For fried shrimp, gather 3 pounds raw shrimp, 2 cups milk, 12 ounces fish fry mix, 1 large egg and 1 tablespoon of yellow mustard. Also prepare 1 teaspoon and 1 tablespoon of Cajun seasoning separately, as well as a preferred oil for frying. Cook battered shrimp until golden brown.
First devein and butterfly the shrimp, if they were not bought pre-cleaned. In a separate bowl, combine the egg, milk, mustard and the teaspoon of Cajun seasoning. Once it is well integrated, pour it over the prepared shrimp. Let the marinating shrimp refrigerate for between 15 minutes and an hour before further preparation. If fish-fry mix is unavailable, prepare 2 cups of either cornmeal or self-rising flour, seasoned with salt, pepper and desired spices.
Add the remaining tablespoon of Cajun seasoning to the fish-fry mix, then dredge each of the shrimp, making sure to shake off excess coating. Arrange the shrimp on a waiting baking sheet. Pour the cooking oil in a Dutch oven, making certain the oil does not rise above 3 inches inside the vessel.
Heat the oil to 325 degrees Fahrenheit, and cook the shrimp in small batches. Individual shrimp should take approximately 1 1/2 minutes per side. Allow finished shrimp to drain excess oil on a wire rack, or on paper towels or brown bags.