Shrimp Po' Bubba's

Ingredients

• 1 teaspoon pepper black
• 1 cup cornmeal 
• 3  eggs 
• 0.5 cup louisiana hot sauce recommended: Texas Pete
• 6 servings vegetable oil; peanut oil preferred for deep frying
• 1 teaspoon salt 
• 6 servings salt and pepper black freshly ground
• 6 cups self-rising flour 
• 2 pounds shrimp deveined uncooked peeled tails left on
• 6 servings tartar sauce for dressing
• 1 slices lettuce and tomato for topping
• 0.3 cup water 
• 1 container mix ingredients together and store in an airtight container for up to 4 months.
• 6 servings mix ingredients together and store in an airtight container for up to 4 months.

Equipment

• bowl
• paper towels
• pot
• sieve
• slotted spoon
• dutch oven

Directions

1. Lightly sprinkle the shrimp with salt and pepper. In a small bowl mix the eggs, 1/4 cup water and hot sauce.
2. Place the fry mix in a shallow dish. Dip each shrimp in the egg mixture and then into the fry mix.
3. Heat 3 to 4-inches of peanut oil in a Dutch oven or deep-fryer) to 350 degrees F.
4. Place the shrimp in the pot and fry until golden brown, about 2 minutes.
5. Remove with a clean strainer or slotted spoon and drain on paper towels for a minute.
6. Serve on a toasted hoagie roll with tartar sauce, lettuce and tomatoes.