Buttermilk Fried Prawns

Ingredients for Buttermilk Fried Prawns

• 2 1/2 teaspoons kosher salt

• 1 teaspoon cayenne pepper

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1/2 teaspoons dried oregano

• 1/2 teaspoons dried thyme

• 1/2 teaspoons freshly ground black pepper

• 1/2 teaspoons onion powder

• Vegetable oil for frying

• 675g medium prawns (about 36), peeled, deveined

• 240ml buttermilk

• 350ml plain flour

• 240ml cornmeal

• Rémoulade Sauce (optional), to serve

Whisk salt, cayenne, garlic powder, paprika, oregano, thyme, black pepper, and onion powder in a small bowl to blend.

Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 177°C.

Meanwhile, place prawns and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.

Dip seasoned prawns briefly in buttermilk, then coat with flour mixture. Working in batches, fry prawns, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.

Serve prawns with rémoulade sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.