Fried Shrimp

• Peanut oil for deep-frying
• 2 pounds small, large or jumbo shrimp, peeled, deveined, tails intact
• 1 cup milk
• 2 large eggs
• 1 cup cracker meal

1. Heat 3 inches of oil to 365 degrees in a Dutch oven.
2. Place the shrimp in a medium bowl.
3. Mix the milk and eggs in a glass measure with a fork until blended and pour over the shrimp.
4. Toss the shrimp until coated and drain in a colander.
5. Roll the shrimp in the cracker meal and shake off excess.
6. Fry the shrimp till golden, turning as necessary, 1 to 2 minutes.
7. Remove with a strainer or Chinese spider (also called a skimmer) and shake off the excess oil.
8. Serve with tartar sauce, if desired.

peanut oil, jumbo shrimp, milk, eggs, meal

Taken from cooking.nytimes.com/recipes/5826 (may not work)