How To Make The BEST Fried Shrimp| Better Than Popeyes| Crispy Fried Shrimp
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This is how you make perfect restaurant quality Southern Fried Shrimp
How to make crispy fried shrimp! Today I will be showing you how to make an easy recipe on fried shrimp. Shrimp are really easy to fried you just need to know how to make them crispy, on this video I shared my secret recipe on my restaurant style fried shrimp recipe. if you enjoyed the video Like, comment, subscribe!
Ingredients
10 oz red Argentine shrimp ????
1/3 cup mustard
3 tbsps corn starch
1/3 red hot sauce
1 cup all purpose flour
2 tbsps. creole seasoning
1 tsp old bay
1 tsp garlic powder
1/4 tsp ground black pepper
2 large eggs
Disclaimer:
Hey guys this recipe was founded on TikTok by username @thecajunninja add him on TikTok for more Cajun recipes. I added my spin on it hope you enjoy it.
Easy Crispy Fried Shrimp Recipe: How To Make Crispy Fried Shrimp
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Easy Blackened Salmon Recipe » With Homemade Blackened Seasoning
You will absolutely love this incredibly easy-to-make and full-flavored zesty blackened salmon recipe with lemon butter sauce.
Blackened salmon is a spice-coated salmon that is pan-fried to enhance the taste and provide a bit of spice to the dish. It’s incredibly easy to make and absolutely loaded with flavor. There are several blackened seasoning options at the grocery store, but I prefer to make my own, which is very easy.
Ingredients for this recipe:
• 2 teaspoons sea salt
• 1 teaspoon onion granules
• 1 teaspoon garlic granules
• 1 teaspoon dry oregano
• 1 teaspoon dry thyme
• 2 teaspoons paprika
• ½ teaspoon ground white pepper
• ½ teaspoon cayenne pepper
• 4 tablespoons oil
• 3 8-ounce fresh salmon fillets
• optional beurre blanc sauce
Serves 3
Prep Time: 5 Minutes
Cook Time: 10 minutes
Procedures:
1. In a small bowl mix together the salt, onion granules, garlic granules, oregano, thyme, paprika, white pepper, and cayenne pepper until combined. Set aside.
2. Next, add 3 tablespoons of olive oil to a large plate and mix in 2 tablespoons of the blackened seasoning using a fork or a whisk until completely combined.
3. Add the salmon fillets to the mixture and coat it thoroughly on all sides. Set aside.
4. Add the 1 tablespoon of oil to a large cast-iron skillet over medium heat until it begins to lightly smoke.
5. Place the blackened salmon fillets into the pan, turn the heat down to medium-low, and cook for 3-4 minutes per side or until well browned and the desired internal temperature is achieved.
6. Remove the salmon from the pan and make the optional butter sauce and serve with the salmon.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten right away; however, you can make it up to 30 minutes ahead of time, just keep it warm before serving.
How to Reheat: Add the desired amount of salmon to a pan and cook in the oven at 350° for 4-5 minutes or until warmed. You can also heat in the microwave until warm.
How to Store: Cover and keep in the refrigerator for up to 5 days. This will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
You can also grill the salmon instead of cooking in a pan over medium to high heat for 3-4 minutes per side.
Oils I prefer to use are olive, safflower, canola, or grapeseed.
CRISPY CAJUN Beer Battered Cod Fish and Chips!
Watch me make one of the most requested dinners in our home: #beerbatter #cajun #cod #fishandchips. Light, flavorful beer batter, crispy homemade fries and a zesty dipping sauce make this #friedfish worth it!
INGREDIENTS:
Russet potatoes (2 per person being served)
Cod fillets cut into roughly 3-inch x 1/2 inch thick pieces
2 cups flour
1/3 cup cornstarch
Cajun seasoning
Sea salt
1 tsp garlic powder
1/4 tsp cayenne pepper
1 tsp smoked paprika
1 tsp baking powder
Vegetable oil
1 bottle beer
For the Cajun remoulade
1 cup mayonnaise
Cajun seasoning (to taste)
Hot pepper relish or pickle relish to taste
Squeeze lemon
2 tbsp hot sauce of your choice (Sriracha/ Scotch Bonnet Pepper Sauce/ Hot Sauce)
TO PREP FISH
Squeeze lemon over fish and season with sea salt; set aside
TO PREP POTATOES
--Wash and scrub potatoes in water
--Cut potatoes into uniform wedges, skin-on
--Bring a large pot of water to a boil; add generous salt.
