Full Product Manual

• 55
Seafood
Battered Fried Shrimp
Serves: 4-6
2 pounds uncooked shrimp, peeled
and deveined, tails left on
1 cup all-purpose our
½ teaspoon sugar
½ teaspoon salt
1 cup ice water
1 egg
1 large bottle vegetable oil, portioned
into 6 cups and 2 tablespoons
Directions:
1. Heat oil in a large stock pot on
Medium (350°F).
2. In large bowl, mix our, sugar
and salt.
3. Add ice water, egg and 2
tablespoons oil to our mixture
to make batter.
4. Dry shrimp thoroughly.
5. Holding shrimp by tails with tongs,
dip them into batter one at a time.
6. Carefully place shrimp in pot and
fry for about 2 minutes or until
golden brown.
7. Transfer to paper towel to drain,
keeping shrimp in a warm location.
8. Continue to cook remaining shrimp.
9. Serve immediately.
Tip: Test you oil by using a toothpick.
Drop the toothpick in the oil; if it
fries, then the oil is hot enough.
Fried Catsh
Serves: 4
8 (4-ounce) catsh lets
½ cup buttermilk
1/3 cup all-purpose our
1/3 cup cornmeal
1 teaspoon black pepper
1 teaspoon salt
3 cups canola oil or olive oil
Directions:
1. Place catsh in medium,
shallow bowl.
2. Pour buttermilk over sh and let sit
for 15-20 minutes.
3. Meanwhile, in another medium bowl,
add all dry ingredients and
stir together.
4. Dip sh into cornmeal mixture to
coat completely; place in single
layer on plate, ensuring that they
do not overlap.
5. Heat oil in medium stock pot
on 350°F.
6. Place catsh in oil, being careful not
to overcrowd, and cook for 5-6
minutes or until catsh turns
golden brown.
7. Transfer to paper towel to drain and
continue to cook remaining catsh.
Tip: If you don’t have buttermilk, mix
together regular milk and 1
tablespoon vinegar.
• Fry only 2-3 pieces at a time, so
as to not overcrowd the pot.