Ale-Battered Shrimp With Tartar Sauce

• 34 cup unbleached all-purpose flour, plus
• 1 cup unbleached all-purpose flour
• 34 cup amber ale, room temperature
• 4 large egg whites
• 1 14 teaspoons salt
• 12 teaspoon ground black pepper
• 3 lbs vegetable shortening (or more as needed for frying)
• 1 12 lbs uncooked large shrimp, peeled, tails left intact, deveined
• 1 cup mayonnaise
• 14 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
• 12 teaspoon dried tarragon
• 12 teaspoon Worcestershire sauce
• 14 teaspoon hot pepper 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)