Maine Shrimp Fritters
Ingredients
- 2 lb Maine shrimp, thawed & drained of excess liquid
- ⅓ cup tipo "00" flour
- ½ cup all-purpose flour
- ¼ cup cornstarch
- ¾ tbsp baking powder
- 1 tbsp salt
- 6 fresh chervil sprigs
- ⅓ tbsp white pepper
- ⅓ tsp smoked paprika
- ⅓ tsp chili powder
- 1 tbsp mirin
- 1 cup Harpoon IPA
- canola oil or grape seed oil for frying
How-to
- Heat about 1" of oil in pan or fryer to 250º
- Using a sharp knife, chop the shrimp into smaller pieces (leave some shrimp whole to remind your guests that you’ve used fresh whole shrimp to start with and not “fish product")
- Mix the chopped shrimp with the whole shrimp in a medium mixing bowl
- In a separate bowl combine the remaining ingredients to make the batter
- Add the shrimp to the batter and mix thoroughly
- Let set for at least 10 minutes to allow the batter to settle and come together
- Using a tablespoon, spoon out three approximately 1 oz portions of batter into your tabletop fryer, or if you don’t have one, a heavy-duty high-sided pan or a cast iron pan will work
- In the fryer: once they float, continue to cook them for 30 to 45 seconds in the pan: simply turn the fritters until they’ve browned on all sides
- Remove from the oil and drain on paper towels or old newspapers
For Plating
- Place Chipotle Aioli on a plate
- Lay Shrimp Fritters atop aioli
- Top with Watermelon Radish Pickles