The RV Chronicles — Beer Battered Shrimp and Chips

Well, I went and did it again. And I honestly don’t even regret it.

I deep fried.

When I first made the decision to break out the oil, I thought that perhaps I should do it on a day that Baby Girl was away.  After all, she’s been known to have loose lips.  Then I realized that I could just say ‘It’s not for me, but for my 15 website followers.’ Anything to keep my bride from finding out.

Then I slipped and told on myself.

‘Adam, are you frying?’ Catherine asked, as the oil popped and sizzled quite loudly on my end of the phone conversation.

‘No. Why?’ I responded.

‘Adam John Holland! Don’t you lie to me! You’re going to regret eating fried food, you know.’

‘Look, I’m doing this because a lot of people don’t think about shrimp and chips,’ I explained. ‘Why should fish get all the love? Besides, I’m only going to eat one.’

Not only did she know better, but I also backed myself into a corner. Either I raise my cholesterol, or I waste our hard-earned money on food that’ll go in the dumpster. Oh, what tangled webs we weave…

Truth is, my cooking habits through the years have rendered the sound of deep frying as unmistakable to my wife’s ears.  And I own my share of batter recipes for chicken, seafood and vegetables. The following simple batter recipe/technique provides a puffy interior and a non-greasy crisp exterior.  It works very well on quick-cooking foods such as fish, oysters and shrimp. As for the chips – twice-fried is the only way to go for crispy-on-the-outside and fluffy-wonderful on the inside. Now, pass the vinegar Jeeves!

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Beer Battered Shrimp and Chips

Beer Battered Shrimp & Chips – A crispy take on the classic fish recipe. Pass the vinegar, Jeeves!

Beer Battered Shrimp and Chips

 

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Beer Battered Shrimp and Chips – A crisp non-greasy take on the classic fish recipe. Pass the vinegar, Jeeves!

Author: Adam @unorthodoxepicure.com

Recipe type: Main

Ingredients

Shrimp

• 1 cup – Self-rising flour plus ½ cup for dredging
• 1 cup – Beer* or club soda, cold
• 1 – Egg
• 1 tsp – Old Bay Seasoning
• ½ tsp – Cayenne (optional)
• 1 lb – Large to jumbo shrimp, peeled and deveined

Fried Potatoes

• 3 lbs – Gold potatoes, scrubbed and sliced into half-inch wedges, and soaked in ice water for 30 minutes
• Oil, for frying (You'll need enough for 3 inches in your pan.)

Instructions

1. Preheat oven to 200°F.

Cook the fries

1. In a deep pan, preheat 3 inches of oil to 300°F
2. In batches, fry the potatoes until just starting to brown, about 4-5 minutes. Remove and place on paper plate, then set aside.

Cook the shrimp

1. Raise oil temperature to 375°F
2. In a metal or glass bowl, mix flour, beer, egg, Old Bay and cayenne (if using). Batter should be fairly thin – just slightly thicker than buttermilk.
3. Place bowl of batter inside another ice-lined bowl to keep it as cold as possible.
4. Dredge shrimp lightly in flour, then dip into batter, allowing excess to drip back into bowl.
5. Carefully and gently place shrimp into hot oil.
6. Fry until golden, about 2 minutes.
7. Place shrimp on a baker's cooling rack in the 200°F oven to keep warm.

Cook the fries again

1. Keeping the oil at 375°F, fry the potatoes again until golden and crisp, about 2-3 minutes.
2. Drain on a baker's cooling rack or a paper towel-lined plate.
3. Season as desired.

Notes

For this recipe, a light beer, such as a lager, is preferred.

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