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DEEP FRY: Soft Shell Crab & Shrimp . . need help!

NDGNDG Posts: 971
Got some beautiful Soft Shell Crabs and Gulf Shrimp and about to fire up the egg for my first DEEP FRY.   Inspired by some of the recent posts from @dyal_sc and @mickey and @sgh.  I jumped on the forum here to look at the bookmarks, and realized most your Seafood Fry posts are done on a Mini Egg.

Am I a friggggggin idiot to try this out on my large?  Is it only dangerous if the oil spills into the open flame - or is there another fear as well that I am too inexperience to know about?  I already poured about 3 inches of Peanut Oil into my cast iron dutch oven and was about to fire up the egg . . . so please advise - thanks!

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Columbus, Ohio
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Comments

  • Crispix49Crispix49 Posts: 190
    I fried some shrimp on my mini with using the wok, but I think you could rig a large up.  Per the advice of @micky make sure the oil is 375-400 before putting the food in (used Thermapen to check it) and you should be fine.  Watch it closely...Shrimp don't take long.  Last nugget is do not over bread the shrimp.  That was my only regret about the cook.
    Atlanta suburbs
    Large & Mini owner
    UGA Alum - Go Dawgs!
  • NDGNDG Posts: 971
    Thanks for the tip.  I wonder if I should switch over and use my WOK instead?  I figured my C.I. dutch oven was a better choice because it is more stable and higher walls.  I was going to put the dutch oven right on the factory level grate - but I really have no clue whats best.
    Columbus, Ohio
  • pgprescottpgprescott Posts: 392
    Pics if you survive please. I am really jealous. Ha ha
  • NDGNDG Posts: 971
    Yea my wife thinks I am going to be engulfed in flames somehow because I have had oil ignite on my using the WOK.  

    Just waiting for somebody to call me a p**** then I will fire up the egg.  
    Columbus, Ohio
  • SGHSGH Posts: 10,903
    I deep fry a lot. But that being said I have never done it on the egg. I always use a large outdoor propane burner. But as far as the frying it's simple. You can either batter or dust your shrimp then fry until golden brown. I fry very hot but if you are using the egg to fry you may want to limit your temp to around 400 degrees for safety reasons. Even so the shrimp wont take long at all. About 2-3 minutes if the oil is around 400 degrees. Just a tad longer for the soft shell crab. They fry very fast as well. If you are needing advice on making a batter or a suggestion on a coating I will be happy to provide details on those as well. The main thing when frying is to not over crowd and let the oil get to cool. This will cause food to be greasy and soggy. Short of that it's very simple. Again please remember I have never tried frying on the egg.

    Location- Just "this side" of Biloxi, Ms.

    Status- Slowly going dark and fading into oblivion.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
  • NDGNDG Posts: 971
    @SGH . . . that is very helpful - thank you.  I just fired up the egg, so I will get my oil to 400 in my dutch oven . . then approach this cook this like a respectable, cautious adult.  I might even stop drinking for this cook . . 
    Columbus, Ohio
  • MickeyMickey Posts: 15,324
    NGD please call me. 254.630.8399
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max +++ 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

  • SGHSGH Posts: 10,903
    @NDG
    Good luck. Nothing like good fried seafood. Enjoy!

    Location- Just "this side" of Biloxi, Ms.

    Status- Slowly going dark and fading into oblivion.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
  • NDGNDG Posts: 971
    @mickey . . . thanks for extending your number and the information you shared with me is greatly appreciated!
    Columbus, Ohio
  • SGHSGH Posts: 10,903
    @NDG
    Be sure to post pics. I love seafood my friend. Waiting patiently to see it. :-\"

    Location- Just "this side" of Biloxi, Ms.

    Status- Slowly going dark and fading into oblivion.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
  • DobieDobie Posts: 798
    NDG said:
    Yea my wife thinks I am going to be engulfed in flames somehow because I have had oil ignite on my using the WOK.  

    Just waiting for somebody to call me a p**** then I will fire up the egg.  

    OK puss is it dinner yet? Lol I'm thinking about a Dutch oven for the egg, curios if it can deep fry.
    Jacksonville FL
  • danv23danv23 Posts: 407
    Not sure I get using the egg for this unless you have something else to cook on it??  If it's a "wanted to try it" kinda thing, fry on my friend.

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
  • NDGNDG Posts: 971
    BGE Dutch Oven Fry worked like a charm . . thanks again Mickey for extending your phone number to me!  This forum is pretty damn amazing. @SGH here are some pics my wife took during the cook . . but here camera phone kinda blows.  
    • Got egg to 400-450 and started the fry when oil hit 380-400 w/ thermapen.  Worked in three batches and finished over 1 pound of shrimp.  Finishing salt on top then dipped in homemade cocktail sauce = SOOOO DELICIOUS.  
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    As for the Soft Shell Crab . . the outside/legs/claws were great but core had a thick yellow custard over all the meat.  I cleaned it up and ate around it, but my wife stuck to the legs/claws.  Should I have cleaned this before the fry?  My seafood guy said the crabs were 100% ready for fry and eat.  In closing, you have to be careful but the cast iron dutch oven made it super easy & it was a great lunch outside! 
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    Columbus, Ohio
  • NDGNDG Posts: 971
    @danv23  I dont have any other way to fry outside . . and not a big fan of fry inside because it really can stank up the house
    Columbus, Ohio
  • SGHSGH Posts: 10,903
    Looks like a winner to me my friend. Excellent job!

