Fried Snapper and Shrimp
 
Makes 6 to 8 Servings
Ingredients
  • Vegetable oil, for frying
  • 2 cups all-purpose flour, divided
  • 2 teaspoons Creole seasoning, divided
  • 1 (12-ounce) bottle amber beer
  • 3 large eggs, divided
  • 2 pounds red snapper fillets, cut in half lengthwise
  • 1 tablespoon hot sauce
  • 1 pound peeled and deveined jumbo fresh shrimp (tails left on)
  • 2 cups panko (Japanese bread crumbs)
  • Green Rémoulade (recipe follows)
  • Lemon wedges and lime wedges, to serve
Instructions
  1. In a large Dutch oven, pour oil to a depth of 2 inches. Heat over medium heat until a deep-fry thermometer registers 350°.
  2. In a large bowl, whisk together 1½ cups flour and 1 teaspoon Creole seasoning. Whisk in beer and 1 egg until smooth. Working in batches, dip fish in batter, letting excess drip off.
  3. Gently place fish in hot oil, and fry until golden brown and crispy, 3 to 4 minutes. Remove from oil using tongs, and let drain on paper towels.
  4. In another large bowl, whisk together remaining ½ cup flour and remaining 1 teaspoon Creole seasoning. In a medium bowl, whisk together hot sauce and remaining 2 eggs until smooth. In a shallow dish, place bread crumbs. Dredge shrimp in flour mixture, shaking off excess. Dip in hot sauce mixture, letting excess drip off. Dredge in bread crumbs, shaking off excess.
  5. Gently place shrimp in oil, and fry until golden brown and crispy, 1 to 2 minutes. Remove from oil using a slotted spoon, and let drain on paper towels. Serve shrimp and fish with Green Rémoulade, lemon wedges, and lime wedges.
Recipe by Louisiana Cookin' at https://louisianacookin.com/fried-snapper-and-shrimp/