Old Bay® Fried Shrimp
Butterflied shrimp soaked in egg and milk, then dredged in a cornmeal-flour Old Bay coating and deep-fried until golden.
Ingredients
| 1 lb | 455 g | large shrimp, peeled and deveined |
| 3 | large eggs | |
| 2 cups | 480 ml | milk |
| — | peanut oil, for frying | |
| 2 cups | 480 ml | all-purpose flour |
| 2 cups | 480 ml | yellow cornmeal |
| ½ cup | 120 ml | seafood seasoning (such as Old Bay®) |
Instructions
- Place each shrimp on a flat work surface and butterfly by slicing horizontally through the middle, being careful not to cut all the way through to the other side.
- Whisk the eggs in a bowl and mix in the milk. Place the shrimp in the milk mixture and soak for 1 hour.
- Heat oil in a deep-fryer or large saucepan to 350F (175C).
- Mix the flour, cornmeal and seafood seasoning together and pour into a zip-top bag. Place 5 to 6 shrimp in the bag and shake well.
- Drop the shrimp in the hot oil and fry until golden brown and opaque in the centres, about 5 minutes. Remove and place on paper towels to soak out the oil. Repeat with the remaining shrimp.
Cook's note: You can use Tony Chachere's® Creole Seasoning instead of Old Bay®, if preferred.