Fried Shrimp Recipe

Prep shrimp

Rinse shrimp and pat dry with paper towels. If frozen, thaw completely and drain. Place shrimp in a bowl and toss with buttermilk and hot sauce (if using). Cover and refrigerate for at least 20 minutes (up to 1 hour) to tenderize and help coating adhere.

Make dredge

In a shallow dish combine flour, cornstarch, cornmeal, paprika, garlic powder, onion powder, cayenne, 1 tsp salt and 1/2 tsp black pepper. Mix thoroughly so spices are evenly distributed.

Heat oil

Pour about 3–4 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to reach a depth of roughly 2 inches. Heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of dredge — it should sizzle and float up immediately.

Dredge and fry

Working in batches (do not overcrowd), remove shrimp from buttermilk, letting excess drip off. Dredge each shrimp in the flour mixture, pressing lightly to adhere. Shake off excess and gently lower into hot oil. Fry 2–3 minutes, turning once, until golden brown and cooked through (internal shrimp flesh opaque). Use a slotted spoon to transfer to a wire rack set over a baking sheet or paper towels; season lightly with a pinch of salt immediately. Keep warm in a 200°F (95°C) oven while frying remaining shrimp.

Finish

When all shrimp are fried, serve immediately with lemon wedges and chosen sauces.

Prep potatoes

Peel (optional) and cut potatoes into uniform matchsticks or fries about 1/4–1/3 inch thick. Place cut fries in a large bowl of cold water and soak for 30 minutes to 1 hour to remove excess starch; this improves crisping.

Par-fry (optional double-fry method recommended)

Drain and thoroughly dry the potatoes with a clean towel. If using, toss dried fries with 1 tablespoon cornstarch to help crisp. Heat oil in a deep pan to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until they are soft but not browned. Remove with a slotted spoon and drain on paper towels.

Final fry

Increase oil temperature to 375°F (190°C). Fry par-cooked potatoes in batches for 2–3 minutes until golden brown and crisp. Remove, drain on paper towels, and immediately season with 1 tsp salt. Serve hot alongside shrimp.

Make batter

In a bowl whisk together cornmeal, flour, baking powder, sugar and 1/2 tsp salt. Stir in chopped onion. In a separate small bowl whisk egg and buttermilk, then pour into dry ingredients and stir to a thick but scoopable batter. Let rest 5 minutes.

Heat oil

Heat oil for frying in a small pot or deep skillet to 350°F (175°C). Oil depth should be about 2 inches.

Fry hush puppies

Using a small cookie scoop or two spoons, drop rounded tablespoons of batter into hot oil, taking care not to overcrowd. Fry 2–3 minutes, turning as needed, until deep golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.

Serve

Season hush puppies with a light sprinkle of salt and serve warm with the fried shrimp and fries.

Plan to soak potatoes first, then marinate shrimp while potatoes soak. Start making hush puppy batter about 10–15 minutes before you begin frying. Use a double-fry method for fries: par-fry at lower temperature while you fry shrimp and hush puppies, then finish fries at higher temperature just before serving so everything is hot and crisp.