Crispy Southern Fried Shrimp

Ingredients

For 8 servings

• •1 tasse self-rising flour (4 1/2 ounces; 128g), see notes
• •1 tasse corn flour (4 ounces; 113g), see notes 3/4 cup yellow cornmeal (4 ounces; 113g)
• •3 /4 cup yellow cornmeal (4 ounces; 113g)
• •2 c. à soupe Creole seasoning (1 ounce; 30g)
• •1 /2 cup (120ml) whole buttermilk2 large eggs1 1/2 pounds (680g) large shrimp (26 to 36 per pound), peeled, deveined, with tail-onPeanut Oil for frying
• •2 large eggs
• •1 1/2 pounds (680g) large shrimp (26 to 36 per pound), peeled, deveined, with tail-on
• •Peanut Oil for frying
• •1 recipe New Orleans Rémoulade Sauce (optional)

Method

1. 1.In a large shallow bowl, whisk self-rising flour, corn flour, cornmeal, and Creole seasoning to combine. In another large shallow bowl, whisk buttermilk, eggs, and 1/2 cup of flour mixture to combine.
2. 2.Set a wire rack in a rimmed baking sheet; set aside. Using paper towels, pat shrimp dry. Add to buttermilk mixture and toss to evenly coat. Working with 2 to 3 shrimp at a time, let excess buttermilk mixture drip off. Dredge shrimp in flour mixture, pressing gently to adhere. Shake off excess flour and transfer shrimp to prepared baking sheet. Refrigerate until most of the exterior flour mixture has slightly hydrated, 30 minutes.
3. 3.Line another rimmed baking sheet with 2 layers of paper towels; set aside. Fill a large Dutch oven with 1 1/2 inches peanut oil and heat over medium-high heat until 365ºF (185ºC). Carefully add about 1/3 of shrimp to oil. Fry, using a spider skimmer or slotted spoon to gently stir, until golden brown and cooked through, about 2 minutes. Transfer shrimp to paper towel-lined baking sheet with a slotted spoon; allow oil to return 365°F (185ºC), and repeat with remaining shrimp in 2 more bat. Serve with remoulade, if desired.