* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
¾ cup milk
1 large egg, lightly beaten
¾ cup cornmeal
½ cup flour
2 tablespoons Old Bay seasoning
¾ teaspoon salt
1-½ pounds large shrimp, peeled and deveined
Vegetable oil, as needed
4 (6-inches long) sub rolls, split and hinged
1 small head Boston lettuce
Pickled Blueberries and Onions
In a medium bowl, combine milk and egg. In another medium bowl, stir cornmeal, flour, Old Bay and salt.
To the milk mixture, add shrimp, a few at a time, to coat. Remove one shrimp, allow excess liquid to drain off, and roll in the cornmeal mixture to coat well. Place on a plate or rack. Repeat to coat all the shrimp.
Meanwhile, pour oil 1-inch deep, into a large saucepan; over medium-high heat, heat oil to 350°F. Gently place 4 to 6 shrimp in the hot oil and fry until golden and crispy on both sides, 3 to 4 minutes; drain on paper towels. Repeat to fry all the shrimp, adding more oil, if needed.