Best and fav way to make fried/breaded shrimp

Discussion in 'Food & Cooking' started by riffwraith, Nov 16, 2015.

  1. riffwraith

    riffwraith

    Messages:
    98
    Likes Received:
    13
    Exp:
    At home cook
    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.
     
    Last edited: Nov 16, 2015
  2. chefbuba

    chefbuba

    Messages:
    2,224
    Likes Received:
    488
    Exp:
    Retired Chef
    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.
     
  3. koukouvagia

    koukouvagia

    Messages:
    7,300
    Likes Received:
    537
    Exp:
    Home Cook
    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.
     
  4. ordo

    ordo

    Messages:
    2,464
    Likes Received:
    251
    Exp:
    Home Cook
    Also, it may help to cool down the shrimps in the fridge, once breaded.
     
  5. cerise

    cerise Banned

    Messages:
    1,008
    Likes Received:
    31
    Exp:
    Other
    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.
     
    Last edited: Nov 16, 2015
  6. flipflopgirl

    flipflopgirl

    Messages:
    4,437
    Likes Received:
    398
    Exp:
    Retired Hospitality
    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 
     
    markrmoore2 likes this.
  7. markrmoore2

    markrmoore2

    Messages:
    101
    Likes Received:
    26
    Exp:
    Owner/Operator
    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
     
  8. kingfarvito

    kingfarvito

    Messages:
    252
    Likes Received:
    32
    Exp:
    Line Cook
    Flour, egg, bread crumb.350 oil, pull before they curl.
     
  9. koukouvagia

    koukouvagia

    Messages:
    7,300
    Likes Received:
    537
    Exp:
    Home Cook
    I use frozen frozen frozen. From what I understand the fresh shrimp at the fish market has been previously frozen anyway.
     
  10. flipflopgirl

    flipflopgirl

    Messages:
    4,437
    Likes Received:
    398
    Exp:
    Retired Hospitality
    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
     
  11. koukouvagia

    koukouvagia

    Messages:
    7,300
    Likes Received:
    537
    Exp:
    Home Cook
    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.
     
  12. flipflopgirl

    flipflopgirl

    Messages:
    4,437
    Likes Received:
    398
    Exp:
    Retired Hospitality
    @Koukouvagia  I have never been to a formal market either.

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

    mimi
     
  13. markrmoore2

    markrmoore2

    Messages:
    101
    Likes Received:
    26
    Exp:
    Owner/Operator
    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.
     
  14. kingfarvito

    kingfarvito

    Messages:
    252
    Likes Received:
    32
    Exp:
    Line Cook
    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.
     
  15. cerise

    cerise Banned

    Messages:
    1,008
    Likes Received:
    31
    Exp:
    Other
    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. :(
     
  16. riffwraith

    riffwraith

    Messages:
    98
    Likes Received:
    13
    Exp:
    At home cook
    Will try that - thanks!
    Oh yeah it is. Will try P.Deen's recipe - thanks for the suggestion!
     
    Last edited: Nov 18, 2015
  17. riffwraith

    riffwraith

    Messages:
    98
    Likes Received:
    13
    Exp:
    At home cook
    Bread crumb... eeeewwww...... /img/vbsmilies/smilies/lol.gif
     
  18. flipflopgirl

    flipflopgirl

    Messages:
    4,437
    Likes Received:
    398
    Exp:
    Retired Hospitality
    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
     
    Last edited: Nov 18, 2015
  19. kingfarvito

    kingfarvito

    Messages:
    252
    Likes Received:
    32
    Exp:
    Line Cook
    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.
     
  20. flipflopgirl

    flipflopgirl

    Messages:
    4,437
    Likes Received:
    398
    Exp:
    Retired Hospitality
    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