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Tiger Shrimp, Snow Crab, Hush Puppies and Greens. In the style of Dixie.

SGH
SGH Posts: 28,988
edited January 2016 in EggHead Forum
Nothing big nor special today. Just a few southern delights that I really enjoy. 

4 pounds of fresh Tigers. 

4 hour soak in 4 cups of milk and 4 eggs. 

Getting ready for the hot oil. 


450 degree peanut oil for 45 seconds. 

Greens with 2 pounds of bacon and accompanying grease.  

A little crab, simply for good measure. 

Hush puppies just because. 

Done and ready to eat. And in the style of Dixie no doubt. 


Some frying tips for Dixie style. 
1. Use good clean peanut oil. LouAnn is a great one. 
2. Fry hot. 425 or higher. Preferably higer if you can. 
3. At a minimum, use flour/cornmeal mix or commercial fish fry. Not just flour. 
4. At 450 degrees, shrimp take only 90 seconds if temp is maintained. Cooking any longer is simply over cooking and unnecessary. Hush puppies take only 45 seconds (depending on size) to cook at 450 degrees. 
5. If you can't reach 450 degrees, adjust your time to compensate. 
6. For clarity, more seafood is ruined by over cooking than all other reasons combined. 

I hope that y'all enjoy this simple, Dixie style, Friday evening meal my friends 

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

Status- Standing by.

The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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Comments

  • nolaegghead
    nolaegghead Posts: 42,109
    Looks good Scottie! 

    Tiger shrimp aren't from Dixie though!  Well, they've been invading, but they're Asian shrimp.
    ______________________________________________
    I love lamp..
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  • johnmitchell
    johnmitchell Posts: 7,360
    That is some awesome grub.. Fantastic..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • SGH
    SGH Posts: 28,988
    nolaegghead said:
    Looks good Scottie! 

    Tiger shrimp aren't from Dixie though!  Well, they've been invading, but they're Asian shrimp.
    Thanks man. The Tigers are cooked in the style of Dixie. Their origin withstanding my friend. 

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

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Mattman3969
    Mattman3969 Posts: 10,458
    Can you send some of that to KY?

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Dredger
    Dredger Posts: 1,468
    That is, indeed, a worthy Friday night dinner. Does anybody know of a good source for fresh seafood for the Upstate SC area? Drooling here.
    Large BGE
    Greenville, SC
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    How do you make your hushpuppies?

    Little Rock, AR

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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    edited January 2016
    that looks incredible! Man, I can't wait to get my trailer so I can play with my RV works fryer. Fried shrimp and catfish will become a weekly affair 
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • nolaegghead
    nolaegghead Posts: 42,109
    @Thatgrimguy - Let me know...I'll be right over!
    ______________________________________________
    I love lamp..
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  • SGH
    SGH Posts: 28,988
    nolaegghead said:
    @Thatgrimguy - Let me know...I'll be right over!
    Typical hippy ;)

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

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • bluebird66
    bluebird66 Posts: 2,946
    OH my, that looks so good!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • SGH
    SGH Posts: 28,988
    edited January 2016
    Biggreenpharmacist said:
    How do you make your hushpuppies?
    Follow this recipe except omit the sugar for southern or Dixie style. And I fry much hotter than the recipe calls for. Short of this, this is how I do them for basic hush puppies. Sometimes I add cheese and jalepenos, but I still use the basic mix.  

    http://allrecipes.com/recipe/222243/buttermilk-hush-puppies/

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

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • leemschu
    leemschu Posts: 615
    Will you adopt me? I mean yes I am 24 but what does that matter. In return I will eat everything you cook. ;)
    Dyersburg, TN
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  • nolaegghead
    nolaegghead Posts: 42,109
    You know, brother, that I am a proponent of using buttermilk whenever milk is called for.  Love the stuff.  I can drink it like bourbon.
    ______________________________________________
    I love lamp..
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  • SGH
    SGH Posts: 28,988
    nolaegghead said:
    You know, brother, that I am a proponent of using buttermilk whenever milk is called for.  Love the stuff.  I can drink it like bourbon.
    I like it in food products myself. However I didn't have any on hand so whole it was. For hush puppies I really can't tell any differnce in the two. 

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

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,988
    Dredger said:
    Does anybody know of a good source for fresh seafood for the Upstate SC area? 
    Sister if you don't find anything local, I can hook you up with some top shelf shippers. Of course the price is a little higher due to the shipping costs, however the seafood is fresh and of superb quality. During shrimp season, I can get you all the shrimp that you want for $2.00 a pound or a little less just depending on the price of fuel at the time. Still shipping cost would have to factor in. But still a heck of a deal. 

