Beer Battered Fried Shrimp
Ingredients
Shrimp
- 9052glbshrimp, large (16-20 count), peeled
- vegetable oil, for deep-frying
Batter
- 36012mlfl ozbeer, cold
- 2401mlcupall-purpose flour
- 1tbspsalt
- 1tbsppaprika
- 1/2tspred pepper, ground
Equipment
- deep fryer
- mixing bowl
- sifter
- whisk
- wire rack
- baking sheet
Steps
Prep
Devein the shrimp if you like. Pat them dry with paper towels and lay them out in one layer on a plate.
Heat the oil in the deep fryer to 180°C350°F.
Batter
Pour the beer into the mixing bowl.
Sift the flour, salt, paprika and red pepper into the beer, and whisk until frothy and combined. Whisk lightly from time to time while you use the batter.
Fry
Gently dip the shrimp into the batter and deep-fry for , until the batter is golden and the shrimp float.
Drain on the wire rack set on the baking sheet.
Storage
Keeps in an airtight container in the fridge for up to 2 days, or in a freezer bag in the freezer for up to 1 month. Reheat in a 180°C350°F oven for 5–7 minutes; avoid the microwave.
Notes
- Keep it cold: refrigerate the beer until just before using. You can also set the batter bowl in an ice bath to keep the bubbles.
- Keep the shrimp dry: the drier they are, the better the batter sticks.
- Watch the temperature: oil that's too cool gives greasy, soggy batter; oil that's too hot burns the outside before the shrimp cook through. A thermometer helps.
- Fry in small batches of 4–5 shrimp, so the oil temperature doesn't drop.
- The beer: use a lighter beer such as a pilsner, lager, pale ale or blonde ale. Light beers give a neutral, crisp coating; IPAs add a hoppy note. Avoid stouts, sours and lambics.
- Serve with tartar sauce, cocktail sauce, coconut shrimp sauce or pineapple plum sauce, and sides like french fries, coleslaw or hush puppies.
Variations
Onion rings or mushrooms: use leftover batter to fry sliced onion rings or whole mushrooms.
Source: copykat.com