How to Fry Shrimp With Potato Starch

by Tremaine Jackson
Combine potato starch with flour and club soda for a deep-fry batter.

Combine potato starch with flour and club soda for a deep-fry batter.

Frying shrimp with potato starch is a way to consistently produce at home the kind of deep fat fried crispiness you enjoy in restaurants. Long employed by the Japanese in traditional tempura recipes, coating seafood in a layer of starch and then frying it in oil locks in flavor, seals in moisture and turns the outer surface into a dense caramelized matrix. What's better, dredging and frying takes minutes and requires ingredients you probably already have on hand.

Fill a deep-fryer, wok or heavy-bottomed pot with oil with a high smoke point, like peanut. Turn the fire to medium-low and slowly bring the oil up to 380 degrees Fahrenheit -- anything beyond this will fry the batter and breadcrumbs too quickly. Check the temperature with a deep-fry or candy thermometer.

Mix all the dry ingredients save the Panko breadcrumbs together in a bowl.

Add the club soda to the dry ingredients. Let the batter stand for little while. Add any desired herbs and spices to the batter.

Mix the shrimp into the batter until they are completely covered.

Dredge the battered shrimp through the Panko breadcrumbs.

Fry the shrimp in the oil until they are golden brown. Transfer them to a cookie sheet lined with a rack. Salt them lightly. Keep them in a low-heat oven until you are ready to enjoy.

Items you will need

  • Deep-fry or candy thermometer
  • Deep-frying oil
  • Flour
  • Club soda
  • Panko breadcrumbs
  • Cookie sheet lined with a baking rack


  • Use peanut oil for frying -- it has a higher smoking temperature than olive oil and gives awesome flavor.

About the Author

Born in New York City, Tremaine Jackson has been in theater, dance and music since age 12, when he appeared in Liz Swados' "Swing" at the Brooklyn Academy of Music. He is also an award winning children's recording artist. He writes fiction and poetry in his spare time.

Photo Credits

  • Jupiterimages/ Images