Ingredients

The following ingredients have 4 Servings
  • 2 dozen shrimp (large, or extra-large, peeled and deveined)
  • ½ tsp Kosher salt (plus another 1 & 1/2 tbsp)
  • ½ tsp freshly ground black pepper (plus 1 tbsp )
  • 2 cups all-purpose flour
  • 2 tsp cayenne pepper
  • Oil (for frying) (I typically use vegetable, for frying)
  • 1 cup buttermilk (well-shaken)
  • 2 tsp whole-grain mustard
  • Homemade cocktail sauce

Instruction

  • 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 1 & 1/2 tablespoons of salt, 1 tablespoon of pepper, and the cayenne.
  • Heat the oil, in a heavy-duty skillet (about 3 - 4 inches deep, or your deep-fryer to 350F) - if you don't have a thermometer, test by tossing a pinch of flour onto the hot oil...if it sinks and doesn't sizzle, it's not ready. If it browns too quickly, it's too hot. You can also try a small piece of bread, using the same guide).
  • Mix the buttermilk and mustard in a bowl, and then pour 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 hot oil and fry until golden brown and crisp, about 4 minutes; drain on paper towels.
  • (Be sure not to overcrowd the fryer with too many shrimp, this lowers the temp of the oil, and the shrimp won't crisp up as nicely as they should).
  • Serve with homemade cocktail sauce