• 1 dozen raw, peeled
    Gulf shrimp (medium size)
  • 1/2 cup plain flour
  • 1 cup corn flour
    (preferably Zatarain’s)
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup milk
  • 1 egg, beaten

1.Sift together dry ingredients.

2. Mix egg and milk in a medium bowl. Whisk in the dry ingredients.

3. Dip shrimp into the batter and deep fry until the coating is golden brown.

4. Remove and
place on paper towels to drain.

5.Serve hot.

Note: Batter will store for a day or two covered in the fridge.