Buttermilk Fried Shrimp

Ingredients

• 2 lb large shrimp, peeled and deveined with tails on
• 1 1/2 cups buttermilk
• 1 tbsp hot sauce
• 1 1/2 cups all-purpose flour
• 3/4 cup fine yellow cornmeal
• 1 tbsp Old Bay seasoning
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 2 qt peanut oil for frying
• 1 lemon, cut into wedges
• 1 cup remoulade or tartar sauce

Before you cook

• Peel and devein the shrimp, leaving the tails attached.
• Cut a shallow slit down the back of each shrimp so it opens slightly as it fries.
• Whisk the buttermilk and hot sauce together in a bowl and add the shrimp.
• Refrigerate the shrimp in the buttermilk for 20 minutes.
• Whisk the flour, cornmeal, Old Bay, garlic powder, salt, black pepper, and cayenne together in a shallow dish.

Steps

1. Pour the oil into a deep heavy pot to a depth of 3 inches and heat it to 360°F.
2. Set a wire rack over a sheet pan next to the stove.
3. Lift about eight shrimp out of the buttermilk and let the excess drip away.
4. Press each shrimp into the seasoned flour, coating it heavily, and set it on a plate.
5. Lower the coated shrimp into the oil one at a time so they do not stick together.
6. Fry for 2 to 3 minutes, until the crust is golden and the shrimp float.
7. Lift the shrimp onto the wire rack and season them with a pinch of salt.
8. Let the oil return to 360°F before the next batch.
9. Repeat with the remaining shrimp in three more batches.
10. Serve immediately with lemon wedges and remoulade.