Lowcountry Fried Shrimp

• 2 large eggs
• 1 cup milk
• 1 teaspoon salt
• 2 lbs small shrimp, peeled and deveined, tails intact (40-50 count)
• 1 cup cracker meal (you can sub corn flour, AKA masa harina)
• peanut oil (for frying)

1. Pour 3 inches of oil into a stockpot or Dutch oven and heat over medium-high heat. Beat the eggs with the milk and salt and pour over the shrimp in a bowl, making sure they're well coated. Drain the shrimp in a sieve, shaking well to remove excess. Place the cracker meal on a plate.
2. When the oil reaches 365u0b0, roll the shrimp in cracker meal, then place in a dry sieve. Shake off the excess meal over the plate, then fry the shrimp in small batches in the hot oil until golden brown, 1-2 minutes. Larger shrimp will take longer to cook, about 2-3 minutes.
3. Remove the shrimp from the oil with a wire mesh strainer and shake off all excess oil or drain on paper towels briefly. Serve hot.

eggs, milk, salt, shrimp, meal, peanut oil

Taken from www.food.com/recipe/lowcountry-fried-shrimp-372064 (may not work)