This Restaurants Favorite is perfect for a Sunday afternoon ball game or a Friday night bridge party. Other recipes often call for flat beer, but this one calls for fresh beer full of bubbles to lighten the batter. Wheat beers work particularly well. Even some flavored beers, like cardamom-orange–scented Heffeweisse, can add an interesting taste. But avoid fruity or berry-laced brews.
Ingredients:
8 cups peanut oil or vegetable oil
1 cup all-purpose flour
21⁄2 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 (but not flat)
2 pounds medium shrimp (35 to 40 per pound), peeled and deveined
Procedures:
1.Pour the oil into a large saucepan at least 4 inches deep and 10 inches in diameter; the oil should be at least 11⁄2 inches deep but reach no more than halfway up the sides of the pan. Alternatively, fill an electric deep fryer with oil according to the manufacturer’s instructions. If you’re using a pan, clip a deep-frying thermometer to the inside and place the pan over medium heat. Heat the oil to 375°F. Adjust the heat to maintain that temperature while you prepare the shrimp. If you’re using an electric deep fryer, set the temperature control to 375°F.
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, dipping and frying only as many at a time as will fit in the pan in one layer without crowding. 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 11⁄2 teaspoons salt. Serve immediately with the dipping sauce of your choice.(Makes 6 to 8 Servings)
