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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Fried Shrimp

I have been blessed to grow up 70 miles north of one of the most fertile areas for seafood in the world— the Gulf of Mexico and the Mississippi Sound. The crab, oysters, and fish are plentiful, and I love all of those. But it’s the shrimp that holds the fondest place in my heart. There are certainly more “sophisticated” ways to cook shrimp, and I like many of those variations, though I’m certain that none of them are better— and more satisfying to me— than the fried variety.


2 pounds Shrimp, large, peeled and de-veined
1 Egg
2 cups Whole milk
2 cups Corn flour
1 Tbsp Salt
2 Tbsp Creole Seasoning
Peanut Oil for frying


Heat oil to 340 degrees in a large cast iron skillet. Beat together the milk and egg.

Combine corn flour, salt and Creole seasoning. Dip shrimp into egg wash mixture and dredge corn-flour mix.

Drop, one at a time, into the hot oil and fry until golden, about six to seven minutes. Remove and drain.


When frying, it is crucial to maintain the oil temperature. Overloading the oil will cause a severe drop in temperature causing whatever you are frying, and the product will absorb more oil, resulting in a greasy, soggy final product.

Keep a thermometer in the oil at all times so that you can monitor the temperature. Also, only bread as much as you can fry at one time. Pre-breading can cause clumps, which will fall off during the frying process.

A good method for frying in batches is to preheat your oven to “warm” (200 degrees). Place paper towels or a cooling rack on a baking sheet and place in the oven.

Place the already fried objects in the oven, leaving the oven door cracked slightly to prevent steaming.



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