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Categories:
fresh jumbo shrimp flour flour eggs cooking oil salt pepper cayenne pepper paprika shortening flour mackerel salt pepper eggs onion yellow corn meal shortening
Viewed: 41 - Published at: 3 years agoIngredients
- 3 to 4 lb. fresh jumbo shrimp, thoroughly cleaned
- 3 c. flour
- 1 c. flour, placed in a dish for later
- 3 eggs
- 2 tsp. cooking oil
- 1 tsp. salt
- 1 tsp. pepper
- 1/4 tsp. cayenne pepper
- 1/2 tsp. paprika
- 2 c. or slightly more Crisco shortening
- 1 bottle Rolling Rock beer (Pittsburgh's one size bottle or 1 can your brand)
- 1/4 c. flour
- 2 cans mackerel
- 1 tsp. salt
- 1 tsp. pepper
- 2 large or jumbo eggs
- 1 medium-sized onion, chopped or diced
- 2 c. yellow corn meal
- 1 c. shortening or vegetable oil
Method
- Open the can of mackerel and drain off the fluid.
- Put the fish sections in a bowl.
- Gently open up the middle of the fish sections and remove the spiny bones.
- Dispose of the fish bones.
