Good Home Cookbook
by Richard J. Perry
½ tsp. salt
24 large shrimp, peeled and deveined
Oil for frying
½ cup half-and-half or milk
1 large egg
½ cup all-purpose flour
½ cup yellow
1 tsp. salt
¼ tsp. black pepper
Season the shrimp with ½ teaspoon salt and set aside.
Begin heating 1 inch of oil in a large
heavy skillet or pot to 350 degrees. Preheat oven to 200 degrees.
Beat the milk and egg together in a
shallow bowl. In a second shallow bowl, stir together the flour,
cornmeal, salt and pepper.
One at a time, dip each shrimp into the
milk mixture, then dip into the flour mixture until well coated.
Carefully slide a few shrimp into the
oil and fry until golden brown, about 1 minute. Remove with a slotted
spoon and place in the oven in a single layer on a baking sheet lined
with paper towels. Continue frying the remaining shrimp. Serve hot with
cocktail sauce or tartar sauce and lemon wedges.
Makes 4 servings.
The Good Home Cookbook
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