Panko Fried Shrimp
16 large or jumbo shrimp
Canola oil, for frying
1 cup flour
1 tablespoon salt
Pepper, as desired
1-2 cups Panko or other Japanese-style dried bread crumbs
Lemon wedges, for garnish
Parsley, for garnish
Rinse and peel fresh shrimp, leaving tails on. Devein. Shake off excess water.
Heat oil in heavy pot or fryer on stove. Oil should be 3-4 inches below the top of the pot, but still deep enough to immerse shrimp. You’ll want oil at about 360 degrees to fry shrimp. (Oil should have a slight haze over it but not be smoking.)
Mix together flour, salt and pepper in one shallow bowl. Scramble the eggs in another. Put the bread crumbs in a third bowl. Dredge shrimp in flour, dip in egg, then in bread crumbs to coat thoroughly. When you have 4-5 breaded, put them in the hot oil. Let them fry, turning if necessary, until golden brown. Remove with a skimmer or slotted spoon. Put on a wire rack with paper towel underneath it to drain. (You also can blot on paper towel, but a wire rack keeps them crisper.)
Fry in batches. Serve on a platter with wedges of lemon and parsley sprigs.
Makes 4 servings.