Ingredients
The following ingredients have 4 Servings
- 1 ½ pound (679.5 g) large shrimp (, peeled and deveined)
- ¾ cup (93.8 g) flour
- ¼ cup (30.5 g) cornmeal
- 2 teaspoons (6 g) garlic powder
- 2 teaspoons (6 g) onion powder
- ½-1 teaspoons (1-2 g) cayenne pepper
- 1 teaspoon (2 g) white or black pepper
- ¾ -1 teaspoon (3.7 - 5 g) salt
- ¾ cup (183.7 g)buttermilk
- 1 large egg
- 3-4 Hoagie or French rolls
- 2 garlic clove crushed
- 2-3 tablespoons (28-42 g) butter
- 2 cups sliced cabbage or shredded lettuce
- 2 medium tomatoes sliced
- ½ lemon
- 1 cup (232 g) mayonnaise
- 1 ½ teaspoon (7.5 g) minced garlic
- 1-2 teaspoons (5-10 g) Dijon mustard
- 1 teaspoon (5 g) hot sauce (, adjust to taste)
- 2 tablespoons relish
- 1 green onion finely chopped
- 1 teaspoon (5 g) Worcestershire sauce
- ½ teaspoon (2 g) creole seasoning (, optional)
- salt and pepper (, to taste)
Instruction
- Preheat a deep-fryer to 375 degrees F or In a large, sauce pan pour vegetable oil - half way .
- In a large bowl mix together, cornmeal, flour, garlic & onion powder, cayenne, salt, and pepper.
- Mix buttermilk and eggs . Set aside
- Dip shrimp in buttermilk mixture and lightly deep into the flour mixture.
- Then fry the shrimp in the fryer or saucepan a few at at a time. Fry until slightly brown and crispy, about 3 to 4 minutes or more depending on the size. These big chunks took about 6 minutes per side.
- Remove from the fryer with a slotted spoon and place on a dish with a paper towel to ensure crispness. Repeat with the remaining shrimp.
