Fried Shrimp
excerpted from The Good Home Cookbook
edited by Richard J. Perry
| Ingredients:
1 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 cornmeal 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. |
Fish & Seafood
The Good Home Cookbook