| 1 c. Milk | 2 c. Self-rising Flour |
| 1 c. Buttermilk | 1/4 c. Self-rising Cornmeal |
| 1 c. Hot Sauce | 2lbs. medium Shrimp, peeled and deveined with tails left on |
Preheat peanut oil to 375 degrees. Line a baking tray with paper towels and set aside. In a shallow baking dish, whisk together milk, buttermilk and hot sauce. In a seperate shallow baking dish, whisk together flour, cornmeal, salt and pepper.
Make sure shrimp is dry and dredge in the dry mixture first, then wet mixture, and dry again. Shake off excess between each dredging. Deep fry in batches, but don’t overflow the fryer. Fry for 2 minutes, or until golden brown. Remove excess oil with paper towels.
Paula Dean Recipe
