Prepare Flour Mixture: In another shallow dish, whisk together all-purpose flour, cornmeal, kosher salt, black pepper, and cayenne pepper.
Coat the Shrimp: Remove 6 to 8 shrimp from the egg mixture, allowing any excess to drip off. Dredge the shrimp in the flour mixture, ensuring they are fully coated.
Fry the Shrimp: Carefully place the dredged shrimp into the hot oil, frying them until the coating turns golden and crisp, approximately 2 minutes per batch. Use a slotted spoon to transfer the fried shrimp to a baking sheet lined with paper towels, allowing any excess oil to drain off.
Repeat the Process: Continue frying the remaining shrimp in batches, ensuring the oil is brought back to 370°F between each batch for optimal results.
Step 3:
Serve and Enjoy!
Garnish and Plate: Once all the shrimp are fried to perfection, serve them hot with lemon wedges on the side. For added flavor, accompany the shrimp with cocktail sauce and rémoulade, if desired.
Savor the Flavor: Take a bite and savor the irresistible combination of crispy, golden crust and tender, juicy shrimp. Each mouthful bursts with savory goodness, leaving you craving more.
