are so used to people that I sometimes worry someone will try to take one illegally ).

I prefer my fish fresh prepped too, I miss gulf Coast fish so much.
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