Canola oil is one of the ingredients.
2 big beaten eggs
1 quart whole milk
2 tbsp chile hot sauce (cholula, for example)
2 pounds raw big peeled and deveined shrimp
3/4 cup all-purpose flour (approximately 3 1/4 oz.)
2/3 cup cornmeal (about 2 7/8 oz.)
1 1/2 tsp. kosher salt
1 teaspoon ground black pepper
1 tablespoon cayenne pepper
Lemon wedges, cocktail sauce, and rémoulade (optional)
Instructions:
Step 1 In a big deep skillet, pour oil to a depth of 2 inches and heat over medium-high to 370°F. While the oil heated, whisk together the eggs, milk, and spicy sauce in a shallow bowl; add the shrimp and toss to coat. In a separate shallow dish, combine the flour, cornmeal, salt, black pepper, and cayenne pepper.
Step 2 Remove 6–8 shrimp from the egg mixture, shaking off any excess, and dredge in the flour mixture. Place dredging shrimp in hot oil and cook for 2 minutes, or until the coating is golden and crisp. Transfer to a baking sheet lined with paper towels using a slotted spoon. Repeat with the remaining shrimp, returning the oil to 370°F over medium-high heat before adding each batch.
Step 3 Serve the fried shrimp with lemon wedges, cocktail sauce, and, if wanted, rémoulade.
