Ingredients: |
Ingredients: 2 large eggs
1/2 cup buttermilk
1/2 cup all-purpose flour
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon kosher salt
1 1/2 pounds U21-25 shrimp, peeled and deveined, tails on
1 quart peanut or vegetable oil
1 1/2 cups panko breadcrumbs
1/2 cup fine ground yellow cornmeal
1 teaspoon granulated garlic
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
Lemon wedges
AtomiCocktail Sauce:
1 cup ketchup
2 tablespoons prepared horseradish
1 1/2 tablespoons very coarsely cracked toasted black pepper (like…hit with a mallet twice)
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
2 dashes fish sauce
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Directions: |
Directions:In a large bowl whisk together the eggs, buttermilk, flour, pepper and 1 teaspoon salt. Add the shrimp and let it chill out in the fridge for at most 30 minutes.
Preheat the oven to 200 degrees F. Heat the oil to 350 degrees F in a deep-fryer or Dutch oven. Fit a sheet pan with a rack.
In a wide shallow bowl or baking dish, whisk together the breadcrumbs, cornmeal, garlic, paprika, cayenne and remaining 1/2 teaspoon salt.
Working in batches, use tongs to transfer the shrimp from the buttermilk mixture to the breading mixture. Make sure the shrimp is completely coated. Holding the shrimp by the tails, gently drop into the oil, one at a time. Fry in batches until golden brown, about 2 minutes per batch, allowing the oil to return to 350 degrees F between batches. Transfer the shrimp to the prepared sheet pan. Keep the shrimp warm in the oven.
Serve with the AtomiCocktail Sauce and lemon wedges.
AtomiCocktail Sauce:
Mix the ketchup, horseradish, pepper, lemon juice, Worcestershire sauce and fish sauce in a bowl. Chill for at least 1 hour before serving. |
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