fried shrimp

Here's what you need: green cabbage, medium red onion, roma tomatoes, fresh cilantro, small jalapeño, lime juice, salt, all-purpose flour, old bay seasoning, baking powder, lager beer, vegetable oil, fresh cod, medium avocados, sour cream, lime juice, salt, corn tortilla, radish

Crispy Fish Tacos Recipe By Tasty

cabbage,

½ medium red onion, small diced

roma tomatoes, diced

cilantro,

jalapeño,

lime juice

salt,

all-purpose flour

bay seasoning

baking powder

lager beer

vegetable oil,

cod,

avocados

sour cream

corn tortilla, warmed

radish, thinly sliced, for serving, optional

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Crispy Fish Tacos Recipe by Tasty

Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.

Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.

Heat the vegetable oil in a large pot until it reaches 350°F (180°C).

Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.

Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.

To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.

https://vid.tasty.co/output/113618/landscape_480/1540840058

Crispy Fried Shrimp Tacos

shrimp

corn tortillas

breadcrumbs

eggs, whisked

flour

salt

vegetable or canola oil, for frying

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Cilantro Cabbage Slaw

green cabbage, shredded

red cabbage, shredded

tbsp mayo

lime, juiced

tsp salt

tsp pepper

tbsp cilantro, chopped

Spicy Aioli

mayo

tbsp Sriracha or chili paste

These fried shrimp are jumbo shrimp coated in seasoned breadcrumbs, then deep fried to golden brown perfection. The perfect main course or appetizer option that&#x27;s even better than what you&#x27;d get at a restaurant!

Fried Shrimp

all purpose flour

pepper

garlic powder

eggs (beaten)

panko breadcrumbs

lemon wedges and parsley

cocktail sauce

Place the flour in a medium size bowl along with the salt, pepper and garlic powder. Stir to combine.

Place the eggs in a second bowl. Place the breadcrumbs in a third bowl.

Dip each shrimp first into the flour, then into the egg, then roll in the breadcrumbs to coat evenly. Place each breaded shrimp on a sheet pan. Repeat the process until all shrimp are breaded.

Heat 3 inches of oil in a deep large pot to 350 degrees F.

Add 6 shrimp at a time and cook for 3-4 minutes or until golden brown. Drain on paper towels.

Repeat the process with the remaining shrimp.

Place the shrimp on a plate. Serve immediately with cocktail sauce. Garnish with lemon wedges and parsley if desired.

Thai Chili Corn Chowder with Coconut Fried Shrimp.

olive oil

garlic (minced

ginger

lemongrass (chopped)

fresno chile (seeds removed + chopped)

chicken broth

potato

yellow corn

can full fat coconut milk (14)

sweet Thai chili sauce

butter

fontina cheese (shredded)

cilantro basil (chopped)

(ripe mango, peeled + diced)

cilantro (basil + lime, for serving)

salt + pepper

eggs

panko bread crumbs

coconut (unsweetened

shrimp (peeled + deveined)

coconut or canola oil (for frying)

Heat a large soup pot over medium heat and add the olive oil. Once hot, add the garlic, ginger, lemongrass and fresno chile. Cook for 1-2 minutes or until fragrant and soft. Slowly pour in the chicken broth and add the potato. Simmer, uncovered for 15 minutes or until the potato is fork tender (this is when I start making the shrimp).

Add the corn, coconut milk and sweet Thai chile sauce. Continue cooking until the corn is tender and bright yellow, about 5 minutes. Reduce the heat to low and add the butter + fontina cheese. Cook over low heat, stirring often until the cheese has melted and the soup is creamy.

Remove the soup from the heat and stir in the basil, cilantro and a pinch of salt + pepper. Divide the soup among bowls and serve immediately. Garnish with mango, basil and coconut shrimp (recipe below).

Add the flour, salt + pepper to a shallow bowl. Add the eggs to another bowl and gently beat together. Add the Panko and coconut to a third bowl, mixing them to combine.

Working in an assembly line, dip the shrimp through the flour, then take it for a dip in the egg and then dredge it through the coconut crumbs. Place on a plate and repeat with the remaining shrimp.

