3 c. canola oil (for frying)
1 large egg
1 c. milk
1 c. tap water
2 Tbsp. stone-ground mustard (spicy)
1 Tbsp. prepared yellow mustard
2 c. yellow corn flour
4 tsp. garlic salt
Salt and freshly ground pepper
Italian bread, cut into portions, or sub sandwiches
2 lbs. medium shrimp, peeled and deveined
1/2 c. tartar sauce
3 c. torn lettuce leaf
4 medium tomatoes, sliced
1/2 c. ketchup
Hot sauce (optional)
1. Preheat oven to 375°F. In a large skillet, or heavy pot, fitted with a candy thermometer, heat oil to 325°F. Meanwhile, in a shallow bowl, whisk together egg, milk, 1 c. water, and mustards; set aside. In a medium bowl, combine flour and garlic salt (or use a prepared breading mix.) Season with salt and pepper and set aside.
2. Slice bread loaves lengthwise and place, crust down, on a large baking sheet. Transfer to oven, turn off heat, and warm bread until crispy.
3. Meanwhile, working in batches, dip shrimp in egg batter, then dredge in flour mixture. Fry shrimp in heated oil, until they are cooked through and float to surface, 2 to 3 minutes per batch. Transfer to a paper-towel-lined plate to drain.
4. Spread bottom half of each warmed loaf with 1 Tbsp. tartar sauce. Divide lettuce, tomatoes, and shrimp among sandwiches. Drizzle 1 Tbsp. ketchup and few dashes of hot sauce, if desired, over shrimp. Top with remaining bread halves.
**You can mix your hot sauce and ketchup together before spreading on your sandwich. Spice it up by mixing 1 c. ketchup with 2 Tbsp. srirachi sauce! Mmm!