Ale-Battered Shrimp With Tartar Sauce
Ready In: 40 mins
Serves: 6
Ingredients
- 3⁄4 cup unbleached all-purpose flour, plus
- 1 cup unbleached all-purpose flour
- 3⁄4 cup amber ale, room temperature
- 4 large egg whites
- 1 1⁄4 teaspoons salt
- 1⁄2 teaspoon ground black pepper
- 3 lbs vegetable shortening (or more as needed for frying)
- 1 1⁄2 lbs uncooked large shrimp, peeled, tails left intact, deveined
Tartar Sauce
- 1 cup mayonnaise
- 1⁄4 cup finely chopped dill pickle
- 3 tablespoons chopped green onions
- 1 tablespoon drained capers
- 1 tablespoon chopped fresh parsley
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1⁄2 teaspoon dried tarragon
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄4 teaspoon hot pepper sauce
Directions
- .Whisk 3/4 cup flour, ale, 2 egg whites, salt and pepper in medium bowl until smooth. Cover and let stand at room temperature 2 hours.
- Preheat oven to 250°F Line baking sheet with paper towels. Beat remaining 2 egg whites in large bowl until soft peaks form. Stir 1/3 of whites into ale batter, then fold in remaining whites.
- Melt shortening in heavy large pot over medium heat until thermometer registers 375°F
- Meanwhile, place 1 cup flour in pie dish. Working in batches, coat shrimp with flour; shake off excess. Holding shrimp by tail, dip into batter until well coated. Carefully lower shrimp a few at a time into hot shortening. Fry until golden brown and cooked through, about 1 minute per side. Using tongs, transfer shrimp to prepared sheet. Keep warm in oven while cooking remaining shrimp. Serve shrimp with Tartar Sauce.
- Tartar Sauce:
- Whisk all ingredients in medium bowl to blend. Season with salt and pepper. Cover; chill at least 1 hour and up to 2 days.
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