Fried Shrimp Or Cheeseburger Or Chicken Fingers Recipe
Each served with French Fries.
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Ingredients
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Fried Shrimp
Cheeseburger
Chicken Fingers
French Fries (served with all options)
Method
Fried Shrimp
- 1
Prep shrimp
Pat shrimp dry with paper towels. If tails are on and you prefer them off, remove tails; otherwise leave on for presentation.
- 2
Make batter
In a medium bowl whisk together the flour, cornstarch, salt, pepper, paprika and garlic powder. In a separate bowl whisk the egg with the cold sparkling water or beer until combined. Pour the wet into the dry and whisk just until combined; batter should be slightly lumpy and cold.
- 3
Heat oil
Pour oil into a heavy pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of batter — it should sizzle and float.
- 4
Fry shrimp
Working in batches to avoid crowding, dip each shrimp into the batter, letting excess drip off, and gently lower into the hot oil. Fry 2–3 minutes per batch until golden and crisp and shrimp are opaque. Use a slotted spoon to transfer to a wire rack set over a baking sheet; reserve in a warm oven (200°F/95°C) if needed.
- 5
Serve
Squeeze lemon over the shrimp and serve immediately with fries.
Cheeseburger
- 6
Form patties
Divide ground beef into two equal portions and gently form into patties about 4–5 inches wide and 3/4 inch thick. Make a slight indentation in the center of each patty to prevent puffing. Season both sides with salt, pepper and Worcestershire sauce (if using).
- 7
Cook patties
Heat a heavy skillet or grill over medium-high heat and add a small drizzle of oil or a pat of butter. Cook patties 3–4 minutes per side for medium (adjust time for desired doneness). During the last 30–60 seconds of cooking, place a slice of cheddar on each patty and cover the pan to melt the cheese.
- 8
Toast buns & assemble
Meanwhile, spread butter on cut sides of buns and toast them in a skillet until golden. On the bottom bun add mayonnaise and mustard, then lettuce, tomato slices, the cheeseburger patty, pickles, ketchup, and top bun. Serve immediately with fries.
Chicken Fingers
- 9
Prep chicken
Slice chicken breasts into 1–1.5 inch wide strips if using breasts. Pat dry and season lightly with 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp paprika.
- 10
Set up breading station
Place the flour in a shallow dish. In a second dish whisk eggs with milk or buttermilk. In a third dish combine breadcrumbs, Parmesan, remaining 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp paprika.
- 11
Bread chicken
Dredge each strip first in flour (shake off excess), then dip into the egg mixture, then press into the breadcrumb mixture to coat evenly. Place on a tray and let rest 5 minutes to help coating adhere.
- 12
- 13
French Fries
- 14
Cut & soak potatoes
Peel if desired and cut potatoes into 1/4–1/2 inch sticks. Place cut fries in a large bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and rinse, then pat completely dry with clean kitchen towels or paper towels.
- 15
- 16
Final fry
Increase oil temperature to 375°F (190°C). Fry potatoes in batches until golden and crisp, 2–4 minutes. Drain on a wire rack and immediately season with salt.
- 17
Serve
Serve hot alongside the selected main (fried shrimp, cheeseburger or chicken fingers).