Do you want to try cooking something else in your deep fryers besides French fries and chicken? Why don’t you try your cooking skills on a seafood recipe. To deep fry shrimp is so easy to do and it is so delicious that anyone would fall in love with your cooking skills on the first bite.
All you need to gather are your shrimp, cooking oil, your batter, and your deep fryer. Honestly you can use a skillet or a pan to fry the shrimp but it is more convenient to use a deep fryer. Plus, it also cooks faster when submerged totally in the oil, and every part of it is equally cooked. If you use a skillet or a pan, you would have to constantly turn the shrimp over to make sure every part of it is cooked evenly.
After you gather your ingredients, you can make your batter. You may do this before cleaning your shrimp or after; it doesn’t matter. You can make a wet or dry batter. Wet batters are prepared by mixing flour and eggs and adding some seasoning. Japanese tempura is prepared using a wet batter with just added water (one Asian cook used ice and did some rare stunts on his cooking show but you don’t have to imitate that). Dry batter is usually just some cornmeal or seasoned flour. You can make it fancier by adding breadcrumbs or grated coconuts.
You have to first peel the shrimp cleanly and devein them. You can start by pulling off the head and the legs of the shrimp, then peel off the outer shell. It’s not a very delicate job. I actually find it a bit messy. Just make sure that you don’t pull the flesh off together with the shell.
Some people prefer to take off the tail, but it’s alright to leave them on for decorative purposes. (Personally I like leaving them on, because it is also a little bit more convenient to use the tail to hold the deep-fried shrimp.) Get a small paring knife and cut along the outer edged of its back, but don’t cut too deep. Just cut until you see the vein of the shrimp, and then lift it off. Now your shrimp are ready to swim in the batter, and after that, into the deep fryers.
You can set the temperature between 350° and 375° Fahrenheit (176.6° to 190.5° Celsius), but a lot of cooks don’t really mind it as long as they can make sure the temperature isn’t too high to cause the breaded shrimp to be overcooked, or too low for that matter.
Don’t pour everything into the deep fryer and don’t cook all the shrimp at once. If you do that you would have a hard time making sure they stay separated from each other. Wait until the shrimp will float up to the top of the oil. This means the shrimp is done. Of course, you will want them to be a golden brown. Drain the cooked shrimp on paper towels. Or you can put them on cheesecloth to take care of the excess oil.
Now you’re done! Serve it with a smile and serve while warm. Using deep fryers to cook special delicacies like these is so worth it, especially if you can see the satisfied smiles of the persons eating the food you cooked.
As an avid cooking and deep frying fan from south Louisiana, I have tried many different recipes to find the perfect home-fried chicken. I have dabbled with various south Louisiana spices and deep fryers looking for the right combination. Sometimes, less can mean more when referring to ease of cooking and quality of the final product. In this article, I will show the recipe that I find to be the easiest and most effective way for deep frying chicken southern style. Personally, I prefer to use a professional style deep fryer with all the bells and whistles. However, a simple deep frying pot is all you really need to get started.
Recipe for Southern Fried Chicken
Ingredients needed include:
1. Canola oil (or any other frying oil that you might prefer)
2. Chicken (cut into pieces)
4. Cayenne Pepper
5. Zatarain’s chick fri
6. Zatarain’s fish fri
7. Garlic power
1. The first thing we do is heat our grease (canola oil). Using one of our deep fryers, we place enough canola oil to cover all the chicken we will be boiling. Do not overload the deep fryer (or frying pot). We suggest only frying a few pieces of chicken at a time.
2. While the grease is heating, we clean our chicken in water and then cut into pieces that will be fried. Then, we place the cut pieces into a pan of water making sure that all pieces are covered.
3. Next, we sprinkle cayenne pepper over the water and mix with the chicken (the amount of pepper used depends on the fryer’s preference); as a general rule, make sure that you at least cover the top water layer.
4. While the chicken is soaking and the grease/oil is heating, we prepare the following mixture: one bag of Zatarain’s chick fri + one bag of Zatarain’s fish fri. To this, we add cayenne pepper and garlic powder (again, the amount depends on the deep fryer’s preference); the first time using this recipe, we suggest using small amounts of each (1-2 teaspoons). You can always adjust with future recipes.
5. Once the oil/grease is boiling (temperature of about 350 degrees), we remove the chicken from the water and place in our batter mix (see step 4). Make sure each piece of chicken is appropriately battered.
6. Add the chicken to the deep fryer and cook for approximately 16 minutes. If using a deep fryer with an internal basket, you can simply raise the basket once the chicken is cooked. Always follow the manufacturer’s guidelines when using deep fryers. Safety is very important because you want to do everything possible to avoid getting burned with hot grease. If you have any questions or doubts at all about what you are doing, make sure to get these doubts cleared before using hot grease or deep fryers.
7. Once the chicken is cooked, remove carefully from the deep fryer or frying pot using the appropriate utensil(s). Once cooled enough, enjoy some of the best southern fried chicken imaginable.
NOTE: Because we love frying foods so much, we decided to open our own home-based internet business to sell some of the most highly recommended deep fryers. In addition, we sell George Foreman grills and rice cookers online.