½ cup milk
¼ cup cold water
4 pounds medium Gulf brown shrimp, peeled and deveined
2 pounds all-purpose flour
1 tablespoon lemon pepper
3 tablespoons salt
3 tablespoons Tony Chachere’s Creole Seasoning
5 pounds red potatoes, sliced
5 creole tomatoes or other acidic, vine-ripened tomatoes
Salt and pepper
6 quarts peanut oil
1 bag Bunny brand white bread
Propane burner with fry pot and basket
4 large zip-close bags
Headlamp (This makes it easier after dark because it always takes longer to do this than you think!)
- In a bowl whisk the eggs and combine with the milk and water.
- Divide peeled shrimp between 2 zip-close bags and pour the egg mixture evenly over the shrimp in each bag.
- In a bowl, mix the flour, lemon pepper, salt, and creole seasoning. Then add ½ flour mixture to 2 additional zip-close bags.
- Slice the red potatoes with a knife into chips (they will be uneven—that’s the idea!), and reserve in a bowl of cold water to prevent browning.
- Slice the tomatoes, arrange on a plate, and season liberally with salt and pepper.
- Heat the peanut oil over medium heat to approximately 225 degrees. Drain the potatoes well and add about half of them to the fry pot, simmering for 7−8 minutes.
- Turn heat up to high and crisp the potatoes. Remove when they start to brown around the edges.
- Drain on paper towels and season immediately with salt and pepper.
- Enjoy the potatoes with a dab of ketchup while you start the next batch.
- By hand, transfer the shrimp to a flour bag, leaving the egg wash behind, then close the flour bag and shake vigorously.
- Turn heat back up to medium-high and drop in a shrimp; if it floats then quickly add the rest.
- Fry for 2−3 minutes until crispy and brown.
- Drain on paper towels (next to what is left of the potatoes) and repeat with remaining shrimp.
- Serve immediately with the sliced tomatoes, more ketchup, and Bunny bread.
- from Chef Erik Niel of Easy Bistro & Bar, Chattanooga, TN