Heat a heavy bottomed, high-sided skillet over medium heat and add enough oil to cover the bottom and 1-2 inches up the sides. Once the oil is hot (BUT NOT SMOKING), add the shrimp in batches, frying each about 2-3 minutes per side or until the shrimp are light golden. Place the fried shrimp on a paper towel lined plate and repeat with the remaining shrimp. Serve the shrimp warm atop the soup.

Coconut Shrimp

Gulf Coast Shrimp dusted with a light coating of seasoned flour and deep fried to crunchy perfection.

Classic Southern Fried Shrimp

milk

hot sauce

Cajun seasoning (like Slap Ya Mama)

Old Bay seasoning

black pepper

lemon pepper

Deep fryer filled with fresh peanut or canola oil

Classic, crispy fried shrimp is so much easier to make at home than you think. Just a few, simple pantry ingredients and you’re on your way to fried perfection.

Crispy Fried Shrimp Recipe

Canola oil

buttermilk (or milk)

kosher salt

cornmeal

onion powder

cayenne pepper

sweet chili sauce

Heat 1/2-inch of oil in a large, heavy-bottomed skillet over medium heat. Line a large plate with a paper towel, set aside.

In a cake pan or pie plate whisk together eggs and buttermilk. Add 1/2 teaspoon of salt and pepper.&nbsp;

In another cake pan, mix together the flour, cornmeal, salt, pepper, garlic powder, onion powder, and cayenne pepper.&nbsp;

Add shrimp to the egg mixture and coat well. A few at a time, add the shrimp to the flour and coat completely. Place on a clean plate while you bread the remaining shrimp.&nbsp;

Add shrimp to skillet making sure not to overcrowd the pan. Fry for 3 minutes, until crispy and golden brown. Drain on prepared plate. Continue until all shrimp is fried.&nbsp;

Mix mayo and sweet chili sauce in a bowl for dipping.&nbsp;

Dipping Sauce

Flavorful juicy shrimp are breaded with flaky crispy panko bread crumbs and deep fried until just cooked through and perfectly golden brown. Easily just as delicious as what you&#039;ll find in any restaurant!

Fried Shrimp Recipe

lbs extra large shrimp, (peeled and deveined)

all-purpose flour ((preferably unbleached))

tsp paprika*

Salt and black pepper

eggs**

Vegetable oil ((about 8 cups))

parsley

lemon,

Add flour, paprika, garlic powder, salt and pepper to a medium shallow dish and whisk to blend.***

In a second medium shallow dish whisk eggs until well blended.

Pour panko into a 3rd shallow dish (a pie plate works well here).

Preheat oil in a large pot to 350 degrees while you coat shrimp. Note that shrimp should be lightly wet on the exterior, if not rinse with water and drain well otherwise the flour won&#039;t stick in the next step.

Dredge shrimp in flour mixture on both sides. Transfer to egg mixture and coat on both sides. Then finish by coating in panko on both sides, while pressing into panko so it adheres well.

Fry shrimp in batches (no more than 10 at a time) until cooked through, about 1 minute. Bring oil back to 350 degree temperature between batches.

Use a large spider to remove shrimp from oil and transfer to a baking sheet lined with two layers of paper towels to drain. Repeat process with remaining shrimp.

Garnish shrimp with parsley if desired, serve with lemon wedges and your favorite shrimp sauce (such as cocktail sauce, honey mustard, tartar sauce, sriracha dip, creamy herb etc).

Crunchy flavorful shrimp fried to perfection. Dip these in honey mustard or serve as a main entree.

Southern Fried Shrimp

salt (or

tsp black pepper (or to taste)

garlic

paprika

oregano

oil,

Add the milk, 1/2 tsp salt, 1 tsp oregano, 1 tsp paprika, 1 tsp granulated garlic, and shrimp to a large bowl and let it sit for 10 minutes.

Season the all purpose flour with the remaining salt, paprika, oregano, granulated garlic, and black pepper.

Remove the shrimp from the milk mixture and coat well with the seasoned flour. Make sure to coat the shrimp really well with lots of seasoned flour. You should not be able to see the shrimp under the flour.

Fry the shrimp for 3-4 minutes or until crispy in oil. The oil should be about 375 degrees F.

