Potato Chip Shrimp
Ingredients
- 200 grams Dill Pickle potato chips see note
- 6 tbsp all purpose flour use cornstarch if gluten free
- 1/2 tsp dried dill
- 1/4 tsp pepper
- 1/4 tsp salt
- 2 large eggs
- 2 tbsp milk or water
- 20-24 each raw shrimp deveined with tail 21-25 per pound size or larger
- canola oil as needed
Servings: shrimp
Instructions
- Combine potato chips, 3tbsp flour, dill, salt and pepper in the bowl of a food processor. Blend until chips have broken down into small crumbs. (the chips with only process so far, so don't be afraid of over processing) Remove coating to a shallow bowl and set aside.
- Prepare breading station by adding remaining 3 tbsp of flour to a shallow bowl and seasoning lightly with salt and pepper. In a third shallow bowl whisk eggs with milk or water. Arrange breading station starting with flour, eggs and potato chip coating.
- In a large Dutch oven, pot or deep fryer, heat a minimum of 4" of oil to 350℉ using a candy/deep fry thermometer. Pat shrimp dry with a paper towel and toss in flour to coat. Shake off 6-7 shrimp and add to egg wash bowl and toss to coat. Remove shrimp one by one to coating bowl and press both sides of shrimp into coating. The coating will adhere nicely when gently pressed on. Place prepared shrimp on a plate or small baking sheet. Repeat with remaining shrimp until all are coated. Drop 5-6 shrimp into hot oil and cook for approximately 3 minutes until golden. Remove with slotted scoop to a paper towel lined plate. Continue with remaining shrimp. Serve immediately with your favourite tartar sauce.
Recipe Notes
-I used Old Dutch Dill Pickle with the addition of a little dried dill, however your favourite brand and/or flavour can be used as is.
-substitute all purpose flour for cornstarch if wanting gluten free.
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