In a large, deep skillet, heat the oil for frying to 350 degrees

In a large shallow dish combine combine the flour and the cornstarch. Then add in the salt, pepper, spices and dried herbs. Mix together lightly with a small whisk or a fork

In a separate shallow dish, combine the eggs, buttermilk and hot sauce,(if using).

Pat the shrimp dry before beginning the breading stage. This will help the flour and egg mixtures to better adhere to the shrimp and help from the breading falling off while frying.

Working in batches, toss the shrimp in the flour mixture, lightly coat and shake off any access. Then toss in the egg mixture until completely combined. Then toss the shrimp back into the flour mixture to fully coat. Shake off any access and carefully place directly into the hot oil.

You will fry in batches and as they become light golden brown; remove them from the oil onto a paper towel lined sheet tray.

Continue this process until all of the shrimp have been coated and fried. If you wish to hold them hot until the rest are ready or if making a larger batch; place them on a wire rack on top of a baking sheet. Then place them in a 200 degree oven while you finish the remainder of the shrimp. This will ensure two things. First that the shrimp do not over cook while holding and second that they do not get soggy as they hold.

Serve immediately with homemade cocktail sauce or tartar sauce. ENJOY!