Steps
- In a shallow bowl, combine the all-purpose flour, cornmeal, paprika, garlic powder, cayenne pepper, salt, and black pepper. Mix well to ensure even distribution of the spices.
- In a separate bowl, whisk together the eggs and buttermilk until smooth. The buttermilk helps create a light and crispy coating.
- Dip each cooked and peeled prawn into the egg mixture, ensuring it is fully coated. Then, dredge it in the flour mixture, pressing gently to coat evenly.
- Heat vegetable oil in a deep frying pan or skillet over medium-high heat. The oil should be hot enough for frying (about 350°F/175°C). To test, drop a small piece of the flour mixture into the oil – it should sizzle immediately.
- Fry the prawns in batches, careful not to overcrowd the pan. Fry for 2-3 minutes, or until the coating is golden brown and crispy. Use tongs to flip the prawns gently to ensure even coating.
- Once golden and crispy, remove the prawns from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Garnish with freshly chopped parsley and serve immediately with lemon wedges on the side for extra zest. Enjoy your crispy, flavorful Southern Fried Prawns!
