Perfect Fried Shrimp

Ingredients:

Canola oil
2 large eggs, beaten
1 cup whole milk
2 tablespoons chili hot sauce (such as Cholula)
2 pounds large peeled, deveined raw shrimp
3/4 cup (about 3 1/4 oz.) all-purpose flour
2/3 cup (about 2 7/8 oz.) cornmeal
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
For serving: lemon wedges, cocktail sauce, rémoulade (optional)
Instructions:

Pour canola oil into a large deep skillet to a depth of about 2 inches. Heat over medium-high heat until it reaches 370°F.
While the oil is heating, whisk together beaten eggs, whole milk, and hot sauce in a shallow dish. Add the shrimp to the mixture and toss to coat them evenly.
In another shallow dish, whisk together all-purpose flour, cornmeal, kosher salt, black pepper, and cayenne pepper.
Remove 6 to 8 shrimp from the egg mixture, shaking off any excess, and dredge them in the flour mixture until evenly coated.
Carefully place the dredged shrimp into the hot oil using tongs or a slotted spoon. Fry them until the coating is golden and crisp, which should take about 2 minutes.
Once golden and crisp, remove the fried shrimp from the oil using a slotted spoon and transfer them to a baking sheet lined with paper towels to drain any excess oil.
Repeat the dredging and frying process with the remaining shrimp, ensuring to bring the oil back to 370°F over medium-high heat before adding each new batch of shrimp.
Serve the perfect fried shrimp hot with lemon wedges and your choice of dipping sauce such as cocktail sauce or rémoulade. Enjoy the crispy, flavorful goodness!