![](\"http:\/\/isticharati.ma\/wp-content\/uploads\/2022\/11\/312178325_1939086682928297_3619923069733053443_n-1.jpg\")
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2 lbs Shrimp , peeled and deveined, tails on (medium, Large, or Jumbo)<\/p>\n
vegetable oil for frying , about 6 cups. Canola, Vegetable, or peanut oils work best.<\/p>\n<\/div>\n
1\/2 cup milk You may also substitute buttermilk, nut milk, water or coconut for dairy free<\/p>\n
1\/4\u00a0cup\u00a0hot sauce\u00a0, your favorite brand<\/p>\n<\/div>\n
2\u00a0cups\u00a0all-purpose flour\u00a0, for GF, use GF AP flour, like Bob’s Redmill.<\/p>\n
1\/4\u00a0cup\u00a0cornmeal\u00a0for GF, use GF cornmeal flour, like Bob’s Redmill.<\/p>\n
2 teaspoons baking powder for GF, use GF baking powder. Read label<\/p>\n
1\u00a0tablespoon\u00a0ground black pepper<\/p>\n
1\u00a0tablespoon\u00a0salt<\/p>\n<\/div>\n
Tartar Sauce<\/p>\n
Seafood Cocktail Sauce<\/p>\n
Marie Rose \/ Fry Sauce<\/p>\n
Big Mac Sauce<\/p>\n<\/div>\n
1\u00a0Lemon\u00a0, cut into wedges<\/p>\n
parsley\u00a0chopped as a garnish<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Ingredients: 2 lbs Shrimp , peeled and deveined, tails on (medium, Large, or Jumbo) vegetable oil for frying , about 6 cups. Canola, Vegetable, or peanut oils work best. For the Wet Dredge 1\/2 cup milk You may also substitute buttermilk, nut milk, water or coconut for dairy free 1\/4\u00a0cup\u00a0hot sauce\u00a0, your favorite brand For […]<\/p>\n","protected":false},"author":2,"featured_media":2637,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[8,10],"tags":[],"class_list":["post-2579","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-soul-food"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t<\/p>\nDirections:<\/h2>\n
Preheat oil to between 350 degrees F and 375 degrees F.<\/div>\nLine a bowl or tray with paper towels and set aside.<\/div>\nIn a shallow baking dish, whisk together milk (or buttermilk) and hot sauce. In a separate shallow dish, whisk together the flour, cornmeal, baking powder, black pepper, and salt.<\/div>\nDredge the shrimp in the dry mixture first, then into the wet mixture, and finally into the dry mixture again. Shake off any excess flour between each dredging.<\/div>\nDeep-fry in small batches being careful not overload the fryer (which drops the oil temperature resulting in oily food). Fry for about 2 minutes or until lightly golden brown.<\/div>\nRemove from oil with a slotted spoon and drain on the paper towel lined baking tray. Serve warm.<\/div>\nStore any leftovers in the refrigerator for up to 5 days. Reheat in the oven at 350 degrees F for 5-10 minutes to re-crisp outer coating.<\/div>\n<\/div>\n<\/div>\nEnjoy !!<\/div>\n","protected":false},"excerpt":{"rendered":"