Fried Shrimp

Instructions

1. 1. Before starting, ensure all ingredients are prepared and measured out for ease. Pat shrimp dry with paper towels to remove excess moisture, which helps the coating stick better.
2. 2. In a medium-sized bowl, combine flour, cornmeal, salt, black pepper, garlic powder, and paprika. Mix well to ensure spices are evenly distributed.
3. 3. In another bowl, beat the eggs with water until the mixture is smooth. This will help the coating adhere to the shrimp.
4. 4. In order: dip each shrimp first into the flour mixture, shaking off any excess, then into the beaten eggs, and finally back into the flour mixture. Press gently to ensure each shrimp is thoroughly coated. Tip: Use one hand for the dry mix and the other for the wet mixture to keep your hands cleaner.
5. 5. Lay the coated shrimp on a baking sheet. Heat enough vegetable oil in a deep fryer or deep pan to cover the shrimp by at least two inches. Heat oil to 350°F (175°C). Use a thermometer to maintain the temperature.
6. 6. Carefully place a batch of shrimp into the hot oil, without overcrowding, and fry for 3-4 minutes, until golden brown and cooked through. Use tongs to turn them halfway through cooking for even browning.
7. 7. Remove shrimp from oil and drain on paper towels. Allow the oil to return to the proper temperature before adding the next batch.
8. 8. Serve hot with lemon wedges on the side. Optionally, garnish with fresh parsley for a pop of color.
9. 9. Tip: For extra-crispy shrimp, double coat by repeating steps four through six if desired.