Fried Jumbo Shrimp Recipe

Pat shrimp dry with paper towels; if very large, butterfly slightly by cutting through the back but do not cut all the way through. Chill in refrigerator while preparing other components.

If making fries from fresh potatoes: cut potatoes into 1/4–1/2" sticks. Rinse in cold water until water runs clear, then soak in bowl of cold water for at least 20 minutes (or up to 2 hours) to remove starch. Drain and pat dry thoroughly.

Finely chop onion for hush puppies; measure out all dry ingredients.

Make batter

In a medium bowl whisk together cornmeal, 1/2 cup flour, 1 tsp baking powder, 1/2 tsp salt and 1 tsp sugar. Stir in chopped onion.

In a small bowl whisk together buttermilk and egg. Pour wet into dry and stir until just combined. Batter should be thick but spoonable—if too thick add up to 1–2 tbsp milk. Let rest while heating oil.

Fry hush puppies

Heat 1 to 2 inches of vegetable oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). Using a small spoon or cookie scoop, drop 1 tbsp portions of batter into hot oil, working in batches to avoid crowding. Fry 2–3 minutes per side until golden brown and cooked through. Remove with a slotted spoon to a paper-towel-lined tray and keep warm in a low oven (200°F/95°C).

Par-cook and finish fries

Heat vegetable oil for fries to 325°F (160°C). Fry potato sticks in batches until just tender and pale golden, about 4–6 minutes. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry again in batches until crisp and golden, 2–3 minutes. Drain and immediately season with 1 tsp salt and 1/4 tsp pepper. Keep warm.

Dredge

Place 1 cup flour (for dredging) on a shallow plate. Toss chilled shrimp lightly in flour to coat; shake off excess.

Make batter

In a bowl whisk together 1 cup flour (for batter), cornstarch, 1 tsp baking powder, 1 tsp salt and 1 tsp sugar. In a separate small bowl whisk the egg with the cold beer (or sparkling water) and hot sauce if using. Pour wet into dry and whisk briefly—batter should be thick but fluid enough to coat shrimp. If too thick, add 1 tbsp cold liquid.

Fry shrimp

Heat remaining vegetable oil to 350–360°F (175–180°C) in a deep skillet or fryer. Working in small batches (3–4 shrimp), dip floured shrimp into batter letting excess drip off, then carefully lower into hot oil. Fry until golden and crisp, about 2–3 minutes depending on shrimp size. Do not overcrowd. Remove to paper towels to drain.

Check doneness: shrimp should be opaque and firm with an internal temperature around 120–135°F. Keep fried shrimp warm in a low oven if needed and briefly re-fry at 375°F for 15–30 seconds to crisp before serving, if desired.

Arrange fries, hush puppies and fried jumbo shrimp on plates. Garnish with lemon wedges and chopped parsley. Serve immediately with tartar or cocktail sauce on the side.