Bold Billy Bones Recipe

Marinate shrimp

Rinse and pat the shrimp dry. Place shrimp in a bowl and pour buttermilk over them. Cover and refrigerate for 20–30 minutes. This tenderizes and helps the coating adhere.

Prepare dredge

In a shallow bowl combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 tsp salt and 3/4 tsp black pepper. Whisk to evenly distribute spices. Place panko in a separate shallow bowl.

Set up egg wash

Crack the eggs into a third shallow bowl and whisk until smooth. Season lightly with a pinch of salt.

Coat shrimp

Remove shrimp from buttermilk, letting excess drip off. Dredge each shrimp in the seasoned flour mixture, then dip into the egg wash, then press into panko to fully coat. Place on a wire rack while heating oil. Repeat until all shrimp are coated.

Heat oil

Pour about 3–4 cups (or enough) vegetable oil into a heavy-bottomed pot or deep fryer. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour — it should sizzle and brown quickly but not burn.

Fry shrimp

Fry shrimp in small batches (4–6 at a time depending on pot size) to avoid crowding. Fry 2–3 minutes until golden brown and cooked through. Use a slotted spoon to transfer shrimp to a paper towel-lined tray or wire rack to drain. Sprinkle immediately with a light pinch of salt.

Keep warm

If making large quantities, keep finished shrimp on a baking sheet in a 200°F (95°C) oven to stay warm and crisp while you finish remaining batches.

Serve

Serve the fried shrimp hot with lemon wedges and the tartar-style dipping sauce (below).

Prep potatoes

Wash and peel the russets if desired. Cut into evenly sized fries (about 1/3–1/2-inch thick) for even cooking. Rinse cut fries under cold water until water runs clear to remove excess starch.

Par-cook (optional but recommended)

Place rinsed fries in a pot of cold water, bring to a simmer and blanch 3–4 minutes until slightly tender but not falling apart. Drain and spread on a towel or baking sheet to dry thoroughly. Alternatively, skip blanching and proceed with a double-fry method.

First fry (if double-frying)

Heat oil in a deep pot to 325°F (160°C). Fry fries in small batches for about 3–4 minutes until soft but not browned. Remove and drain on a rack. Let cool 10–15 minutes.

Final fry

Increase oil temperature to 375°F (190°C). Fry the fries a second time in batches for 2–3 minutes until golden and crispy. Drain on paper towels or a wire rack.

Season fries

While still hot, toss fries with smoked paprika, garlic powder, onion powder, 1 tsp salt and 1/2 tsp black pepper. Add grated Parmesan and chopped parsley; toss gently to coat evenly. If desired, finish with a light splash of malt vinegar or a drizzle of your favorite fry sauce.

Serve

Serve fries alongside the fried shrimp, hot and crisp.

In a small bowl combine mayonnaise, finely chopped dill pickle, chopped capers, lemon juice, Dijon mustard, optional hot sauce, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth and taste; adjust acidity or salt as needed. Chill at least 10 minutes to let flavors meld before serving.