Beer Battered Shrimp

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Plan ahead the beer batter needs to sit for 2 hours at room temperature before using. This recipe makes 1-1/2 pounds of shrimp double the batter recipe if you are planning to make a larger amount. You can store the used shortening for future use.

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Steps

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In a medium bowl whisk together 3 / 4 cup flour , 3 / 4 cup room temperature beer and 2 unbeaten egg whites until smooth.

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Cover and let stand at room temperature for 2 hours.

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After 2 hours , set oven to 250f.

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In a large bowl beat the remaining 2 egg whites until soft peaks form.

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Stir in about 1 / 3 of the egg white batter into the beer batter , then fold in the remaining egg whites.

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Melt the shortening to 375f in a heavy large pot or a deep fryer.

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Meanwhile place 1 cup flour into a pie dish.

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Working in batches , coat the shrimp with flour.

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Holding the shrimp by the tail , dip into batter until well coated.

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Carefully lower the shrimp a few at a time into hot shortening.

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Fry until golden brown and cooked through.

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Using tongs transfer the cooked shrimp to a oven-proof baking sheet and keep warm in the preheated oven while cooking the remaining shrimp.

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Serve with tartar sauce.

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Ingredients

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all-purpose flour, ale, egg whites, salt, black pepper, large shrimp, shortening