Sister #3 Isla Mujeres (Part 4-Fresh Seafood)

April8

“Many of our meals on Isla are fresh fish. The Gulf of Mexico side of the island is lined with tiny fishing boats and the daily catch is available at a variety of “Cocktelerias” that line the waterfront. Fish being so abundant means that the fresh is super fresh and really cheap.

Almond Crusted Fish at Cockteleria Justica Social

Coconut Shrimp

Ingredients

4 cups sweetened shredded coconut (10 oz)

1 cup flour 3/4 cup beer

3/4 tsp baking soda 1/2 tsp salt

1 large egg 6 cups vegetable oil

1 1/2 lbs of shrimp (I like to use the largest I can find)

Coconut shrimp at Miramar

Method

Rinse shrimp under cold running water, blot dry with paper towel. I like to ensure that the slit down the back of the shrimp is nice and deep to add to the butterfly for this dish. Pour some coconut into a pie plate. Whisk together flour, beer, baking soda, salt and egg and mix until smooth. Heat oil in a deep heavy pot until it register 350ºF. While oil is heating, hold each shrimp by the tail and dip into batter, letting the excess drip off. Dredge in coconut, I like to press the shrimp cut side down into the coconut to increase the butterfly. Transfer to a plate and repeat for each shrimp. You will need to discard your coconut as it becomes clumped with excess egg and start with fresh coconut. I always seem to need more coconut than I expected to use. Place batches of the shrimp into the hot oil and fry until golden. Remove from oil with a slotted spoon and place on paper towel to remove excess oil.

Serves more than you can possibly eat but if you’re going to the trouble to make them why not make lots.”

Kath’s quote: “Do not overcook this dish. Most seafoods…should be simply threatened with heat and then celebrated with joy.” –Jeff Smith (The Frugal Gourmet)

yannarthusbertrand