Popcorn Shrimp

Direction :

Heat oil; whisk flour, cornstarch, and seasonings:
In a small, heavy pot or large saucepan, heat 2 inches oil over medium until a deep-fat thermometer registers 365°F; adjust heat as necessary to maintain temperature. Meanwhile, whisk together flour, cornmeal, cornstarch, paprika, onion powder, garlic powder, cayenne, oregano, and thyme; season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
Toss shrimp with half flour mixture:
In another bowl or a resealable plastic bag, toss shrimp with half of flour mixture to evenly coat.
Add egg and milk to other half of flour:
Whisk egg and milk into remaining flour mixture until smooth.
Dip shrimp in batter in batches:
Working in four batches, dip coated shrimp in batter, allowing excess to drip back into bowl.
Fry shrimp:
Fry, stirring a few times, until batter is crisp and golden brown and shrimp are just cooked through, 3 to 4 minutes a batch.
Keep cooked shrimp warm and cook remaining batches:
Transfer to a rimmed baking sheet lined with a wire rack in a preheated 200°F oven (to keep crisp and warm). Return oil to 365°F between batches. Serve shrimp warm, with lemon wedges, parsley, and sauces.