Ingredients:
36 Alabama Gulf Shrimp (16-20 count), peeled and deveined
2 cups yellow cornmeal
2 cups all-purpose flour
2 tbsp kosher salt
1 tbsp black pepper
2 cups buttermilk
peanut oil
Hushpuppies Ingredients:
3 cups self-rising cornmeal
1¼ cups self-rising flour
2 cups chopped onion
2 eggs
1½ cups buttermilk
1 tsp kosher salt
1 tsp baking powder
1½ cups granulated sugar
Note:
We heartily recommend that you prepare and cook the hushpuppies first. Not only are hushpuppies pretty forgiving, but shrimp are always best right out of the fryer and will cool much quicker than the pups.
Kowliga Hushpuppies Procedure:
Find a nice, big bowl and start by mixing all of the dry ingredients together. (We recommend yellow cornmeal, but white cornmeal is perfectly all right.) Once the dry ingredients are mixed thoroughly, whisk the buttermilk and eggs together in a separate bowl and then combine all of the ingredients. Make sure you’ve mixed it well.
Once the mixture is ready, check that the oil in the fryer is between 325 and 350 degrees. Find a small ice cream scoop (or any sort of large spoon) and scoop the batter into the fryer, one scoop at a time. (And don’t worry if they’re not perfect spheres; they all fry up just the same.) Let each hushpuppy cook for about 5 minutes, or until each one turns a deep, golden brown. You don’t have to flip them, but you might want to consider it. Just keep a close eye on the color when they’re in the fryer.
When they’re ready to take out, place the hushpuppies on paper towels or newspaper to let them dry out. Make sure you wait a minute before you serve them, too—they’ll be hot.
Shrimp Procedure:
Start out by filling a cast iron Dutch oven with the peanut oil and heat it to 350 degrees. You won’t want the oil to get any hotter than 400 degrees.) While the oil is warming up, grab a mixing bowl and toss in the flour, salt, pepper and cornmeal.
Find a separate bowl for the buttermilk and pour it in. One-by-one, take your shrimp and dip them in the buttermilk until they’re covered, letting the excess buttermilk drip off. (Make sure you’ve left the tails on the shrimp; this makes them easier to pick up when it comes time to eat.) Once the shrimp are soaked in buttermilk, toss them into the dry mix until they’re gently coated, removing any extra breading to make sure it’s a light coat. This process is often called “dredging.”
Once you’ve got plenty of shrimp breaded how you like them, drop them into the fry oil for about 4 minutes or until they’re a light, golden brown. When the shrimp are ready to be taken out, set them on a tray of paper towels to soak up the excess oil.
2 cups yellow cornmeal
2 cups all-purpose flour
2 tbsp kosher salt
1 tbsp black pepper
2 cups buttermilk
peanut oil
Hushpuppies Ingredients:
3 cups self-rising cornmeal
1¼ cups self-rising flour
2 cups chopped onion
2 eggs
1½ cups buttermilk
1 tsp kosher salt
1 tsp baking powder
1½ cups granulated sugar
Note:
We heartily recommend that you prepare and cook the hushpuppies first. Not only are hushpuppies pretty forgiving, but shrimp are always best right out of the fryer and will cool much quicker than the pups.
Kowliga Hushpuppies Procedure:
Find a nice, big bowl and start by mixing all of the dry ingredients together. (We recommend yellow cornmeal, but white cornmeal is perfectly all right.) Once the dry ingredients are mixed thoroughly, whisk the buttermilk and eggs together in a separate bowl and then combine all of the ingredients. Make sure you’ve mixed it well.
Once the mixture is ready, check that the oil in the fryer is between 325 and 350 degrees. Find a small ice cream scoop (or any sort of large spoon) and scoop the batter into the fryer, one scoop at a time. (And don’t worry if they’re not perfect spheres; they all fry up just the same.) Let each hushpuppy cook for about 5 minutes, or until each one turns a deep, golden brown. You don’t have to flip them, but you might want to consider it. Just keep a close eye on the color when they’re in the fryer.
When they’re ready to take out, place the hushpuppies on paper towels or newspaper to let them dry out. Make sure you wait a minute before you serve them, too—they’ll be hot.
Shrimp Procedure:
Start out by filling a cast iron Dutch oven with the peanut oil and heat it to 350 degrees. You won’t want the oil to get any hotter than 400 degrees.) While the oil is warming up, grab a mixing bowl and toss in the flour, salt, pepper and cornmeal.
Find a separate bowl for the buttermilk and pour it in. One-by-one, take your shrimp and dip them in the buttermilk until they’re covered, letting the excess buttermilk drip off. (Make sure you’ve left the tails on the shrimp; this makes them easier to pick up when it comes time to eat.) Once the shrimp are soaked in buttermilk, toss them into the dry mix until they’re gently coated, removing any extra breading to make sure it’s a light coat. This process is often called “dredging.”
Once you’ve got plenty of shrimp breaded how you like them, drop them into the fry oil for about 4 minutes or until they’re a light, golden brown. When the shrimp are ready to be taken out, set them on a tray of paper towels to soak up the excess oil.
Restaurant: Kowaliga Restaurant, 295 Kowaliga Marina Rd Alexander City, AL
Recipe Type: Authentic
Submitted By: Chef Rob McDaniel and Kowaliga RestaurantRecipe Type: Authentic
Recipe Author: Chef Rob McDaniel
Chef's Background:
Original Photograph By: Chef Rob McDaniel/eatalabamaseafood.co
Photograph Retouched By: Recipe Spy
Recipe Source: http://eatalabamaseafood.com/recipes/kowaliga-fried-shrimp/