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Ingredients
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Shrimp
Breading station
Wet coating
Frying
Finishing & serving
Method
Prep shrimp
Clean and season
Pat the shrimp dry with paper towels. If not already done, peel and devein, leaving tails on or off as preferred. Place shrimp in a bowl and toss with 1 tsp kosher salt, 1/2 tsp black pepper and 1 tablespoon lemon juice. Let sit while you set up the breading station (5–10 minutes).
Set up breading station
In one shallow dish combine 1/2 cup all-purpose flour, 1/4 cup fine cornmeal (optional), 1/4 tsp baking powder, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/8 tsp cayenne, and 1/4 tsp black pepper. Whisk to distribute spices evenly.
In a second shallow bowl whisk together 1 large egg, 1/4 cup milk and 1 tsp hot sauce (if using) until smooth. Place the seasoned shrimp on a plate or tray for easy transfer.
Heat oil
Pour about 2 cups neutral oil into a heavy-bottomed skillet or deep frying pan so the oil is about 1/2–3/4 inch deep (enough to shallow fry). Heat over medium-high heat until the oil registers 350°F (175°C) on a thermometer or a small pinch of flour sizzles and browns in about 10 seconds when dropped in. Adjust heat to maintain 325–350°F during frying.
Breading and frying
Working in batches so you do not crowd the pan (2–4 shrimp per batch depending on pan size), dredge each shrimp first in the dry flour mixture, shaking off excess, then dip into the egg/milk mixture, letting excess drip off, and finally return to the flour mixture for a final coating. Press gently so the breading adheres.
Carefully lower the breaded shrimp into the hot oil using tongs or a spider. Fry 1.5–2.5 minutes per side (about 3–5 minutes total) until the exterior is golden brown and the shrimp are opaque and just cooked through. Maintain oil temperature; reduce heat if browning too quickly.
Using a slotted spoon or tongs, transfer cooked shrimp to a wire rack set over a baking sheet or paper towels. Immediately season lightly with the finishing 1/4 tsp salt while still hot. Continue with remaining shrimp.