Deep Fried Fish Or Shrimp Recipes

DEEP-FRIED SHRIMP

Steps:

• In deep fryer or 4-quart Dutch oven, heat oil (2 to 3 inches) to 350°F.
• In shallow dish, mix flour, salt and pepper. In another shallow dish, beat eggs slightly with fork or whisk. In third shallow dish, place bread crumbs. Pat shrimp dry with paper towels. Coat shrimp with flour mixture; dip into eggs, then coat with bread crumbs.
• Fry 4 or 5 shrimp at a time in oil about 1 minute, turning once, until golden brown. Drain on paper towels.

DEEP FRIED SHRIMP

Steps:

• In a medium size mixing bowl combine shrimp, salt and pepper; stir.
• Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.

DEEP FRIED FISH OR SHRIMP

Steps:

• First the batter: combine the water, milk, flour, vinegar, baking soda, and salt in a large mixing bowl. Mix well and let sit for a half-hour at room temperature. Heat up the oil in the deep fryer. Dip fish or shrimp in the batter and then drop in deep fryer (but avoid overcrowding). Cook until fish or shrimp rises to the top (2-3 minutes). Remove and allow to drain on plate or dish covered with paper towels. Servce with lemon and/or cocktail sauce.

DEEP-FRIED FISH WITH THREE-FLAVORED SAUCE

Steps:

• Place tamarind in a small bowl. Add 1/2 cup water. Let stand for 10 minutes. Knead tamarind in water to soften. Pass through a small sieve, discarding solids. Measure 1/4 cup liquid; set aside.
• Add to a mortar, one at a time, the cilantro root, salt, chopped fresh chiles, garlic, and shallots, pounding each ingredient with a pestle until smooth before adding the next ingredient.
• In a small saucepan, heat 2 tablespoons oil over medium-high heat. Add the cilantro paste mixture, and fry until fragrant, about 2 minutes. Stir in palm sugar and remaining 1/4 cup water; simmer until thick. Add reserved tamarind water and 1/4 cup fish sauce, and continue to simmer until reduced and slightly thickened, 2 to 3 minutes. Remove from heat; set aside.
• Meanwhile, place the fish in a shallow baking dish. Drizzle with remaining 2 tablespoons fish sauce. Let stand 10 minutes.
• Heat 4 inches oil in a large wok over medium-high heat Line a baking sheet with paper towels; set aside. Add whole dried chiles, and fry until crisp, about 30 seconds. Drain on prepared baking sheet; set aside. Add basil leaves and fry until crisp, about 15 seconds. Drain on prepared baking sheet; set aside.
• Carefully add fish to hot oil. Fry until crisp, about 8 minutes. Remove to a paper towel-lined baking sheet, let drain. Transfer to a serving platter. Coat the fish with the reserved sauce. Crush the fried chiles over the fish, and garnish with basil leaves. Serve immediately.

BEST EVER BATTER-FRIED SHRIMP

Steps:

• Preheat oil to 350 degrees. Combine ½ cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
• Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.

BEER BATTER FOR FISH, SHRIMP & ONION RINGS

Steps:

• Mix flour, salt, and baking powder in a bowl using a fork.
• Beat beer, egg and oil together in a separate bowl.
• Stir into flour mixture until well blended.
• Batter should be pretty smooth and moderately thick.
• Dip fish, shrimp, or onion slices in coating and deep-fry in hot oil that has been heated to 350 degrees, until it becomes golden.
• Drain, and serve while hot and crispy.
• This recipe also works well with chicken tenders and vegetable pieces; whatever you like to coat with beer batter.