Crispy Cornmeal Pan Fried Shrimp
- 1 cup milk
- 2 large eggs
- 1 tsp. hot sauce
- 2 lbs. large fresh shrimp, peeled and deveined tails left on
- 1 1/2 cups self rising cornmeal mix
- 1/4 cup cornstarch
- 1 tbsp. old bay seasoning
In a medium bowl, whisk milk, eggs, and hot sauce until smooth. Add shrimp; cover and chill 3o minutes
In a shallow dish, combine cornmeal mix, cornstarch, and old bay.
Remove shrimp from milk mixture, letting excess drip off. Dredge in cornmeal mixture, shaking off excess.
In a large skillet, pour oil to a depth of 1/4 inch; heat to 360. Add shrimp in batches and cook for 2 to 3 minutes per side or until golden brown. Drain on paper towels.
Quick Tartar Sauce
1 cup mayonnaise
2 tbsp. dill pickle relish
1 tbsp. drained and chopped capers
1 tbsp. finely chopped green onion
2 tsp. coarse grain mustard
1/2 tsp. hot sauce
In a small bowl, combine all ingredients, stirring until combined.