Remove the shrimp from the oil and place it on a plate with paper towel.

Serve immediately and enjoy.

When it comes to fried seafood, my first choice will always be fried shrimp. This restaurant-style dish is amazingly easy to make and will definitely bring smiles to your dinner table. With all the money you&#039;ll save on eating out, Fried Shrimp will become a regular menu item in your home!

Classic Restaurant-Style Fried Shrimp

lb shrimp (16-20 count, peeled and cleaned)

butter milk (or regular milk)

eggs egg

bread crumbs

corn oil

mayonnaise

tbsp sweet pickle relish

lemon juice

ketchup

½ tsp Worchestershire sauce

horseradish (*more or less as to your tastes)

Preheat cooking oil to 350 -375 degrees F.

Peel and clean the shrimp, rinsing under cold running water.**this is when you can butterfly the shrimp if you like. Cut through the shrimp to open it up without completely cutting through the flesh.

Place the shrimp in the prepared egg wash completely covering. Remove and allow to drain briefly.

Place the egg-washed shrimp into the bread crumbs. Lightly pat bread crumbs onto the shrimp to completely coat.

Fry the shrimp until golden brown.  Depending upon your frying method this could be 2-4 minutes

Allow shrimp to drain on a rack or paper towels before serving

Serve with Cocktail and tartar sauce

Mix all the ingredients together in a small bowl, and refrigerate until needed.

Tartar Sauce

Mix all the ingredients together in a small bowl, and refrigerate until needed. *If you like a spicier cocktail sauce add more horseradish.

Cocktail Sauce

These Camarones Empanizados (Battered Shrimp) are hyper delicious.  Perfectly crispy on the outside and tender on the inside.  This batter will be one of the best batters you will come across for the most perfect crispy succulent tender shrimp fry!  This dish is perfect as an appetizer or served as a meal with a side of fries or salad.

Camarones Empanizados (Battered Fried Shrimp)

lbs jumbo shrimps (peeled, deveined and butterflied)

water

salt and pepper (to taste)

vegetable or corn oil (for frying)

lime wedges (for serving)

jalapeños

tsp brine

lime

scallion (chopped)

tbsp fresh cilantro (optional)

tbsp ketchup

Add all the ingredients to a bowl and mix well.  Set aside.

Jalapeño Tartar Sauce

Crush the garlic with a mortar and pestle or mince finely with a knife.Add all ingredients to a small bowl and mix well.  Set aside.

MayoKetchup Sauce Dip

Rinse shrimps under cold water.Peel and devein shrimps.  (I like to keep the tails on but you can choose to peel them off)Add the shrimps to a bath of cold water with a few ice cubes as you peel, devein and butterfly shrimps.Rinse shrimps under cold water.Peel and devein shrimps.  (I like to keep the tails on but you can choose to peel them off)Add the shrimps to a bath of cold water with a few ice cubes as you peel, devein and butterfly shrimps.

Prepare Shrimps

With a paring knife or a regular knife, carefully slice down the back of the shrimp from the top, down the middle, towards the tail.  Just deep enough so the body divides into two halves but is still connected.  (You can kind of see this in technique in some of the shrimps in the recipe post)Please note:  To Butterfly the Shrimp is Optional:I prefer to butterfly the shrimp because this step gives the shrimps a prettier presentation and helps to cook the shrimps evenly as well, but you can just skip this step if you like.

To Butterfly Shrimp

Drain shrimps from the ice water.Add the oil, paprika, garlic, salt and pepper to the peeled and deveined shrimps.Let shrimps marinade in the refrigerator for 15-30 minutes.

Add the egg, flour, water and salt to taste in a medium size bowl.  Mix well.  You should have a &quot;pancake&quot; like batter.Note:  If the batter is too thick, add a little bit of water at a time to thin it out a little.If it&#x27;s to thin add a little more flour at a time to thicken.

Fill a bowl with flour and place bowl beside the bowl of batter.Have an empty plate or bowl also beside the other two bowls.

Dunk individual shrimps into batter one by one.Lift shrimp from batter and let the excess batter drip off shrimp.Next dunk shrimp into bowl of flour and shake the excess flour off.Place shrimp on empty plate.

Marinade Shrimps and Make the Batter

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