popcorn shrimp
serves 4main (fish)
ingredients
- for the shrimp:
- •1 pound (450g) small shrimp, peeled, deveined, tails removed
- •1 cup buttermilk
- •1 teaspoon hot sauce (optional, for extra flavor)
- •1 cup all-purpose flour
- •1 cup cornmeal
- •1 teaspoon garlic powder
- •1 teaspoon paprika
- •1/2 teaspoon cayenne pepper (optional)
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •oil for frying (vegetable or canola oil)
- •\1for serving:
- •lemon wedges
- •cocktail sauce, tartar sauce, or spicy mayo
instructions
rinse the shrimp under cold water and pat dry with paper towels. set aside. pour in a medium bowl, combine the buttermilk and hot sauce. the shrimp and refrigerate for 20–30 minutes. pour in a shallow dish, mix together the flour, cornmeal, garlic powder, paprika, cayenne pepper, salt, and black pepper. remove the shrimp from the buttermilk, allowing excess to drip off. dredge the shrimp in the flour mixture, pressing gently to adhere. shake off any excess coating. pour in a deep skillet or dutch oven, heat about 2 inches of oil to 350°f (175°c). cook for 2–3 minutes or until golden brown and crispy. use a slotted spoon to transfer to a plate lined with paper towels.
notes
variation: use gluten-free flour and omit the hot sauce and cayenne pepper for a milder version.