The other day I received Top Secret Restaurant Recipes by Todd Wilbur, and inside was a collection of dishes from well-known eateries across the United States. The recipe below is a rendition of Sizzler’s fried shrimp, as devised by Wilbur:

Sizzler’s Southern Fried Shrimp

12 medium shrimp (1/3 pound)

1 C plain breads crumbs

1½ tsp. salt

½ tsp. dried basil, crushed fine

½ tsp. dried parsley, crushed fine

1/8 tsp. garlic powder

1/8 tsp. onion powder

1 egg, beaten

½ C milk

1 C all-purpose flour

Vegetable oil for frying

 

On the Side:

Lemon wedge

Cocktail sauce

 

Prepare the shrimp by removing all of the shell except the last section and the tailfins. Butterfly the shrimp by cutting most of the way through along the back of the shrimp on the side with the dark vein. Remove the vein and rinse each shrimp. Combine the bread crumbs, salt, basil, parsley, garlic powder, and onion powder in a small bowl. Combine the beaten egg and milk in another small bowl. Sift the flour into a third small bowl. Heat the oil in a deep fryer or large saucepan over medium heat. You want the oil to be around 350° F and it should be deep enough to cover the shrimp.

 

Coat the shrimp one at a time, using one hand for the wet mixture and one hand for the dry stuff. First dip the shrimp into the egg and milk mixture, and then drop it into the flour. Coat the shrimp with the flour with the dry hand and then drop it back into the milk mixture. When it's completely moistened drop it into the bread crumbs and coat it again. Set each shrimp on a plate until all of them are coated. Drop the shrimp into the hot oil and cook for 3 to 4 minutes or until the outside is golden. Serve with a wedge of lemon and cocktail sauce for dipping. Tidbits: This is also great with cornflake crumbs rather than bread crumbs.

I have to admit I love the shrimp at Sizzler. It’s been more than two years since I last had a meal at the restaurant, but one of my favorite “all you can eat” menu items remains the shrimp. I’d love to try the recipe, but as my husband dislikes shellfish I doubt the dish will see the inside of my kitchen any time soon.