- ¾ cup plain dried bread crumbs
- 1/3 cup yellow cornmeal
- 2 tsp dried marjoram or oregano
- 2 tsp dried thyme
- ¼ tsp freshly ground black pepper
- ½ cup all purpose flour
- 4 large eggs, beaten
- 24 extra-large shrimp, peeled and deveined
- Vegetable oil for deep-frying
- Deep-frying thermometer
- Mix together the bread crumbs, cornmeal, marjoram, thyme, and pepper in a shallow dish. Spread the flour in another dish. Beat the eggs in a third dish.
- Pat the shrimp dry with paper towels. Coat each shrimp in the flour, shaking off the excess. Dip in the eggs, then coat with the bread crumbs. Place on a baking sheet. Refrigerate for at least 30 minutes.
- Pour oil halfway up the sides of a deep saucepan and heat over high heat to 350°F (170°C). In batches, cook the shrimp for 2–3 minutes, or until golden brown. Transfer to paper towels to drain. Serve hot.