2. "panko or a real rich egg batter" In response to Reply # 0
depends which direction you wanna take it in, if you want something heavy with a texture that is almost creamy, egg batter, if you want something lighter and crispier, go panko.
i've had fried shrimp that incorporates touches of vanilla or maple flavors (use judicious amounts before soaking in the batter) that came out good, but you have to be careful or it can be too sweet. i more like to put that stuff in drawn butter for lobster than actually use it to fry shrimp or other shellfish.
And you will know MY JACKET IS GOLD when I lay my vengeance upon thee.
>available at any reputable (read: black) place you buy >seafood > >that, some egg, a lil milk (or milk sub if you off that >lactose), a lil old bay and you're golden > >just make sure the grease is sufficiently hot > >....or.... > >tempura