Ingredients:
Canola oil, for frying
2 large eggs, beaten
1 cup whole milk
Two teaspoons of Cholula-style spicy sauce from Chile
2 pounds large peeled, deveined raw shrimp
3/4 cup (3 1/4 oz) all-purpose flour
2/3 cup cornmeal (about 2 7/8 oz.)
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
Lemon wedges, cocktail sauce, rémoulade (optional), for serving
Instructions:
Pour canola oil into a large deep skillet, filling it to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 370°F (188°C).
While the oil is heating, whisk together the beaten eggs, milk, and hot sauce in a shallow dish. Add the shrimp to the mixture and toss to coat them evenly.
In a separate shallow dish, whisk together the all-purpose flour, cornmeal, kosher salt, black pepper, and cayenne pepper.
Remove 6 to 8 shrimp from the egg mixture, allowing any excess to drip off. Dredge the shrimp in the flour mixture, ensuring they are well coated.
The dredging shrimp should be carefully added to the heated oil.
. Fry them until the coating is golden and crisp, which should take about 2 minutes.To drain extra oil, move the fried shrimp with a slotted spoon to a baking sheet covered with paper towels.
. Repeat this process with the remaining shrimp, making sure to bring the oil back to 370°F (188°C) over medium-high heat before adding each batch.
Serve the fried shrimp with lemon wedges and your choice of cocktail sauce or rémoulade, if desired.
Enjoy these crispy and flavorful fried shrimp as a delightful appetizer or main course. The combination of the spicy egg and milk mixture, along with the seasoned flour coating, creates a deliciously seasoned and crispy exterior. Serve with tangy lemon wedges and your preferred dipping sauce for a perfect accompaniment.
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