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/ck/ - Food & Cooking

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10333371 No.10333371 [Reply] [Original]

Just fried shrimp for the first time. Tasted great, but the reading kept falling off.
To be honest, I did skip the pat dry step. If I do it next time, will that solve the problem? I figure once you dredge them in the flour they're dry as can be, right??

Also, I was low on oil. I used all of it, but they weren't submerged at all. Does that make a difference?

>> No.10333378

>>10333371

Flour doesn't stick to flour, dum dum.

>> No.10333380

>>10333371
I just pan fry my shrimp

pat them as dry as possible, cornstarch, then egg wash, then panko.

It's important that you keep the window between the panko and hitting the pan as short as possible.

>> No.10333386

>>10333380
Cornstarch, and not flour. Or a mixture? I just used flour with salt and pepper is this wrong?

>> No.10333423

>>10333386
cornstarch acts differently from flour, I wouldn't know if flour works well because I only use CS for panko-type breadings.

IMO use cornstarch, and make sure you're REALLY piling on the breadcrumbs. Each shrimp should be buried in crumbs a so that it's absolutely saturated, you can't just sprinkle them on.

If I use flour, I just shake the meat in flour for a quick, light, easy crust, with no breadcrumbs. Not sure how well this works for shrimp, but works great for oysters, liver, and chicken breast.

>> No.10333590 [DELETED] 

>>10333371
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