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

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • saluki2007
    saluki2007 Posts: 6,354
    Looks great brother. Your comment on over cooking is spot on. 
    Large and Small BGE
    Central, IL

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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    edited January 2016
    Scotty. You know I have a friend who has a shrimp boat?  When the season starts again we should get together with some live shrimp and you can teach me how to properly fry!
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • SGH
    SGH Posts: 28,988
    Thatgrimguy said:
    Scotty. You know I have a friend who has a shrimp boat?  When the season starts again we should get together with some live shrimp and you can teach me how to properly fry!
    I have a buddy named Paul Noel that owns one as well. He is who I usually get my shrimp and mullet from. I will be more than glad to help you learn to deep fry. It's actually much easier than it looks. Just like grilling and smoking, it's a simple matter of time at temp. Nothing to it my friend. Hey if you are free, we can get together Sunday and fry up some mullet and chicken feet that I have if you like. 

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

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    SGH said:
    Thatgrimguy said:
    Scotty. You know I have a friend who has a shrimp boat?  When the season starts again we should get together with some live shrimp and you can teach me how to properly fry!
    I have a buddy named Paul Noel that owns one as well. He is who I usually get my shrimp and mullet from. I will be more than glad to help you learn to deep fry. It's actually much easier than it looks. Just like grilling and smoking, it's a simple matter of time at temp. Nothing to it my friend. Hey if you are free, we can get together Sunday and fry up some mullet and chicken feet that I have if you like. 
    That sounds great. My wife is gone, baby is going to be at Mimi's house and I'm a free man sunday.  I'd love to. 
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • SGH
    SGH Posts: 28,988
    edited January 2016
    Thatgrimguy said:
    That sounds great. My wife is gone, baby is going to be at Mimi's house and I'm a free man sunday.  I'd love to. 
    Awesome. I will take a few packs of mullet out of the freezer and throw them in the fridge. I guess I should ask though, do you like ground mullet?

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

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    I have only ever had mullet done in fried bites.  But I like everything you cook besides the pickles my friend!
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • nolaegghead
    nolaegghead Posts: 42,109
    Ground mullet is my favorite!
    ______________________________________________
    I love lamp..
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  • SGH
    SGH Posts: 28,988
    nolaegghead said:
    Ground mullet is my favorite!
    It's way up there on my list as well. Here is one of my favorite ways in the world to prep them. If you have never tried it, give it a shot sometime. 
    Make a batter out of 1/2 cup of milk, a half cup of yellow mustard, yeah that's right, yellow mustard, and 1 egg. Dip the mullet in the mix and then dredge in FF. The mustard does something to the mullet that should be illegal. It is spectacular to say the least my friend. 

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

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Dredger
    Dredger Posts: 1,468
    Sister if you don't find anything local, I can hook you up with some top shelf shippers.

    PM me, my friend. I am interested in fresh raised, not farmed seafood.


    Large BGE
    Greenville, SC
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  • YukonRon
    YukonRon Posts: 17,261
    As always beautiful cook and presentation! I have learned something new yet again, and thank you for sharing.

    MBW Is a crab meat aristocrat, her brother, is a tugboat captain in NOLA and a chef. When he comes up to visit, he picks up the seafood from the docks, right off the boats, throws it in his coolers that fills up his pickup, and 10 hours later we got the feast cooking.
    We do a major shrimp boil up here, and the crowd at the feast has grown every year. He handles swimmers, and I handle the hooves. Something for everyone.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • LetsEat
    LetsEat Posts: 462
    You' re killing me with envy. This post sent me shopping for shellfish. My only option was "fresh frozen" from Indonesia.  NOT an option in my household -- USA sourced only. Secondly, I'm sick of winter. Tomorrow -6 /-26 windchill :|  Please keep posting...spring is too far away.
    IL 
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    nolaegghead said:
    Ground mullet is my favorite!
    You know... In my whiskey haze last night I took this to mean literally ground mullet like ground beef....   Ground mullet as in Biloxi bacon or the fish species is delicious @sgh!  
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • Tinyfish
    Tinyfish Posts: 1,755
    Thanks for the tips and that delicious food porn pictures.
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  • slovelad
    slovelad Posts: 1,742
    Yall ever ate the fried mullet tail? Taste like potatoe chips. Try it out. Most people just throw out or cut off the tail, but they are missing out
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  • SGH
    SGH Posts: 28,988
    Thatgrimguy said:
    nolaegghead said:
    Ground mullet is my favorite!
    You know... In my whiskey haze last night I took this to mean literally ground mullet like ground beef....   
    I fully understand brother Grim. Whiskey impairs both our thoughts and judgements. When drinking whiskey, it ends up with me being naked 99% of the time. No matter where I'm at or who is around.  It's almost a given. So I fully understand my friend.

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

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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