6 cups self-rising flour
1 cup cornmeal
1 teaspoon salt
1 teaspoon black pepper
2 pounds, uncooked shrimp, peeled (tails left on), deveined and butterflied
Salt and freshly ground black pepper
1/4 cup water
1/2 cup Louisiana hot sauce (recommended: Texas Pete)
2 cups Uncle Bubba's Fry Mix, recipe follows
Peanut oil, for deep frying
Tartar sauce, for dressing
Lettuce and tomato slices, for topping
Mix ingredients together and store in an airtight container for up to 4 months.
If the fry gets lumpy you can sift it to make smooth.