Recipe by Mille®
In the late 1970s, I discovered Clyde's restaurant in Columbia, Maryland. The entire menu was fabulous, especially the Beer Battered Shrimp and their Victoria Spice Cake. Both recipes were creations of the chef, who passed away a few years later and took her recipes to her grave. The restaurant later became part of a chain and only the splendid decor remains today. The food is still good, but that's all – just "good". For months, I have been trying to replicate something approaching the taste of that wonderful shrimp dish. I am very pleased with the following recipe.
- 1 lb large or jumbo fresh shrimp, peeled and deveined
- 4 ounces self-rising flour
- 3⁄4 teaspoon shellfish spice mix
- 1 egg
- 1 tablespoon unsalted butter, melted
- 5 fluid ounces strong flavoured beer or 5 fluid ounces ale
- oil, or melted fat to deep fry
- lemon wedge, to garnish
- prepared seafood cocktail sauce (optional)
Shellfish Spice Mix
- 1 tablespoon morton lite salt
- 1 tablespoon salt-free lemon pepper
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon Old Bay Seasoning
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon cornstarch
Directions See How It's Made
- ----Shellfish Spice Mix----.
- Combine all ingredients in a small bowl and mix well.
- Store unused portion in an empty spice bottle and refrigerate for maximum flavour retention.
- ----Fried Shrimp----.
- Sift the flour and ¾ tsp (or more, if you like) shellfish spice mix into a bowl.
- Beat to a smooth batter with unbeaten egg, butter and beer.
- Dredge the shrimp in the batter to coat them and place them, a few at a time, in a frying basket and fry in hot oil or fat (350F/180C) for about a minute or two until the batter is golden brown.
- Remove them from the oil and drain them.
- Serve with lemon wedges and, if desired, cocktail sauce.