As shared by Louisiana Kitchen & Culture, modified Apr. 27, 2016
Buttermilk-battered Popcorn Shrimp
1 sleeve saltine crackers, finelyy crushed
1 cup plain flour
salt, black pepper, and cayenne pepper
2/3 cup buttermilk
1 pound cleaned small shrimp
cooking oil, for frying
Combine cracker crumbs flour, salt, and peppers in a large mixing bowl; taste and adjust seasoning as desired.
Place buttermilk and egg in another mixing bowl; whisk to combine.
Place a large Dutch oven over high heat; pour cooking oil to 2 inches deep. Heat oil to 360F.
Add shrimp to egg wash; stir. Using a slotted spoon, working in batches, scoop shrimp from egg wash and toss in cracker crumb mixture. Carefully transfer to hot oil and fry until golden, 2 to 4 minutes. Using a slotted spatula or skimmer, transfer to paper towels to drain; repeat until all shrimp are fried. Serve at once with your favorite tartar sauce, cocktail sauce, or remoulade.