French Fried Shrimp
Ingredients
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 2/3 cup milk
- 1 tbsp oil
- 1 1/2 pound shrimp, shelled and deveined
- 1/2 tsp red pepper
- oil for frying
Step-by-Step Instructions
- Combine flour, baking powder and salt. Mix together egg, milk and tablespoon corn oil; add to flour mixture. Stir until smooth.
- Dip shrimp into batter; drain well. Pour corn oil into heavy, sturdy flat bottom 3 quart saucepan, filling utensil no more than one third full. Heat the oil over medium heat to 375°.
- Carefully add shrimp, a few at a time. Fry 2 to 3 minutes or until golden brown. Drain on paper towels and serve immediately with tartar sauce or shrimp remoulade sauce.
Common Problems and Solutions
Q: Why is my batter not sticking to the shrimp?
A: Make sure the shrimp are completely dry before dipping—pat them thoroughly with paper towels. Also ensure your batter is smooth and not too thin; if it's running right off, let it rest for a few minutes to thicken slightly.
Q: Why are my shrimp greasy instead of crispy?
A: The oil temperature is key: too low and they'll absorb oil, too high and they'll brown before cooking through. Keep the oil at 375° and don't overcrowd the pan, which drops the temperature.
Q: How do I know when the shrimp are done?
A: They'll float to the top and turn golden brown in 2-3 minutes. Overcooked shrimp become rubbery, so watch the time carefully and remove them as soon as they're golden.
Tips and Techniques
Don’t skip the baking powder—it helps create a lighter, crispier coating. Fry in small batches so the oil temperature stays consistent, and let the oil come back to 375° between batches.
Ingredient Substitutions
- all-purpose flour: rice flour or cornstarch
- whole milk: buttermilk
Equipment Needed
- heavy-bottomed 3-quart saucepan or Dutch oven
- candy or deep-fry thermometer
- paper towels for draining
- tongs or slotted spoon
