Crunchy Soft-Shell Crabs

• 6 soft-shell crabs, cleaned
• Buttermilk, for soaking
• Vegetable oil, for frying
• 1 cup fine cornmeal
• 1 cup flour
• Kosher salt
• Black pepper
• Lemon wedges, for serving optional

1. Soak crabs in a bowl of buttermilk.
2. In a deep fryer or saucepan, heat 4 inches of oil to 375 degrees.
3. Whisk together cornmeal and flour, and salt and pepper to taste.
4. Remove crabs from buttermilk, letting excess drip back into bowl.
5. Coat crabs evenly in the cornmeal mixture.
6. Working in batches, fry until golden brown and crisp all over, turning if needed, 2 to 3 minutes.
7. Drain on paper towels.
8. While warm, season with salt.
9. Serve with lemon wedges, if desired.

shell, buttermilk, vegetable oil, cornmeal, flour, kosher salt, black pepper, lemon wedges

Taken from cooking.nytimes.com/recipes/1013663 (may not work)