NCAA Baseball Championships:
DandyDon is proud to recognize David Toms as a great ambassador of the Tiger Nation.
1/3 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon Cajun seasoning (i.e. Tony Chachere's)
1/2 teaspoon lemon pepper
1.5 teaspoons yellow mustard
2 pounds shrimp, peeled, deveined and sprinkled with Cajun seasoning
vegetable or peanut oil
4 cups "Fish Fry"*
* If you can't find any commercial fish fry product, you can use corn flour. I was fortunate to have some of former LSU great Charlie Alexander's C'Mon Man Fish Fry to use, and it was great.
In a small mixing bowl, whisk together the first six ingredients. Set aside.
Pour Fish Fry into a medium mixing bowl. Set aside.
In a heavy-bottomed pot, heat about four-inches of oil to 375°F.
Dip shrimp into egg/milk mixture and then into the Fish Fry. Drop a few at a time into the hot oil and fry until they float and are a good golden brown color. (Notes: Don't overcrowd your pot, and be careful not to overcook the shrimp. They don't take long.) Dump the shrimp onto a baking rack (or onto paper towels) to drain and keep warm in a 175-degree oven while you cook the remaining shrimp in batches.
Tonnère mes chiens c'est bon!
This web site is not officially affiliated with Louisiana State University. Opinions expressed herein are the property of Donald Long, Scott Long and friends, not Louisiana State University.