Paula Deen’s Fried Shrimp

PAULA DEEN’S FRIED SHRIMP
1 c. milk
1 c. buttermilk
1 c. Tabasco
2 c. self-rising flour
¼ c. self-rising cornmeal
2 T. coarse ground black pepper
3 T. salt
2 lbs. medium shrimp, peeled, deveined with tails left on
Peanut oil, for frying

1. Preheat oil 375.
2. Line a baking tray with paper towels and set aside.
3. In shallow baking dish, whisk the two milks and Tabasco.
4. In separate baking dish, whisk together the flour, cornmeal, pepper and salt.
5. Make sure your shrimp are dry and dredge in dry mixture first, then wet mixture and finally in dry mixture again.
6. Shake off excess between each dredging.
7. Deep-fry in batches, but do not overcrowd the fryer.
8. Fry 2 minutes or until golden brown.
9. Remove from oil with slotted spoon and drain on paper towel lined baking tray.
10. Serve warm with favorite dipping sauce.