Cracker Breaded Deep Fried Shrimp Recipes

Steps:

• Heat oil in a large skillet. Dip the shrimp in the egg, then coat the shrimp with bread crumbs. Fry the shrimp in the hot oil.

Steps:

• In deep fryer or 4-quart Dutch oven, heat oil (2 to 3 inches) to 350°F.
• In shallow dish, mix flour, salt and pepper. In another shallow dish, beat eggs slightly with fork or whisk. In third shallow dish, place bread crumbs. Pat shrimp dry with paper towels. Coat shrimp with flour mixture; dip into eggs, then coat with bread crumbs.
• Fry 4 or 5 shrimp at a time in oil about 1 minute, turning once, until golden brown. Drain on paper towels.

Steps:

• In a medium size mixing bowl combine shrimp, salt and pepper; stir.
• Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.

Steps:

• Peel the shrimp, devein and leave the tails on .
• In a bowl mix together the crushed Ritz crackers, flour, 1/4 teaspoon black pepper and seasoned salt.
• In another bowl mix/whisk together the buttermilk and egg, Tabasco and 1/4 teaspoon black pepper until well combined.
• Holding the shrimp by the tail dip the shrimp into the buttermilk mixture, then dredge into the cracker mixture.
• Pour about 3 inches of oil into a large deep heavy-duty skillet or a cast-iron skillet (or use a deep fryer) heat oil to 375 degrees.
• Holding the shrimp by the tail carefully place the shrimp into hot oil.
• Fry in batches for about 1-2 minutes or until golden brown.
• Drain on a wire rack with paper towels under the rack (do not place the cooked shrimp directly onto the paper towels or they will become soft).

Steps:

• Heat 3 inches of oil to 365 degrees in a Dutch oven.
• Place the shrimp in a medium bowl. Mix the milk and eggs in a glass measure with a fork until blended and pour over the shrimp. Toss the shrimp until coated and drain in a colander.
• Roll the shrimp in the cracker meal and shake off excess.
• Fry the shrimp till golden, turning as necessary, 1 to 2 minutes. Remove with a strainer or Chinese spider (also called a skimmer) and shake off the excess oil. Serve with tartar sauce, if desired.