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Ingredients
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For the shrimp
For the dredging station
For the wet batter
For frying
For garnish & serving
Method
For the shrimp
- 1
Prepare shrimp
Pat the 8 shrimp dry with paper towels. Place them in a bowl and toss with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp paprika, and 1 tablespoon lemon juice. Let marinate at room temperature for 10 minutes while you set up the dredging and batter.
For the dredging station
- 2
Mix dry ingredients
In a shallow bowl or plate combine 1/2 cup all-purpose flour, 2 tablespoons cornstarch, 1/4 tsp baking powder, 1/2 tsp salt, and 1/4 tsp white or black pepper. Whisk to evenly distribute. This dry mix will give a light, crisp coating.
For the wet batter
- 3
Make batter
In a separate shallow bowl whisk together 1 beaten egg, 1 tablespoon cold milk, and 1/2 cup ice-cold sparkling water. Keep the batter cold — place the bowl over another bowl with ice if your kitchen is warm. The cold, slightly bubbly batter yields a light crisp finish.
For frying
- 4
Heat oil
Pour about 2 cups of neutral oil into a heavy-bottomed skillet or a wide pot to a depth of about 1 to 1 1/2 inches. Heat oil over medium-high until it reaches 350°F (175°C) on a deep-fry thermometer. If you don’t have a thermometer, test by dropping a small amount of batter into the oil — it should sizzle and rise immediately to the surface and start to crisp.
- 5
Batter and dredge shrimp
Working one at a time, dredge each seasoned shrimp first in the dry flour mix, shaking off the excess, then dip into the cold batter to coat evenly, allowing excess to drip back into the bowl, and finally give a quick second light dusting of the dry mix if you want extra crispness. Place prepared shrimp on a wire rack while oil reaches temperature.
- 6
Fry shrimp
When oil is at 350°F (175°C), carefully add shrimp in a single layer, not overcrowding the pan (fry in batches if needed). Fry for 1.5 to 2.5 minutes per side depending on shrimp size — the batter should be golden and crisp and the shrimp opaque and just cooked through. Use a slotted spoon or spider to turn shrimp once. Internal shrimp temperature should reach 120–135°F (49–57°C) for proper doneness and a tender texture.
- 7
Drain
Transfer fried shrimp to a wire rack set over a baking sheet or to a plate lined with paper towels to drain for 1–2 minutes. This keeps them crisp rather than sitting in oil.