Perfect Fried Shrimp

• Canola oil
• 2 large eggs, beaten
• 1 cup whole milk
• 2 tablespoons chile hot sauce (such as Cholula)
• 2 pounds large peeled, deveined raw shrimp
• 3/4 cup (about 3 1/4 oz.) all-purpose flour
• 2/3 cup (about 2 7/8 oz.) cornmeal
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• For serving: lemon wedges, cocktail sauce, remoulade (optional)

1. Pour oil to a depth of 2 inches in a large deep skillet; heat over medium-high to 370u0b0F. While oil heats, whisk together eggs, milk, and hot sauce in a shallow dish; add shrimp to mixture, and toss to coat. Whisk together flour, cornmeal, salt, black pepper, and cayenne pepper in a separate shallow dish.
2. Remove 6 to 8 shrimp from egg mixture, shaking excess off; dredge in flour mixture. Place dredged shrimp in hot oil; fry until coating is golden and crisp, about 2 minutes. Remove with a slotted spoon to a baking sheet lined with paper towels. Repeat with remaining shrimp, bringing oil back to 370u0b0F over medium-high heat before adding each batch of shrimp.
3. Serve fried shrimp with lemon wedges, cocktail sauce, and remoulade, if desired.

canola oil, eggs, milk, hot sauce, shrimp, flour, cornmeal, kosher salt, black pepper, cayenne pepper, lemon wedges

Taken from www.myrecipes.com/recipe/perfect-fried-shrimp (may not work)