Bona Fide Fried Shrimp

 

                This is a double-dip version, using both cornmeal and flour for a wonderful, crunchy coating.

Serves 4 to 6 

• 2 pounds medium or large shrimp, peeled, deveined, with tails
• 1½ cups medium-grind cornmeal, preferably stone-ground
• 1½ cups all-purpose flour
• 1 tablespoon paprika
• 1 tablespoon fresh-ground black pepper
• 1½ teaspoons white pepper
• 1½ cups buttermilk
• 2 to 3 galic cloves, minced
• Several splashes of Tabasco or other hot pepper sauce
• Oil for deep frying, canola or corn
• Seafood Cocktail Sauce, click here for recipe

1. Butterfly the shrimp, slicing down the curved lower side and pressing the shrimp open.
2. In one small paper sack, place the corn meal ; in another, the flour, paprika, and black and white pepper, shaking to combine everything.
3. Measure the buttermilk into a small bowl, and add the garlic and Tabasco to it.
4. Pour the oil in a heavy saucepan, filling the pan to a level of at least 4 inches, but no more than half full (to avoid the possibility of overflows during cooking) ; heat the oil to 350F (180C) (Use only fresh oil).
5. Plan to cook the shrimp in batches, coating only as many as will go into the pan at a time.
6. Drop the shrimp in the bag of seasoned flour, shaking well to coat them thoroughly ; then remove the shrimp, shaking off any excess flour, dip them in the buttermilk, and shake them in the bag of cornmeal.
7. Remove the shrimp, shaking off the excess cornmeal, and fry them 2 minutes, until they are golden brown ; drain them.
8. Repeat with the remaining shrimp.
9. Serve the shrimp immediately with the seafood cocktail sauce.

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