Deep-fried shrimp

Ingredients:

• 0.9 kg medium shrimp, peeled, deveined, tails left on
• 1 cup of milk
• 1 cup of sour milk or kefir
• 1 cup hot sauce
• 2 cups self-raising wheat flour
• 1/4 cup self-rising cornmeal
• 2 tbsp coarsely ground black pepper
• 3 tbsp. salt
• Peanut oil, for deep frying

Preparation:

1. Heat oil to 190°C.
2. Line a baking sheet with paper towels and set aside. In a shallow baking dish, combine the milk, buttermilk, and hot sauce. In a separate shallow dish, whisk together the flour, cornmeal, black pepper, and salt. Pat the shrimp dry and dredge them in the dry mixture first, then dip them in the wet mixture and dredge them again in flour. Be sure to shake off any excess breading each time.
3. Deep-fry a few at a time, but don't overcrowd the fryer. Fry for 2 minutes or until golden brown. Remove from the oil with a slotted spoon and transfer to a paper towel-lined baking sheet to drain excess fat. Serve the shrimp hot.