1 1/2 c. flour
1/2 c. white cornmeal
1 tsp. salt
1/2 c. whole milk
2 lbs. raw shrimp
1/2 c. cornstarch
1/2 tsp. baking powder
1 egg, beaten
1 1/2 c. water

Shell and wash raw shrimp, removing black cord. Remove or leave tail as desired. Split down center if you desire a prettier looking shrimp. Mix flour, cornstarch, cornmeal, salt and baking powder very well. Combine egg, milk and water and add to flour mixture, mixing quickly and beating with an egg beater until smooth. (If necessary add more water, but most prefer a thick batter.) Dip shrimp in batter and fry at once in deep hot fat, 350 to 365 degrees, about 2 minutes or until shrimp is pink and coating lightly browned. Don't overload frying. The results will be better if you cook fewer shrimp more often for overloading slows the cooking and browning and produces a grease-soaked product. Drain on absorbent paper and serve in warm dish with lemon wedge or shrimp sauce.

SHRIMP SAUCE:

1 c. catsup
1/2 tsp. salt
1 tbsp. Worcestershire sauce
2 tsp. prepared horseradish
2 tbsp. lemon juice
2 tbsp. chili sauce (opt.)
Dash Tabasco

Combine ingredients and chill.