Ale-Battered Shrimp With Tartar Sauce

  1. .Whisk 3/4 cup flour, ale, 2 egg whites, salt and pepper in medium bowl until smooth.
  2. Cover and let stand at room temperature 2 hours.
  3. Preheat oven to 250F Line baking sheet with paper towels.
  4. Beat remaining 2 egg whites in large bowl until soft peaks form.
  5. Stir 1/3 of whites into ale batter, then fold in remaining whites.
  6. Melt shortening in heavy large pot over medium heat until thermometer registers 375F
  7. Meanwhile, place 1 cup flour in pie dish.
  8. Working in batches, coat shrimp with flour; shake off excess.
  9. Holding shrimp by tail, dip into batter until well coated.
  10. Carefully lower shrimp a few at a time into hot shortening.
  11. Fry until golden brown and cooked through, about 1 minute per side.
  12. Using tongs, transfer shrimp to prepared sheet.
  13. Keep warm in oven while cooking remaining shrimp.
  14. Serve shrimp with Tartar Sauce.
  15. Tartar Sauce:.
  16. Whisk all ingredients in medium bowl to blend.
  17. Season with salt and pepper.
  18. Cover; chill at least 1 hour and up to 2 days.

flour, flour, amber, egg whites, salt, ground black pepper, vegetable shortening, shrimp, mayonnaise, dill pickle, green onions, capers, parsley, lemon juice, mustard, tarragon, worcestershire sauce, hot pepper

Taken from www.food.com/recipe/ale-battered-shrimp-with-tartar-sauce-354085 (may not work)

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