Beer Batter Shrimp
2 pounds med. shrimp peeled and deveined
8 cups vegetable oil
1 cup all-purpose flour
2 1/2 teaspoons salt
1/2 teaspoon baking powder
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
1 cup beer, at room temperature
1. Pour the oil into a large saucepan at least 4 inches deep
and 10 inches in diameter; the oil should be at least 1 1/2 inches
deep but reach no more than halfway up the sides of the pan.
Heat the oil to 375°F. Adjust the heat to maintain that temperature
while you prepare the shrimp.
2. Combine the flour, 1 teaspoon of the salt, the baking powder,
and pepper in a large mixing bowl. Whisk until well combined.
Add the egg and beer and whisk until the batter is completely smooth.
3. Dip 1 shrimp into the batter until it is completely coated. Let any
excess batter drip off, then gently slide the shrimp into the hot oil.
Repeat with the remaining shrimp. Fry the shrimp until lightly golden,
1 to 2 minutes, turning occasionally with metal tongs. Remove the
shrimp from the oil and drain them on paper towels.
4. While they’re hot, sprinkle the shrimp with the
remaining 1 1/2 teaspoons salt.
Makes 6-8 servings