Here's what
you need:
1 3/4 cups all-purpose flour
3/4 cup amber ale, at room temperature
4 large egg whites
1 1/4 teaspoons salt |
1/2 teaspoon ground black pepper
1 1/2 pounds uncooked large shrimp, peeled and deveined
Vegetable oil, for frying
|
Here's how to make it:
Whisk 3/4 cup flour, ale, 2 egg whites, salt and pepper in a bowl until smooth. Cover and let stand at room temperature for 2 hours.
Preheat oven to 250. Line a 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, and then fold in remaining whites.
Heat vegetable oil in a heavy large pot over medium heat until thermometer registers 375.
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 oil. Fry until golden brown and cooked through, about a minute per side. Using tongs, transfer shrimp to prepared baking sheet and keep warm in oven while cooking remaining shrimp.
Serve shrimp with tartar sauce or cocktail sauce. |
