It doesn't look as though I photographed all MY mise en place, probably because I was following Dave's. There's really nothing extraordinary about AP flour, baking powder, salt or the rice flour that you see in the pictures above. If I were to do this often I think I'd just mix up a bunch and keep it in its own canister, awaiting the frying mood to take us. For liquids I used the vodka shown here, and the Kilt Lifter Scottish-style amber ale that you've also seen. I mixed the liquids with the dry mix while the oil was heating up on the camp stove.
Note to self: don't judge the batter by its uncooked flavor! I tried some as I was dipping the shrimp, and thought it incredibly bitter. That was worrisome, but I was committed. I'm glad I went through with it.
The shrimp went in batches, and I fished them out onto a paper towel-lined baking sheet as they finished so more could go in.
The potatoes: well, I had one large russet but also was curious to see what would happen with a Yukon Gold, so I treated it the same way and fried them together.
That funny "crown" you see around the edge of the pot is a collapsible deep-frying basket that we've carried around since we first started mobile camping. I don't think I've ever used it before. It wasn't good at getting out the last of the potatoes, and I used the slotted spoon to collect the rest. You can see the color difference between the russet and the gold. Russet is definitely the better way to go. The fries look flaccid in this picture, but they weren't.
After all that was done, I looked at the remaining batter. What was I to do with it? I hated to throw it away but couldn't see keeping it. I looked at the batter. I looked at the "slotted" spoon that has holes, not slots. I looked at the batter. "Spätzle!" I cried, and dribbled the remaining batter through the spoon's holes into the hot oil.
(Yes, I know that spätzle is a soft, boiled product. It's the principle of the thing.)
The dinner table was loaded with crunchy, crispy shrimp and "spätzle" and fried potatoes. Not a green vegetable in sight. We'd done that earlier with salads and cole slaw.
Finger food all the way. We tried some remoulade sauce (left over from last November, I believe) on the shrimp and fries. He liked it, and emptied the container. I settled for lemon on the shrimp, and was happy.
Crispy on the outside, delicate and flavorful inside: the shrimp was perfect. We both thought so.
It did make a mess of the pot and the floor, but that might have been avoided with a little more care and a little more light. I put the lid on the chicken fryer to keep the bugs out, and it can stay there for reuse in a day or two when I try the fish recipe. It's too windy outside today, and we have a fridge full of leftovers anyway.
I had one of the "spätzle" a little while ago, and it is indeed crispy and delicious even after being refrigerated overnight. It'll be a good snack, or topping on something. We have one shrimp each, and I'm betting they'll still be crisp too.*
Yes: it's a keeper method and a keeper recipe. Many thanks, @Dave the Cook and @JAZ.
*Edited to add next-day followup: the shrimp didn't stay crisp. but the crispy batter bit did!
