Mastering the Art of Frying Shrimp with Louisiana Fish Fry

Shrimp lovers, rejoice! When cooked just right, fried shrimp is one of life’s great culinary pleasures. There’s nothing quite like the sweet succulence of shrimp enveloped in a crispy, golden exterior. If you want to take your shrimp frying skills to the next level, Louisiana Fish Fry is the secret ingredient you need. This iconic cajun seasoning adds bold flavor with just the right kick of spice.

In this extensive guide, you’ll learn all the tips and tricks for frying up the perfect batch of shrimp with Louisiana Fish Fry every time From selecting the best shrimp to navigating oil temperatures, we’ve got you covered Let’s dive in!

Louisiana Fish Fry is a seasoned breading mix that has been a Gulf Coast staple for decades. Their Original Fish Fry contains a special blend of flour, cornmeal, spices, and seasonings that give seafood an unmistakable cajun flair. It delivers the big, bold flavors of the Bayou in one convenient package.

In addition to the original, Louisiana Fish Fry now offers a variety of breading mixes like Creole, Cajun, Garlic & Herb, and more. Their products are naturally gluten-free and contain no MSG. When paired with fresh, juicy shrimp, Louisiana Fish Fry creates a dynamic flavor duo that is sure to satisfy any seafood aficionado.

Selecting the Best Shrimp for Frying

Not all shrimp are created equal when it comes to frying. Here are some tips for picking shrimp that will optimally soak up all that Louisiana Fish Fry goodness:

• Go for large shrimp Opt for shrimp labeled colossal jumbo or extra large. Bigger shrimp will stay juicier when fried.

• Shell on or peeled: Either works fine, just adjust frying time accordingly.

• Get tails on: Intact tails look nice and prevent overcooking.

• Choose raw, uncooked: Raw shrimp will absorb the seasoning better.

• Check for freshness Pick firm, shiny shrimp with no odor

With premium extra jumbo shrimp and Louisiana Fish Fry in hand, you’re ready to advance to breading.

Mastering the Breading Process

Breading is what seals the deal, transforming naked shrimp into crispy cajun cuisine. Follow these steps for flawless frying prep:

• Rinse shrimp and pat very dry. Excess moisture prevents breading from sticking.

• Season shrimp with salt, pepper, and spices. Feel free to get creative with Cajun seasoning or garlic powder.

• Prepare breading station. Set up 3 bowls – 1 with flour, 1 with egg wash, and 1 with Louisiana Fish Fry.

• Dredge shrimp in flour first. This helps the egg wash adhere evenly.

• Dip floured shrimp in egg wash. Ensure shrimp are fully submerged.

• Place shrimp directly into Louisiana Fish Fry. Press to completely coat with the seasoned breading.

• Shake off any excess. Overbreading leads to a dense, bready texture.

Now just gently place breaded shrimp on a baking sheet until ready to fry. Resist the urge to rush this process. Proper breading is the foundation for perfect fried shrimp.

The Importance of Oil Temperature

Here is where most home cooks go awry when deep frying. The oil temperature must be just right to achieve a crispy crust and moist shrimp interior. Here’s what you need to know:

• Use a thermometer. Don’t guess – inaccurate temperatures ruin shrimp.

• Heat oil to 350-375°F. Any lower and shrimp will be greasy. Higher and they’ll burn.

• Maintain temperature. Adjust heat to keep oil between 325-350°F during cooking.

• Don’t overcrowd pot. Cook shrimp in batches to maintain proper heat.

• Let oil reheat between batches. Give oil a chance to recover to the 350°F sweet spot.

With a thermometer as your copilot and a little finesse on the stovetop knobs, you’ll lock in the optimal temperature for crunchy, golden shrimp perfection.

Step-By-Step Frying Instructions

You’ve selected the shrimp, executed artful breading, and heated your oil. Now it’s time for the fun part – frying! Just follow these steps:

• In a heavy pot or dutch oven, heat at least 4 inches oil to 350-375°F.

• Carefully add breaded shrimp to oil in small batches.

• Fry for 2-3 minutes until golden brown, flipping shrimp halfway.

• Remove shrimp with a slotted spoon and drain on a paper towel-lined plate.

• Allow oil to come back up to temperature before frying the next batch.

• Repeat until all shrimp are cooked. Be sure to monitor oil temp throughout.

Soon your kitchen will be filled with the magical aromas of frying cajun cuisine. Now let’s move on to the final touch – flavor boosters.

Amp Up Flavor with Finishing Touches

Your Louisiana Fish Fry fried shrimp is already packed with spice and soul. But you can take it up a notch with these finishers:

• Lemon wedges – A squeeze of tart juice brightens up the flavors.

• Cocktail sauce – The classic condiment pairs perfectly with fried shrimp.

• Remoulade – For the true New Orleans experience, serve shrimp with this creamy, piquant sauce.

• Hot sauce – Dash on your favorite southern hot sauce for extra heat.

Take your shrimp from great to extraordinary by enhancing the dish with bright, bold garnishes. Then dig in and enjoy the fruits of your cajun shrimp frying labor!

Handy Tips for Frying Success

• Use extra large or jumbo shrimp for ideal size. Smaller shrimp overcook quickly.

• Allow cooked shrimp to drain on paper towels to soak up excess oil.

• Mix up the Louisiana Fish Fry flavors. Garlic & Herb and Spicy Cajun are also tasty!

• For a healthier version, oven bake instead of deep fry. Just mist shrimp with oil first.

• Be very careful when cooking with hot oil. Turn heat down if it starts smoking.

Now get out there, grab some Louisiana Fish Fry, and start perfecting your fried shrimp mastery! Just follow this guide for crispy, mouthwatering shrimp that your family and friends will devour. The flavors of the Bayou await.

Frequently Asked Questions About Frying Shrimp with Louisiana Fish Fry

What are the best shrimp to use for frying?

The best shrimp for frying are extra jumbo or colossal shrimp. Their larger size means they won’t overcook as quickly when fried. Just remember to adjust frying time accordingly for larger shrimp.

How should I thaw frozen shrimp for frying?

Thaw frozen shrimp overnight in the refrigerator or place the frozen bag under cold running water for 30 minutes until thoroughly thawed. Do not thaw shrimp at room temperature.

Is it better to fry shrimp with the shell on or peeled?

This is personal preference. Shell-on shrimp are a bit trickier to eat but protect the meat from overcooking. Peeled shrimp absorb more breading flavor but cook more quickly. Both work great!

What is the ideal frying oil temperature for shrimp?

Aim for an oil temperature of 350-375°F when frying shrimp. This ensures the breading gets crispy while the shrimp interior cooks through without becoming rubbery.

What should I serve alongside my fried shrimp?

Classic pairings include french fries, hush puppies, coleslaw, cornbread, biscuits, dirty rice, and fried okra or pickles. Cocktail sauce and remoulade sauce also make ideal condiments!

Can I re-fry leftover shrimp?

It’s not recommended to re-fry leftover fried shrimp. The shrimp will likely end up rubbery and the breading soggy. For best results, fry shrimp in small batches and eat immediately.

Now get excited to fry up some shrimp deliciousness with Louisiana’s secret weapon – Fish Fry! Just be prepared for endless requests for more. These crispy creations will be your new go-to for seafood cravings.