Cornmeal-Crusted Soft-Shelled Crabs with Cilantro-Lime Tartar Sauce

Ingredients

• 1 teaspoon pepper black
• 2 cups buttermilk well-shaken
• 1 cup cake flour 
• 2 large eggs 
• 1 tablespoon kosher salt 
• 8  figs cleaned (preferably 4 to 5 inches wide)
• 4 servings tartar sauce 
• 2 qt vegetable oil 
• 1 cup cornmeal yellow

Equipment

• paper towels
• whisk
• pot
• ziploc bags

Directions

1. Whisk together buttermilk, eggs, salt, and pepper and pour into a 3-quart shallow dish.
2. Add crabs and soak, covered and chilled, 1 hour.
3. Heat enough oil to measure 2 inches deep in a wide 4-quart heavy pot (about 4 inches deep) to 375°F.
4. Whisk together flour and cornmeal and transfer to a large sealable plastic bag. Lift 1 crab out of buttermilk, letting excess drip off, and shake in bag to coat with flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.
5. Deep-fry crabs, 2 at a time, turning over halfway through frying (watch out for popping), until golden brown, 3 to 5 minutes. Return oil to 375°F between batches.
6. Drain crabs on paper towels and serve with tartar sauce.
7. If you can't find self-rising cake flour, you can use 1 cup all-purpose or cake flour mixed with 2 teaspoons baking powder and 1/4 teaspoon salt.