Yield: 2-4 servings
- 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 Service:
- Flaky sea salt
- Fresh ground pepper
- Lime wedges
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.
While the batter is resting, mix together the ingredients for the gochujang mayo. Taste and adjust seasoning with salt, pepper, and lime juice.
Heat oil in a large pot over medium high heat. When temperature reaches 350 F, 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.
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.
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