1 cup (240g) buttermilk
2 eggs
1 lb (450g) medium shrimp, cleaned, peeled, and tails removed
2 cups (250g) flour, divided
1 cup (50g) panko
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon old bay seasoning
salt and pepper, to taste
cayenne pepper, to taste
canola oil, for deep frying

1 cup (240g) buttermilk 2 eggs 1 lb (450g) medium shrimp, cleaned, peeled, and tails removed 2 cup s (250g) flour, divided 1 cup (50g) panko 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon old bay seasoning

1. in a mixing bowl, thoroughly whisk together the buttermilk and eggs. Add shrimp to buttermilk and eggs mixture and set aside

2. In a medium bowl, mix together 1 cup (125g) of the flour with panko and seasoning. Put the remaining flour in a separate small shallow bowl

3. Prepare a deep fryer, if you do not have one, fill a heavy bottomed pot with three-quarters full of canola oil. heat the oil to 370 f (190 c)

4. remove shrimp from the buttermilk bath and roll in the plain flour until coated. then dunk back into bath. remove again and roll in panko/ flour mix until coated. repeat for each shrimp.

5. drop batch one by one in fryer until the shrimp are golden and crispy