Ingredients
- 1 1/2 cups milk
- 1 cup hot sauce, or more!
- 2 cups all-purpose flour
- 1/4 cup cornmeal
- 1 tablespoon baking powder
- 2 tablespoons ground black pepper
- 1 tablespoons salt
- 2 lbs medium shrimp, peeled and deveined
- vegetable oil for frying
Preparation
Step 1
-Preheat oil to 350 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.
Note:
You may substitute buttermilk or use 1 tablespoon of lemon juice or white vinegar to milk to make homemade buttermilk.
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.