How does FDB fry shrimp?

a. Milk bath, then pancake mix. Fry.
b. Louisiana brand Shrimp Fry is good.
c. Milk/egg and into self rising flour works well.

375F in smallish batches.

Season the shrimp. Season the bowl of egg and water (and add ice cubes to the egg and water). Season some flour or Bisquick.

Dip shrimp in the egg and water, shake off excess and then dip in the seasoned flour (which is in a bowl or a ziploc or brown paper bag). Shake off excess. Fry.

Ice in the egg/water is key to light and crispy fried shrimp or crawfish.

Season shrimp. 1 cup flour and 1/2 cup corn starch seasoned in a gallon ziplock bag. Add 1 cup flour to a bowl with Old Milwaukee beer and seasoning to make a slurry. dip shrimp in slurry then into bag and shake. drop shrimp in hot oil.

Pet milk, seasoned flour or corn flour, 350 degree oil, wire rack.

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Zat's shrimp fry

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This one

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vinegar

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My mom and dad always use vinegar and I never understood why.

Their shrimp come out great.

But it's not like you taste the vinegar or anything. I despise vinegar...the smell of it makes me sick. My wife like red wine vinegarette (spl?) and the smell is so horrid that I always throw the bottle away when I see it in the fridge.

So anyway, what is the purpose of vinegar?

I do a mayo/mustard bath with seasonings. Zat fish fry, cornmeal, and flour mix.

Wet batter for sho