Fried Shrimp Recipe

Marinate shrimp

Place peeled and deveined shrimp in a bowl. Add 1 cup buttermilk and 1 tablespoon hot sauce. Toss to coat, cover, and refrigerate for 20–30 minutes while you prepare the other components.

Prep dredge

In a shallow bowl or wide plate, whisk together 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 1/2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne (if using). Set aside.

Heat oil

Pour about 1.5 cups vegetable oil into a medium heavy-bottomed saucepan or deep skillet (oil should be 2–2.5 inches deep). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle immediately and bubble steadily.

Dredge and fry

Remove shrimp from buttermilk, letting excess drip off. One at a time, dredge shrimp in the flour mixture, pressing lightly so the coating adheres. Shake off excess. Fry shrimp in small batches (do not overcrowd) for 2–3 minutes per side, or until golden brown and cooked through. Use a slotted spoon to transfer shrimp to a wire rack set over a baking sheet or to paper towels to drain. Keep warm in a 200°F (95°C) oven while finishing remaining shrimp.

Finish

When all shrimp are fried, sprinkle with a light pinch of additional salt if desired and garnish with chopped parsley and lemon wedges for serving.

Cut and soak potatoes

Cut peeled Russet potatoes into 1/4- to 1/3-inch sticks. Place cut potatoes into a large bowl and cover with cold water (about 6 cups). Soak at least 30 minutes, or up to 2 hours, to remove excess starch; this yields crisper fries. Drain and rinse, then blot thoroughly with clean kitchen towels or paper towels until dry.

Optional dusting

If using, toss the dried potato sticks with 1 teaspoon cornstarch for extra crispness and shake off excess.

Heat oil for fries

Heat 2 cups vegetable oil in a heavy pot to 325°F (160°C). Working in batches, blanch the fries: cook for 3–4 minutes until pale and just tender but not browned. Remove and drain on paper towels or a rack.

Final fry

Increase oil temperature to 375°F (190°C). Fry the blanched batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with 1 teaspoon salt, and keep warm in a 200°F (95°C) oven while you finish all batches.

Make batter

In a medium bowl, whisk together 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tablespoon baking powder, 1 teaspoon sugar, and 1/2 teaspoon salt. Stir in 1/2 cup finely chopped onion. In a separate small bowl, combine 1/2 cup buttermilk and 1 beaten egg. Pour wet ingredients into dry and stir just until combined; the batter should be thick but drop easily from a spoon. If too stiff, add up to 1 tablespoon water or more buttermilk.

Heat oil

Heat about 1 cup vegetable oil in a small heavy pot or deep skillet to 350°F (175°C). You want enough oil for the hush puppies to float while frying (about 1.5-2 inches deep).

Fry hush puppies

Using a small cookie scoop or tablespoon, drop rounded spoonfuls of batter into the hot oil in batches, taking care not to overcrowd. Fry 2–3 minutes per side, turning if necessary, until deep golden brown and cooked through. Remove with a slotted spoon and drain on paper towels. Keep warm in a 200°F (95°C) oven while finishing remaining batter.

Divide the fries, shrimp, and hush puppies among four plates (for a total of 4 servings). Place 8-10 fried shrimp per person, roughly 1/4 of the fries, and 4–5 hush puppies each.

Serve immediately with lemon wedges, tartar or cocktail sauce, and a sprinkle of chopped parsley if desired.