Yield: approximately 50 hors d’oeuvres size servings
1 liter canola oil
2 3/4 cups cornmeal
3 3/4 cups all-purpose flour
1 tablespoon baking powder
1 1/2 cups sour cream
1 cup milk
2 teaspoons salt
1/2 cup melted butter
2 pounds (21 to 25 size) shrimp, peeled and deveined
Heat oil in deep fryer or large pot to 375 degrees F.
Mix batter by combining cornmeal, flour, baking powder, sour cream, milk, eggs, salt and melted butter. (Add a little more milk if the batter is too thick for dipping the shrimp.)
Skewer the shrimp, dip in the batter, and deep-fry until golden brown.