Fried Shrimp & Fries Recipe

Marinate

Pat shrimp dry with paper towels. In a bowl combine buttermilk and 1 tsp hot sauce. Add shrimp, toss to coat, cover and refrigerate 20–30 minutes (or up to 2 hours).

Prepare dredging stations

In a shallow bowl whisk eggs. In another wide bowl combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 tsp salt and 1/2 tsp black pepper. If using panko for extra crunch, place it in a third shallow bowl or mix 1/2 cup panko into the flour mixture for a single-dry mix.

Heat oil

Pour enough vegetable oil into a heavy skillet or Dutch oven to reach about 1 to 1 1/2 inches deep (about 2–3 cups). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with one small piece of bread: it should brown in about 60 seconds.

Dredge and fry

Remove shrimp from buttermilk, allowing excess to drip off. Working in batches to avoid overcrowding, dredge each shrimp first in the flour mixture (or flour then panko), then dip into the beaten eggs, then back into the flour/panko for a double-coating if desired. Carefully place shrimp into hot oil and fry until golden and crisp, about 2–3 minutes per side depending on size (internal temp 120–140°F). Use a slotted spoon to transfer to a wire rack set over a baking sheet to drain. Keep warm in a 200°F oven while frying remaining shrimp.

Finish

After all shrimp are fried, quickly season with a light sprinkle of salt. Serve immediately alongside fries and dipping sauce.

Prep potatoes

Wash and peel potatoes if desired. Cut into 1/4–1/2-inch sticks for classic fries. Place cut fries into a bowl of cold water and soak 20–30 minutes to remove excess starch (this yields crisper fries). Drain and pat completely dry with clean towels.

First fry (blanch)

Heat oil in a deep pot or skillet to 300°F (150°C). Fry potatoes in batches without browning for 4–5 minutes until softened but still pale. Remove with a slotted spoon and drain on paper towels or a wire rack. Let rest 5–10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden brown and crisp, about 2–3 minutes per batch. Remove and drain on paper towels or wire rack. Immediately season with 1 tsp salt, 1/4 tsp black pepper and 1/2 tsp paprika (if using).

Alternate quick method

If short on time, you can skip the two-step fry: toss dried cut fries with 1 tbsp neutral oil, spread on a single layer in a heavy skillet and fry at 350–375°F in smaller batches until golden and cooked through (slightly less crisp than double-fried).

Whisk together mayonnaise, ketchup, hot sauce, lemon juice and 1/8 tsp salt until smooth. Taste and adjust hot sauce or lemon as preferred. Refrigerate until ready to serve.