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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
6 cups self-rising flour |
1 cup cornmeal |
1 teaspoon salt |
1 teaspoon black pepper |
2 pounds, uncooked shrimp, peeled (tails left on), deveined and butterflied |
salt and freshly ground black pepper |
3 eggs |
1/4 cup water |
1/2 cup louisiana hot sauce (recommended: texas pete) |
2 cups uncle bubba's fry mix, recipe follows |
peanut oil, for deep frying |
tartar sauce, for dressing |
lettuce and tomato slices, for topping |
mix ingredients together and store in an airtight container for up to 4 months. |
Directions:
1. Lightly sprinkle the shrimp with salt and pepper. In a small bowl mix the eggs, 1/4 cup water and hot sauce. Place the fry mix in a shallow dish. Dip each shrimp in the egg mixture and then into the fry mix.
2. Cook's Note: If the fry gets lumpy you can sift it to make smooth.
3. Heat 3 to 4-inches of peanut oil in a Dutch oven or deep-fryer) to 350 degrees F.
4. Place the shrimp in the pot and fry until golden brown, about 2 minutes. Remove with a clean strainer or slotted spoon and drain on paper towels for a minute.
5. Serve on a toasted hoagie roll with tartar sauce, lettuce and tomatoes.
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