I’m sitting here watching old episodes of “Hell’s Kitchen,” and they were given shrimp as an ingredient to make a dish out of. Not one contestant tried to fry it. While watching the show I immediately remembered the first time my wife had fried seafood in New Orleans. The look on her face showed me that our seafood is one of many things that is unique. No one does it our way, anywhere. Albeit, we all do it a differently, but the results have a few elements in common.
First and foremost, the shrimp must hail from the Gulf of Mexico. The salinity content of the water, makes our shrimp different than pacific or Atlantic shrimp. The texture is much softer and less rubbery; assuming they are not overcooked. Because Louisiana provides most of the shrimp available in the United States, they are easy to source. Simply check the packaging or ask your seafood monger.
So, how do I do it?
I’m glad you asked. My secret is – MUSTARD.
I make my egg wash with: Milk, egg, creole mustard, lemon juice, cayenne pepper.
It sounds like a lot, but all components come together for a very powerful and addictive flavor.
For breading at home, I stick with the Louisiana brand fish Fry. It’s a mixture of cornmeal and flour; but buying the mix, makes sense. I get the yellow pack; which, has some lemon zest in it.
Lastly I use peanut oil. If you have a nut allergy, use canola oil.
About 30 minutes before I’m ready to cook, I peel the shrimp or prep the fish, pat them dry, and cover them in Cajun seasoning and let them sit in a colander.
While the seafood is soaking up the goodness go ahead and prep your sides and other goodies. If you’re making a poboy, prep your bread and vegetable. If you’re doing French fries, get those ready to drop. Once you start frying your seafood it’s all about cooking Gods table fair.
Get your oil hot- 350 degrees or if you’re from bayou country, until the fish fry sizzles and bubbles when it’s added to the oil. (We didn’t use thermometers on the bayou)
Put the egg wash in a Ziploc bag, add the seafood and shake until they are thoroughly covered. Remove the seafood and add to large bowl containing the fish fry, then add them to the oil piece by piece.
Remember it’s seafood, They don’t need long to cook. Maybe a minute or two per side depending on size, or until the breading is cooked. When the breading starts to brown, add them to a paper towel lined pan. The shrimp will continue to cook while they are cooling. Squeeze lemon over the seafood as they come out of the oil.
Serve on French bread, with French bread or with hush puppies, coke slaw , salad or potato salad and enjoy a taste from New Orleans