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FRIED

Cornmeal Fried Shrimp

Serves 4 · 35 minutes

Why this recipe works

A thin cornmeal coat fries faster than a thick batter, so the shrimp reach a safe doneness before the crust turns bitter. Patting them dry is what makes the meal stick.

Substitutions

The same coat works on oysters or scallops from the market. Ask about availability. Oysters are done when the edges curl.

Ingredients

• 1 1/2 pounds Gulf shrimp, peeled and deveined, tails left on if you like
• 1/2 cup cornmeal
• 1/4 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne
• 1 large egg
• 2 tablespoons milk
• Neutral oil, for a half-inch depth in the skillet
• Lemon wedges

Steps

1. Pat the shrimp very dry. Stir the cornmeal, flour, salt, pepper, paprika, and cayenne on a plate. Beat the egg with the milk in a shallow bowl.
2. Heat a half inch of oil in a skillet to 350 F. Dip each shrimp in the egg, then press it into the cornmeal.
3. Fry in batches, without crowding, until the coat is deep gold and the thickest shrimp reads about 145 F and looks opaque, about 2 minutes per side.
4. Drain on a rack, salt lightly, and serve with lemon. If you would rather not fry at home, the market will fry seafood from the counter.

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