Crispy Fried Monkfish Fin

Lightly dusted with potato starch. Served on mint leaf, garnished with lime and sliced green onion.

Late Night Snack: Spicy Crispy Fried Shrimp

Potato starch helps make for a crispy finish.

I put this snack together during commercial breaks while watching TV. Shrimps were frozen so I ran them in water to thaw quickly (about ten minutes), quickly cleaned them but left shell on and returned
them to fridge for them to dry out a bit while heating up fryer.

I tossed them in a large bowl with a couple tablespoons of potato starch (you could use rice flour or corn starch too), pinches of ground cumin, chili powder, turmeric, salt making sure surface if well coated. Let them dry for a couple minutes until oil is hot at 320º.

Fry them for two minutes then pull to let oil drain and rest then raise temperature of oil up to 370º. Drop them in again until they are golden brown and crispy. This should only take about another two minutes. Remove and salt immediately while still hot.

I didn't make a dipping sauce but ketchup and sriracha with a touch of vinegar is a good option.