Beer adds a nice yeasty flavor to this batter, which can also be used for fish and chips or any other fried seafood.
You Will Need
* 2 1/2 c. flour
* 1/2 tsp. salt
* 1 tbsp. paprika
* A 12-ounce bottle beer
* 2 lb. shrimp
* Vegetable oil
* Lemon wedges
* Cocktail sauce
* A deep fryer
* A cooking thermometer
* A sharp knife
* Plastic wrap
Step 1: Make the batter
Combine 1½ cups flour with the salt and paprika and whisk in the beer until smooth.
Cover the batter with plastic wrap and let it sit at room temperature for an hour. This will help the batter stick to the shrimp.
Step 2: Peel the shrimp
Peel the shrimp, leaving the tails on.
Step 3: Devein the shrimp
Make a shallow cut along the back of each shrimp with the tip of a sharp knife. Remove the vein under running water with your fingers or with the knife.
Larger shrimps' veins can impart a dirty flavor or gritty texture.
Step 4: Heat the oil
Heat vegetable oil in a deep fryer or a large heavy skillet to 375 degrees Fahrenheit.
Step 5: Batter the shrimp
Dredge each shrimp in the remaining flour before dipping it in the batter.
Step 6: Fry the shrimp
Drop shrimp in the hot oil and fry until golden brown.
Step 7: Serve
Serve fried shrimp with lemon wedges and tartar sauce or cocktail sauce.
Fact: Bass Ale's red triangle is the oldest trademark in Britain, registered in 1876.