Ingredients :
1 1/2 cups milk [See Note 1]
1 cup hot sauce , like Texas Pete
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 , about 48 ounces
Instructions :
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.
Notes :
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.
