Fried Shrimp Recipe

Prep shrimp

Rinse shrimp and pat dry thoroughly with paper towels. Place in a bowl and season with 1 tsp of the kosher salt, 1/2 tsp black pepper, 1 tsp paprika, and 1/4 tsp garlic powder. Toss to coat.

Marinate

Pour 1 cup buttermilk over seasoned shrimp, cover, and chill for 20–30 minutes. This tenderizes and helps the coating adhere.

Dry mix

Whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/4 tsp cayenne, 1/4 tsp garlic powder (optional extra), and remaining 1/2 tsp salt and 1/4 tsp black pepper in a shallow bowl or tray.

Heat oil

Pour oil into a heavy pot or deep fryer and heat to 350°F (175°C). Use a thermometer to maintain temperature.

Coat and fry

Working in batches, remove shrimp from buttermilk, letting excess drip. Dredge thoroughly in flour mixture, pressing to adhere. Shake off excess and carefully lower into hot oil. Fry 2–3 minutes per batch until golden brown and cooked through (internal temp ~120–130°F). Do not overcrowd. Remove with slotted spoon to a wire rack over a sheet tray; season immediately with a pinch of salt.

Cut and soak

Peel (optional) and cut russet potatoes into 1/3–1/2-inch thick fries. Place in a bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove starch. Drain and pat completely dry.

First fry (blanch)

Heat oil to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until tender but not colored. Remove and drain on paper towels or a rack.

Second fry (crispen)

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches 1.5–3 minutes until golden and crisp. Drain, immediately season with 1 tsp kosher salt, and keep warm in a low oven while finishing other components.

In a mixing bowl combine 1/2 cup mayonnaise, 2 tbs apple cider vinegar, 1 tsp sugar, 1/2 tsp salt and 1/4 tsp pepper. Whisk until smooth. Add shredded green cabbage (2 cups), shredded red cabbage (1 cup) and grated carrot. Toss to coat evenly. Taste and adjust vinegar or salt. Chill until ready to serve.

Make batter

In a bowl combine 3/4 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp sugar, and 3/4 tsp salt. Stir in finely chopped dill pickle (the juice drained and chopped), 1/4 small diced onion, beaten egg, and 1/4 cup buttermilk. Batter should be thick but spoonable; add up to 1 tbs more buttermilk if too dry.

Heat oil

Heat oil to 350°F (175°C) in a deep pot or fryer.

Fry hushpuppies

Drop rounded teaspoons of batter (or use a small scoop) into hot oil in small batches. Fry 2.5–3.5 minutes until golden brown, turning as needed. Remove with slotted spoon and drain on paper towels. Keep warm in a 200°F (95°C) oven.

Whisk together 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1 tbs fresh lemon juice, 1 tsp Old Bay seasoning, 1/2 tsp minced garlic and 1/4 tsp black pepper until smooth. Chill at least 15 minutes to let flavors meld. Taste and adjust lemon, Old Bay, or salt.

Stir together 1/2 cup ketchup, 1 tbs prepared horseradish, 1 tsp fresh lemon juice, 1/2 tsp Worcestershire sauce and 1 tsp hot sauce (optional). Adjust horseradish and lemon to taste. Refrigerate until serving.

Arrange warm hand-cut fries, a portion of fried shrimp, a spoonful of slaw and 3–4 pickle hushpuppies on each plate. Add a lemon wedge and a small ramekin of New Bay aioli and cocktail sauce. Sprinkle chopped parsley over fries and hushpuppies if desired. Serve immediately while hot and crisp.