Fried Shrimp

Ingredients

• 1.5 pounds large shrimp – peeled and deveined, tails on
• 1 cup buttermilk
• 1 large egg – lightly beaten
• 2 tsp hot sauce
• 1 cup all-purpose flour
• 1 cup fine yellow cornmeal
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 0.5 tsp cayenne pepper
• 48 ounces vegetable oil
• lemon wedges – for serving
• cocktail sauce – for serving

Instructions

1. Set a wire rack over a rimmed baking sheet. Pat the shrimp dry.
2. In a medium bowl, whisk buttermilk, the egg, and hot sauce until smooth.
3. In a shallow dish, whisk together flour, cornmeal, kosher salt, black pepper, paprika, garlic powder, and cayenne.
4. Heat vegetable oil in a Dutch oven to 350°F, using enough to reach about 2 inches up the sides.
5. Add them to the buttermilk mixture and toss to coat; let stand 10–15 minutes while the oil heats.
6. Working in batches, lift pieces from the wet mixture, let excess drip, then dredge in the dry mixture to coat, pressing so it adheres; shake off excess.
7. Fry in batches until the crust is deeply golden and the centers are opaque and just firm, 1.5–2.5 minutes per batch, turning once; transfer to the rack to drain.
8. Serve hot with lemon wedges and cocktail sauce.