Heather's Fried Battered Shrimp and Fish Fry Mix

6 servings Prep: 15 m Cook: 15 m Total: 30 m Beginner
5.0/5 (1)
Heather's Fried Battered Shrimp and Fish Fry Mix
A wonderful homemade fried battered recipe with shrimp, cornmeal, and corn flour for your choice of seafood! The homemade fish fry is also great for catfish, eggplants, zucchini or any foods requiring a light batter. Use the egg batter or simply wet the item with water, shake excess water and roll in fish fry mixture.

Ingredients

6 servings
  • 2 eggs
  • 2 tsp Tony Chachere Seasoning or salt, red pepper, black pepper
  • 2 pounds shrimp
  • cooking oil (enough to cover shrimp while frying)
  • 1 cup yellow cornmeal
  • 1 cup corn flour or 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp red cayenne pepper
  • 1/2 tsp onion powder

Step-by-Step Instructions

  1. Mix together the fish fry: In a bowl, combine 1 cup yellow cornmeal, 1 cup corn flour (or 1/2 cup all-purpose flour), 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/4 tsp red cayenne pepper, and 1/2 tsp onion powder. Set aside.
  2. Peel, clean and de-vein 2 pounds of shrimp then add Tony’s seasoning.
  3. Crack and break the 2 eggs over the shrimp and swirl around with your hand, mixing the egg and shrimp. Dip each shrimp in the fish fry mixture to coat completely.
  4. Add enough cooking oil to a deep pot or fryer to cover shrimp and let the oil heat up 10 minutes before adding shrimp (approximately 350 degrees).
  5. Once oil is heated, add shrimp being careful not to crowd the shrimp in the pot. Fry until golden brown, about 3-4 minutes.
  6. Take out shrimp and place on paper towel in a bowl to absorb any excess oil. Serve immediately while hot.

Common Problems and Solutions

Q: Why is my batter falling off the shrimp?

A: Make sure the shrimp are properly coated with the egg mixture first - this acts as the glue. Don't skip shaking off excess water if using the wet method. Also, avoid overcrowding the pot which can lower the oil temperature and cause soggy coating.

Q: Can I reuse the fish fry mixture?

A: Yes, you can save any unused dry mixture in an airtight container for future frying. However, discard any mixture that has come in contact with raw egg or shrimp.

Q: How do I know when the oil is hot enough?

A: The oil should reach 350°F - use a candy or deep-fry thermometer to check. If you don't have a thermometer, drop a small pinch of the fish fry mix into the oil; it should sizzle immediately and float to the top.

Tips and Techniques

The corn flour creates an extra-crispy coating - don’t substitute with cornmeal. If you can’t find corn flour, the all-purpose flour option works but gives a slightly different texture. For even crispier results, let the coated shrimp rest for 5 minutes before frying.

Ingredient Substitutions

  • corn flour: all-purpose flour (1/2 cup)
  • Tony Chachere Seasoning: equal parts salt, red pepper, and black pepper
  • shrimp: [fried catfish](/recipes/fried-catfish/), [fried eggplant](/recipes/fried-eggplant-a-cajun-classic/), fish fillets, or vegetables

Equipment Needed

  • deep pot or fryer
  • candy thermometer or deep-fry thermometer
  • mixing bowls
  • paper towels

Historical Context

Homemade fish fry mixes have been a staple in Louisiana kitchens for generations, allowing cooks to fry up fresh catches with a perfectly seasoned crust that’s lighter than heavy batters.