Dinner: Crispy Rock Shrimp with Lime and Coriander

Ingredients

Canola oil, for frying
2 pounds rock shrimp
Kosher salt
2 tablespoons coriander seeds, cracked in a mortar and pestle or spice grinder
1 cup all-purpose flour, plus 1/4 cup for dredging
1 tablespoon cornstarch
3/4 cup ginger ale
3/4 cup seltzer water
2 limes, thinly sliced, plus 3 limes, cut into wedges, for garnish
1 cup fresh parsley leaves and tender stems

Instructions

In a medium pot, pour enough oil so that the oil comes 3 inches up the sides. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
In a large bowl, liberally sprinkle the rock shrimp with salt and coriander.
In a separate bowl, whisk together the 1 cup flour, cornstarch, ginger ale and seltzer.
In a separate dish, add the remaining flour and add the shrimp, tossing lightly to coat. Shake off the excess flour, and add the shrimp to the batter. With a wire spider or slotted spoon, add the shrimp to the oil and fry until light brown, about 2 minutes. Lightly flour the lime slices, add the slices to the oil and fry, about 1 minute. When the shrimp is golden brown, add the parsley to the oil and fry until crispy, about 30 seconds. Remove the shrimp, lime slices and parsley from the oil and place on paper towels to remove any excess oil. Season immediately with salt.
Place on a platter and garnish with the lime wedges.

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