--Add the cut potatoes to water and cook 4-5 minutes, until soft.
--Remove potatoes from boiling water
--Drain off water in strainer
--Rinse potatoes with cold water and shock with ice cubes to halt cooking
--Drain and lay flat on paper towels to air dry
Preheat oil in frying pan to 350 degrees
-Once potatoes are dry, add them to frying pan about 6 minutes until golden and crispy
-Drain on paper towels and sprinkle with sea salt
MAKE BEER BATTER
--In a bowl, whisk 1 cup of the flour, cajun seasoning, cornstarch, garlic powder, cayenne, smoked paprika, baking powder.
--Add the beer and whisk until about the consistency of crepe batter.
MAKE FLOUR DREDGE
--Add the other 1 cup of flour to a pie plate. Add 1 tablespoon each of cajun seasoning and paprika to this flour and mix.
FRY THE FISH
--Dredge the cod fillets in the flour, then dip them in the beer batter. Let excess batter drip off.
Add to frying pan. Fry 5-6 minutes until golden and crispy.
MAKE CAJUN REMOULADE:
Combine
1 cup mayonnaise
Hot pepper relish or pickle relish to taste
Squeeze lemon
2 tbsp hot sauce of your choice (Sriracha/ Scotch Bonnet Pepper Sauce/ Hot Sauce)
Transfer to a platter, squeeze with lemon, sprinkle with paprika and serve.
How To Fry Fish Like a Pro (Plus My Favorite Potato Recipe Ever!) | Father's Day Fish Fry
Happy Father's Day! Today we are keeping it simple with Fried Fish and Potatoes but with an elevated twist. These Crispy Truffle Parmesan Potatoes have had me in a headlock for months and I can't wait for you to try them. Let's #makeithappen
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Shopping List:
2 liters of oil for frying
2 lbs fish of your choice (catfish, trout, whiting, etc)
2 cups all purpose flour
1 cup yellow cornmeal
4 eggs
1/4 cup milk
1-2 tsp hot sauce
salt, pepper, garlic, onion powder, cayenne, sazon
Whisk eggs and milk together and add hot sauce. Season fish generously. Season flour and cornmeal mixture. Place fish into the egg wash and then into the seasoned flour and then onto a plate for 15 mins before frying. Once the oil reaches 350 degrees, fry fish until golden brown and at least 145 degrees internal temp.
Truffle Parm Smashed & Fried Potatoes:
2 lbs yukon gold or red potatoes
1-2 tbsps salt (for water)
1/4 cup diced parsley
1 tbsp truffle oil
1/2 cup grated parmesan cheese
all purpose seasoning to taste
Boil potatoes for about 7 minutes or so (until tender enough to put a fork thru but still hold together). Drain and dry. Once cooled, smash by hand and fry at 350 for 6-8 minutes or until golden brown and crispy. Toss in the parmesan, truffle oil, and parsley. Season to taste.
Cajun Chicken Recipe - so easy it's actually ridiculous
This cajun chicken is so easy to make and it will be done in under in 10 minutes.
All you need:
• 2 Chicken breasts
• Cajun seasoning (Paprika, Oregano, white pepper, Garlic powder, Black pepper, Cayenne, thyme, onion powder, salt)
• Olive oil
For the sauce:
• Greek yoghurt
• Sweet chili
• Sriracha sauce
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Catfish courtbouillon from water to table!!!
Catfish courtbouillon from water to table!!! Come along as we schwack some garfish and catfish in the ol skank!!! Thanks to @gatortraxboats for this slick build!!! @kingkooker for this deep fryer #bowfishing #catfishcourtbouillon #garfishing #friedfish #louisiana #cajun #foodyoutube #hornblasters #homemade #youtubefood #alligatorgar #fishing #gatortraxboats