Classic Fried Shrimp and Oysters with Dill-Garlic Sweet Potato Fries

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Take a culinary trip to the Gulf Coast with this mix of fresh shellfish fried up in our best Cornmeal Dredge.

 
Classic Fried Shrimp and Oysters
Serves: 4-6 servings
 
Ingredients
  • Vegetable oil, for frying
  • 2 cups whole buttermilk
  • 1 large egg
  • Cornmeal Dredge
  • 24 jumbo fresh shrimp, peeled and deveined (tails left on)
  • 24 fresh oysters, shucked
  • Kosher salt and ground black pepper, to taste
  • Lemon wedges, to serve
Instructions
  1. Fill a large cast-iron Dutch oven or fish fry pan halfway with oil, and heat over medium heat until a deep-fry thermometer registers 350°. Spray 2 large wire racks with cooking spray.
  2. In a shallow dish, whisk together buttermilk and egg. In another shallow dish, place Cornmeal Dredge. Dip shrimp in buttermilk mixture, letting excess drip off. Place in Cornmeal Dredge, turning to coat, and pressing gently to adhere. Shake off excess coating. Place on one prepared rack. Repeat procedure with oysters. Place rack with oysters in refrigerator until ready to cook.
  3. Working in batches, fry shrimp, turning occasionally, until golden brown, 2 to 3 minutes. Let drain on paper towels. Repeat procedure with oysters. Sprinkle with salt and pepper. Serve with lemon wedges.

Dill-Garlic Sweet Potato Fries
Serves: 4-6 servings
 
Fresh dill and a lemon pepper dipping sauce make these fries completely irresistible.
Ingredients
  • 4 medium unpeeled sweet potatoes, cut into 4×¾-inch sticks
  • Vegetable oil, for frying
  • 4 tablespoons cornstarch, divided
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon kosher salt
  • ¾ teaspoon ground black pepper
  • ¾ teaspoon garlic powder
  • Lemon Buttermilk Dip (recipe follows), to serve
Lemon Buttermilk Dip
  • 1⅓ cups whole buttermilk
  • ⅔ cup mayonnaise
  • 1½ teaspoons lemon zest
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
Instructions

  1. Place sweet potato sticks in a large bowl; cover with cold water. Let stand for 1 hour. Drain, and pat dry with paper towels.
  2. Fill a large cast-iron Dutch oven or fish fry pan halfway with oil, and heat over medium heat until a deep-fry thermometer registers 350°.
  3. In a medium bowl, toss together half of sweet potato sticks and 2 tablespoons cornstarch. Working in batches, carefully place sweet potato sticks in hot oil, being careful to avoid overcrowding pot. Fry, turning occasionally, until golden brown, 2 to 3 minutes. (Adjust heat as necessary to maintain 350°.) Remove using a slotted spatula, and let drain on paper towels. Repeat procedure with remaining sweet potato sticks and remaining 2 tablespoons cornstarch.
  4. In a small bowl, stir together dill, salt, pepper, and garlic powder. Sprinkle hot fries with dill mixture. Serve immediately.
Lemon Buttermilk Dip
  1. In a medium bowl, whisk together all ingredients. Serve immediately, or cover and refrigerate for up to 1 day.

 

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