WET BATTER FOR SHRIMP RECIPES

Steps:

• Preheat oil to between 350 degrees F and 375 degrees F. [See Note 2]
• Line a bowl or tray with paper towels and set aside.
• In a shallow baking dish, whisk together milk (or buttermilk) and hot sauce. In a separate shallow dish, whisk together the flour, cornmeal, baking powder, black pepper, and salt.
• Dredge the shrimp in the dry mixture first, then into the wet mixture, and finally into the dry mixture again. Shake off any excess flour between each dredging.
• Deep-fry in small batches being careful not overload the fryer (which drops the oil temperature resulting in oily food). Fry for about 2 minutes or until lightly golden brown.
• Remove from oil with a slotted spoon and drain on the paper towel lined baking tray. Serve warm.
• Store any leftovers in the refrigerator for up to 5 days. Reheat in the oven at 350 degrees F for 5-10 minutes to re-crisp outer coating.

Steps:

• Whisk flour, sugar, baking powder, and the salt in a medium bowl.
• Warm milk in the microwave or on top of the stove until lukewarm, not hot. You should be able to keep your finger submerged for 10 seconds.
• Whisk milk, egg, melted butter, and vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).
• Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
• Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps – it is important not to over-mix the batter.
• Lightly brush skillet with melted butter (this is optional if you have a high-quality non-stick pan). Use a 1/4-cup measuring cup to spoon batter onto the skillet. Gently spread the batter into a 4-inch circle.
• When edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and berries.