Louisianans know a thing or two about fried seafood, and this shrimp and snapper recipe is truly fried to perfection.
Fried Snapper and Shrimp
Makes 6 to 8 Servings
Ingredients
- Vegetable oil, for frying
- 2 cups all-purpose flour, divided
- 2 teaspoons Creole seasoning, divided
- 1 (12-ounce) bottle amber beer
- 3 large eggs, divided
- 2 pounds red snapper fillets, cut in half lengthwise
- 1 tablespoon hot sauce
- 1 pound peeled and deveined jumbo fresh shrimp (tails left on)
- 2 cups panko (Japanese bread crumbs)
- Green Rémoulade (recipe follows)
- Lemon wedges and lime wedges, to serve
Instructions
- In a large Dutch oven, pour oil to a depth of 2 inches. Heat over medium heat until a deep-fry thermometer registers 350°.
- In a large bowl, whisk together 1½ cups flour and 1 teaspoon Creole seasoning. Whisk in beer and 1 egg until smooth. Working in batches, dip fish in batter, letting excess drip off.
- Gently place fish in hot oil, and fry until golden brown and crispy, 3 to 4 minutes. Remove from oil using tongs, and let drain on paper towels.
- In another large bowl, whisk together remaining ½ cup flour and remaining 1 teaspoon Creole seasoning. In a medium bowl, whisk together hot sauce and remaining 2 eggs until smooth. In a shallow dish, place bread crumbs. Dredge shrimp in flour mixture, shaking off excess. Dip in hot sauce mixture, letting excess drip off. Dredge in bread crumbs, shaking off excess.
- Gently place shrimp in oil, and fry until golden brown and crispy, 1 to 2 minutes. Remove from oil using a slotted spoon, and let drain on paper towels. Serve shrimp and fish with Green Rémoulade, lemon wedges, and lime wedges.
Green Rémoulade
Makes About 2 Cups
Ingredients
- ½ cup chopped fresh parsley
- 1 large egg*
- ½ teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons green hot sauce
- 2 tablespoons stone-ground mustard
- 1 small clove garlic, chopped
- ½ teaspoon kosher salt
- 1 cup vegetable oil
- ¼ cup chopped green onion
- 2 tablespoons capers
- Garnish: sliced green onion
Instructions
- In the container of a blender, process half of parsley, egg, lemon zest and juice, hot sauce, mustard, garlic, and salt until smooth. With blender running, add oil in a slow, steady stream until fully combined. Add green onion, capers, and remaining parsley, and process until just combined. Transfer to a serving bowl, and garnish with green onion, if desired.
Notes
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. A pasteurized egg may be substituted.
