Cornmeal crusted fried shrimp with light and fluffy brown sugar hush puppies served with wasabi cocktail sauce and tartar.
WHAT’S GOING ON HERE:
Jumbo shrimp: large shrimp are always my favorite for frying. Jumbo shrimp allow you to have something to hold on to.
Cornmeal: Cornmeal is used both in the breading on the shrimp as well as the hush puppies. Cornmeal makes for the shrimp and hush puppies to have crispy golden crust
Flour: Flour is used to both toss the shrimp so that the cornmeal stick to the outside but also used in combination with the cornmeal to add a little cakiness to the hush puppies
Brown Sugar Brown sugar is the sweetener I use in the hush puppies the addition of molasses gives the hush puppies a caramelized sweetness once out of the fryer
Wasabi Cocktail Sauce: Wasabi cocktail sauce is similar to regular cocktail just with a touch of that sinus clearing heat. A little goes a long way so sample the sauce as you add in the wasabi.
TIPS & TRICKS FOR THE BEST CORNMEAL FRIED SHRIMP & BROWN SUGAR HUSH PUPPIES
prepping the shrimp: prep the shrimp by removing. The shell deveining the shrimp then removing the shell. Then remove the vein. Leave the tail on if you can. It makes them easier to handle when dropping in the fryer.
coat the shrimp in flour: shrimp has a smooth surface that makes it hard for things to stick, to help with that toss the shrimp in flour before the egg wash to give the shrimp some tact for the cornmeal to stick to.
frying the shrimp: the key to great fried shrimp and hush puppies is making sure the oil is hot enough. oil that doesn’t crackle isn’t hot enough to fry hush puppies. hush puppies are like little sponges and they’ll do best with a quick in and out of the fryer with hot oil
hush puppy consistency; the best hush puppies are golden brown. light and fluffy. that all starts with the batter. thin batters will turn out like funnel cakes while thicker batter will puff and form into the perfect hush puppy bites. all you need is a spoon to drop the batter into the fryer. do not over mix your batter or it will make the puppies dense.
Toss the shrimp in black pepper, paprika, garlic, cayenne, salt and dill.
Let sit for 10-15 minutes.
Combine all the ingredients listed under wasabi cocktail sauce then chill it till ready to serve.
Make the hush puppy batter. Combine all the wet ingredients into a measuring cup and whisk.
In a bowl combine all the dry ingredients. Add the wet into the dry mix until combined then let rest for 10 minutes.
Add enough cooking oil to a pan to fry the shrimp. Heat till 375F
Once the oil is hot you can start battering the shrimp. Put together your batter station using three bowls. In the first bowl add in flour , the second the whisked eggs, and the third combine all the ingredients under cornmeal crust.
Toss the shrimp in flour. dunk it in egg wash then finally toss it in the cornmeal coating. Once coated in cornmeal pop a batch in the fryer and cook for 4-5 minutes till the shrimp is golden brown and floating. Sprinkle immediately with salt once out of the fryer.
Once all the shrimp are done start on the hush puppies. To add the hush puppies into the fryer use a spoon and let them drop in. Once the hush puppies are golden brown and floating. Around 3 minutes they are done. Sprinkle immediately with salt. Serve with the wasabi cocktail sauce.