Folse's Deep-Fried Shrimp

Deep-frying seafood is still quite common in the South. High quality vegetable or peanut oil should be used. Corn flour is a double-ground yellow cornmeal that can be found in the gourmet section of most food stores, possibly sold as a pre-packaged fish fry.

Prep Time: 30 Minutes
Yields: 6 Servings

Ingredients for Batter:

1 cup skim milk
salt and cracked black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste


In a 1-quart mixing bowl, blend all ingredients. Set aside.

Ingredients for Frying:

3 pounds shrimp, peeled, deveined and butterflied
vegetable oil for deep frying
4 cups yellow corn flour
granulated garlic to taste
salt and cracked black pepper to taste
cayenne pepper to taste


Using a cast iron pot or home-style deep fryer such as a FryDaddy, heat oil to 375 degrees F. In a large mixing bowl, blend corn flour, garlic, salt and peppers. Dip shrimp in milk batter and then in seasoned corn flour. Fry a few at a time until golden brown and beginning to float. Continue until all are done. NOTE: Fried shrimp are best when served hot with cocktail or tartar sauce or when placed on a po'boy.