from Donald Link's Real Cajun
2 dozen large shrimp, peeled1/2 teaspoon plus 1 1/2 tablespoons salt (I thought this was too salty so will cut back to 1 Tbsp next time)1/4 teaspoon plus 1 tablespoon ground black pepper2 cups all-purpose flour2 teaspoons cayenne pepperPeanut oil, for frying1 cup well-shaken buttermilk2 teaspoons Creole (or whole-grain) mustard
Place the shrimp in a medium bowl and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
In a separate bowl, whisk together the flour with the remaining salt, pepper, and the cayenne.
Heat 3-4 inches of oil in a large pot until very hot, about 350 degrees F.
Pour the buttermilk (and mustard, if using) over the seasoned shrimp and combine. Working in batches, use a slotted spoon to remove the shrimp from the buttermilk and transfer to the seasoned flour. Using a separate dry spoon or your fingers, toss to evenly coat. Carefully slip the battered shrimp into the fryer and fry until golden brown and crisp, about 5 minutes; drain on paper towels. (Don’t overcrowd the fryer with too many shrimp, as this will lower the temperature of the oil and the shrimp won’t crisp up as quickly or nicely as they should.)
Southern-Fried Shrimp
2 dozen large shrimp, peeled1/2 teaspoon plus 1 1/2 tablespoons salt (I thought this was too salty so will cut back to 1 Tbsp next time)1/4 teaspoon plus 1 tablespoon ground black pepper2 cups all-purpose flour2 teaspoons cayenne pepperPeanut oil, for frying1 cup well-shaken buttermilk2 teaspoons Creole (or whole-grain) mustard
Place the shrimp in a medium bowl and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
In a separate bowl, whisk together the flour with the remaining salt, pepper, and the cayenne.
Heat 3-4 inches of oil in a large pot until very hot, about 350 degrees F.
Pour the buttermilk (and mustard, if using) over the seasoned shrimp and combine. Working in batches, use a slotted spoon to remove the shrimp from the buttermilk and transfer to the seasoned flour. Using a separate dry spoon or your fingers, toss to evenly coat. Carefully slip the battered shrimp into the fryer and fry until golden brown and crisp, about 5 minutes; drain on paper towels. (Don’t overcrowd the fryer with too many shrimp, as this will lower the temperature of the oil and the shrimp won’t crisp up as quickly or nicely as they should.)
