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)


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.