23 hours ago, heidih said:Dave and JAZ's fried shrimp I'd guess.
Heidi has the right of it: fried shrimp AND fried potatoes. Never try one new thing when I can try two new things at once, I always say. Why minimize the confusion? 😉
So these were the special purchases I had to make in order to try out this frying method (yes, this is the same picture as above):
The white rice flour came courtesy of Amazon and a pickup locker about 10 miles away. Although I still have easy-peel shrimp in the freezer, we had to go to town 20 miles away for gasoline and groceries (really! just a few things! including the vodka! 😂) so I decided to buy these ready-to-cook shrimp. They were 2 packages for the price of one. How could I go wrong?
I briefly considered Everclear instead of vodka...
...but, remembering Dave's advice to get the cheapest stuff, I stuck with plain vodka.
I'm going to round up in one location the lovely instructions @Dave the Cook has posted. Yesterday while I was prepping and cooking I needed 3 separate browser tabs open in order to keep track of them all. Someone who wishes to look at them all again will still need to go to separate posts, but this post can be an index.
Dave posted his and Janet's basic batter recipes for fried shrimp and fried fish here, on March 22. He did note that cornstarch could be subbed for rice flour, but since they prefer the rice flour I held out until I could get some. The ingredients for the shrimp fry batter, from this post, are
Quote3/4 cup (90 g) white rice flour, plus a couple tablespoons for dusting the food
3/4 cup (85 g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup (180 ml) vodka
3/4 cup (180 ml) club soda or mild beer (an American lager is fine)
Fried at 375°, This makes a light, feathery coating. We use this batter for shrimp destined for tacos. Even leftovers, which are usually very disappointing when it comes to fried fish, are crispy.
Dave went on to post the instructions, and a fine pictorial tutorial here, on March 26. (Try saying "pictorial tutorial" 5 times fast!) It's a great reference. In his instructions and tutorial he talks about dusting the shrimp (or fish) with rice flour. I'd saved an empty spice can whose design I liked. Now I have a new purpose for it.
Dave had also shown the @JAZ™ method for French Fries here. I had one large russet potato and was keen to try that also, given that I'd be deep frying, and given my desire to make fried shrimp and chips that my darling and I would both like.
I'll show the rest of the cooking and dinner in another post.
