Fried Shrimp
NOTE: We hate
to waste oil when frying. For that reason, we like to fry shrimp
and other shellfish in batches in a four-quart saucepan filled with
just 5 cups of oil. Serves four as an appetizer, two as a main
course.
1 large egg
1/2 teaspoon salt
Ground black pepper
3/4 cup plain dry bread crumbs
1 pound shrimp, peeled, deveined if desired, and rinsed
About 5 cups peanut or corn oil for frying
Lemon wedges or Tartar Sauce
INSTRUCTIONS:
1. Beat egg with salt and pepper to taste in small bowl. Place bread crumbs in wide, shallow dish. Working several at a time, dip shrimp in egg mixture, shake off excess, then coat with bread crumbs, pressing to make crumbs adhere. Set shrimp on cookie sheet; repeat with remaining shrimp.
2. Heat 11/2 inches of oil in heavy 4-quart saucepan to 360 degrees. Add half of shrimp and fry until deep golden brown, about 60 seconds. Remove with slotted spoon and drain on double layer of paper towels on cooling rack. Repeat with remaining shrimp, letting oil come back up to temperature if necessary. Serve with lemon wedges or tartar sauce.