    Location- Just "this side" of Biloxi, Ms.

    Status- Slowly going dark and fading into oblivion.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
  • danv23danv23 Posts: 407
    @NGD That's a big 10-4.  I'm from IL and we fry everything that walks, crawls, or sits on a shelf (oreos), and I never fry in the house for that reason.  Stinks.

    Nice job!!!!

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
  • PNWFoodiePNWFoodie Posts: 769
    Those soft shells make me nostalgic for the East Coast! Awesome cook!
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
  • stv8rstv8r Posts: 92
    That "custard" is just what we native Marylanders call "the mustard".  It's absolutely safe to eat, and is purely preference on the eaters part.  As long as the face,eyes, and lungs are gone on a soft crab.....it's ready to enjoy :D
  • Dyal_SCDyal_SC Posts: 1,978
    Nice, dude!!!  I had my first fried soft shell crab at Liquid Assets in Ocean City, MD a couple weeks ago.  It was to die for! 
    2014 Co-Wing King
  • cazzycazzy Posts: 6,535
    HELL YEAH!!!   Great cook!   :)
    Just a hack that makes some shitty BBQ...
  • berndcrispberndcrisp Posts: 671
    What is the advantage of deep frying on the egg. It's just hot oil, right?
    Hood Stars, Wrist Crowns and Obsession Dobs!


  • SGHSGH Posts: 10,903
    Brother it looks amazing. I have never tried it on the egg. Just don't have the nerve.

    Location- Just "this side" of Biloxi, Ms.

    Status- Slowly going dark and fading into oblivion.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
  • bettysnephewbettysnephew Posts: 817
    When I was working at the Tour de Trump and Tour duPont years back all of us motopilots always went to a place in Wilmington, DE for soft shell crab sandwiches.  They had a very light batter with a hint of garlic and were served on thick toast with mayo.  YUM!  I can no longer remember the restaurant but I think it may have been an Italian type name.
    Cedar Rapids, Iowa
  • SGHSGH Posts: 10,903
    @bettysnephew
    I agree. There is very little that's any better than a soft shell sandwich. After seeing this I got to make them now!!!

    Location- Just "this side" of Biloxi, Ms.

    Status- Slowly going dark and fading into oblivion.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
  • OmahaOneOmahaOne Posts: 75
    Mmmmm, sure makes me miss living in NC and all that fresh seafood. Thanks for the great pics and the nerve to so the cook itself. 
    XL BGE - Indianapolis, IN
  • HoovHoov Posts: 247
    Wow! How did it go? Would you fry on the large again? I've been too chicken to try this myself, but it looks fun.
    - Proud owner of a Large BGE
    - Norman, OK
  • NPHuskerFLNPHuskerFL Posts: 6,646
    Fried soft shell and shrimp. Oh hellzya! I don't do much frying these days. When I did it was on a propane burner outdoors so no issue of smell. I'm not sure doing it on the egg would add anything extra since it's just frying. But, sure why not.
    LBGE 2012, Mini MAX 2014, SS Table and Stoker
    Die Hard HUSKER and BRONCO FAN
    Middleburg, FL
  • jhl192jhl192 Posts: 695
    I would think that this would be a perfect situation for a lump reducer ring or a smaller amount of lump. Your actual cook does not last long but the lid stays up almost the entire time enabling the fire temp to rise fairly quickly. This is where the danger comes from. Less fuel may prevent a runaway situation. I would not want to see what happens if the oil temp got away. Awesome cook BTW! I can taste those shrimp.
    XL BGE; Medium BGE 
  • MickeyMickey Posts: 15,324
    You knocked them out of the park. Next is fried chicken.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max +++ 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

  • bettysnephewbettysnephew Posts: 817
    A pal of mine with a better memory remembered the restaurant. It was DiNardo's in Wilmington, DE.  There is also one in Philly.  The one in Wilmington is closed according to him, but they had the best soft shell sandwiches I have ever eaten.  Like a lot of crab shacks it was kind of sketchy looking. He had their dipping sauce recipe.

    DiNardo's Crab Dipping Sauce

    1 QT water with pinch of oregano
    6 tsp chili powder
    4 tsp hot sauce
    6 tsp paprika
    10 tsp sugar
    6 tsp Accent (spice)
    16 oz cider vinegar
    5 oz beer


    Cedar Rapids, Iowa
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