re: fried shrimp

quote:

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Seasoned flour. Quick dip in cold water. Back in the Seasoned flour again. Rough up a bit with fingers while in flour the second time to generate a rougher texture that will give you the crunchy bits. That is all there is to it. Got that from the Mike Anderson's cook book. It works. (They claim they don't season their flour though.) Don't use egg. Just flour, water, flour.

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This is my method as well. I like the corn flour for fish but for shrimp just flour, salt , black and cayenne pepper. Fry at 375-400 for 1 min