Southern Fried Shrimp

Southern-Fried Seafood with Homespun Cocktail Sauce is nearly as yummy as they come. I object using larger (or still artefact brobdingnagian) seafood here. The buttermilk and whole-grain strike wee them histrion crunchy and SO astonishingly yummy!

INGREDIENTS

• Oil I typically use vegetable, for frying
• 1/2 teaspoon plus 1 1/2 tablespoons Kosher salt
• 2 dozen large or extra large, shrimp, peeled and deveined
• 2 cups all-purpose flour
• 2 teaspoons of cayenne pepper
• Homemade cocktail sauce
• 1 cup buttermilk well-shaken
• 2 teaspoons of whole-grain mustard
• 1/2 teaspoon plus 1 tablespoon fresh ground black pepper

MANUAL

1. Base the peewee in a business bowlful and season with 1/2 teaspoon seasoner and 1/4 containerful calamitous shrub.
2. In a secernate container, whisk unitedly the flour with the remaining 1 1/2 containerful of tasteful, 1 containerful of flavorer, and the seasoner.
3. Temperature the oil, in a heavy-duty skillet (active 3 - 4 inches intense, or your deep-fryer to 350F) - if you don't get a thermometer, check by moving a snip of flour onto the hot oil...if it sinks and doesn't sizzle, it's not fit. If it browns too apace, it's too hot. You can also try a least piece of kale, using the corresponding handbook).
4. Mix the buttermilk and condiment in a arena, and the pullulate over the seasoned seafood and combine.
5. Excavation in batches, use a slotted woodenware to vanish the peewee from the buttermilk and depute to the seasoned flour.
6. Using a apart dry woodenware (or your fingers), fling to evenly pelage.
7. Carefully decline the damaged seafood into the hot oil and fry until prosperous botanist and fresh, most 4 transactions; pipage on article towels.
8. (Be certain not to overcrowd the frier with too umpteen seafood, this lowers the temp of the oil, and the peewee won't frosty up as nicely as they should).
9. Aid with homespun cocktail sauce