Beer Battered Fried Shishito Peppers with Gochujang Mayo
Recipe from Our Place
2-4
What You'll Need
Ingredients
- 1 pound Shishito Peppers
- 1.5 quarts peanut oil
Batter
- 3/4 cup cake flour
- 1/2 cup corn starch
- 2 tablespoons rice flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 10 ounces lager beer, cold
Gochujang Mayo
- 3/4 cup mayonnaise
- 1/4 cup gochujang past
- Juice from half a lime
- 1-2 teaspoons worcestershire sauce
- Salt and pepper to taste
- 1 tablespoons chopped chives for garnish
For Serving
- Flaky sea salt
- Fresh ground pepper
- Lime wedges
Directions
Step 1
In a medium bowl, whisk together all dry ingredients for the batter. Slowly pour in beer, whisking until smooth and then let rest in the refrigerator for 10-20 minutes. Batter should be thick enough to coat a pepper but not too heavily.
Step 2
While the batter is resting, mix together the ingredients for the gochujang mayo. Taste and adjust seasoning with salt, pepper, and lime juice.
Step 3
Heat oil in a large pot over medium high heat. When temperature reaches 350ºF, hold the stems of a few peppers and dredge them through the batter. Carefully lay peppers in hot oil. Fry until golden brown. Repeat with remaining peppers.
Step 4
Season fried peppers with flaky sea salt and freshly ground black pepper. Serve with lime wedges and gochujang mayo.
Pro Tips
- Never “plop” in hot oil. The oil will splash and burn you. Carefully lay food into the oil.
- Shishito peppers are mild for the most part. Watch out though, every so often there is a real hot one. It can make for a fun game at the table.
