2 lbs Shrimp , peeled and deveined, tails on (medium, Large, or Jumbo)
vegetable oil for frying , about 6 cups. Canola, Vegetable, or peanut oils work best.
For the Wet Dredge
1/2 cup milk You may also substitute buttermilk, nut milk, water or coconut for dairy free
1/4 cup hot sauce , your favorite brand
For the Dry Dredge
2 cups all-purpose flour , for GF, use GF AP flour, like Bob’s Redmill.
1/4 cup cornmeal for GF, use GF cornmeal flour, like Bob’s Redmill.
2 teaspoons baking powder for GF, use GF baking powder. Read label
1 tablespoon ground black pepper
1 tablespoon salt
Optional Dipping Sauces
Seafood Cocktail Sauce
Marie Rose / Fry Sauce
Big Mac Sauce
1 Lemon , cut into wedges
parsley chopped as a garnish
Preheat oil to between 350 degrees F and 375 degrees F.
Line a bowl or tray with paper towels and set aside.
In a shallow baking dish, whisk together milk (or buttermilk) and hot sauce. In a separate shallow dish, whisk together the flour, cornmeal, baking powder, black pepper, and salt.
Dredge the shrimp in the dry mixture first, then into the wet mixture, and finally into the dry mixture again. Shake off any excess flour between each dredging.
Deep-fry in small batches being careful not overload the fryer (which drops the oil temperature resulting in oily food). Fry for about 2 minutes or until lightly golden brown.
Remove from oil with a slotted spoon and drain on the paper towel lined baking tray. Serve warm.
Store any leftovers in the refrigerator for up to 5 days. Reheat in the oven at 350 degrees F for 5-10 minutes to re-crisp outer coating.
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