Clean, peel and devein shrimp. Wash thoroughly. Place in a bowl, salt and pepper. Take your beaten egg and cover shrimp, make sure that all shrimp is covered. In a container that has a tight fitting lid, mix your flour and cornmeal. Set aside.

For best frying results, I have always used a Fry Daddy. Add a quart of cooking oil, and get oil super hot. Add 6 or 7 shrimp to your flour and meal mixture, cover and shake up real good. Each shrimp should be thoroughly covered with mixture. Drop in your oil. A good rule of thumb on determining if your oil is hot enough, drop in a shrimp, if the oils bubbles a whole lot, its ready. This is really important because if your oil not hot enough the shrimp will be greasy. The cooking time is determined by the size of your shrimp, but I have found that as soon as it floats, it is ready to come out of the oil. Place on platter to which you have put some paper towels to soak up that excess oil. I put my cooked shrimp in the oven, on warm setting this keeps it nice and warm while I am cooking the balance of shrimp. This same recipe works great on fresh crappie or perch fillets.