2 dozen, peeled large raw shrimp (can leave tail on for effect)
2 c. milk
1 large egg
½ c. yellow mustard
Targil Seafood rub
Salt and red pepper
1 pkg. Targil Fish Fry
Vegetable or peanut oil
Lemons
Instructions
Peel shrimp, leaving tails on. Butterfly, season with seafood rub and extra salt and pepper if needed in a large bowl.
Whisk together milk, egg, mustard and extra seasoning.
Pour over shrimp and let stand 15 minutes to 1 hour.
Combine fish fry with salt, red pepper and garlic powder.
Dredge shrimp in fish fry mix. Shake off excess. Arrange on baking sheet.
Pour oil about 3-4 inches n frying pan or dutch oven. Heat to 325.
Fry in batches, 1 ½ minutes on each side or until golden brown. Do not overcrowd in pot.
Drain on wire rack or paper towels.
Notes
*****If you prefer a more puffy fried shrimp, you can add 1 c. self-rising flour to fish fry. I also sometimes add a can of beer to the liquid part.
Serve with hush puppies, cole slaw, tartar sauce or catsup.
Leftovers make great po-boys!!!!!!!!!!!!!!
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/bayou-fried-shrimp-and-catfish/