Hi all I have tried using Emeril Lagasse's fried calamari recipe and applying it to shrimp. Basically, marinate the shrimp in seasoned buttermilk, and then put the shrimp in seasoned breading, which is 1 part cornmeal, and 1 part white flour. It's good, but the problem is the breading doesn't really stick to the shrimp; a large portion of it flakes off during frying. After doing a search on this forum, I came across someone else's po'boy recipe, where they use a mix of one third each of flour, corn flour, and corn meal. Should I try that instead? Or is that not going to make that much of a difference? I know that egg washes are typically used in frying, but I think in this case, the buttermilk takes the place of the egg, no? Who has the best way to do this? Thanks in advance.