Frying batter

Frying batter

Ingredients/Components

• sugar
• salt - 1 Tbsp
• flour - 1 c
• baking powder - 2 tsp
• cayenne - 1/8 tsp
• vegetable oil for deep frying - 1 item
• flat beer - 1 c
• peeled, deveined large or medium shrimp - 1 1
• flour in a shaker - 1 item

How to make frying batter:

Open the beer and pour off into a bowl 2 hours before mixing the batter. Leave uncovered at room temperature. To prepare the batter, combine all the ingredients in a large mixing bowl and whip at medium-high speed with an electric mixer until frothy and rather thin in texture. (Or whip vigorously by hand with a whisk, for about 4 minutes.) Cover the bowl with a plastic wrap and let stand at room temperature for at least 3 hours.

Rinse the peeled shrimp and dry with paper towels. Place flat on a large platter and dust evenly with flour. Turn the shrimp over and dust on the other side. Uncover the batter and mix vigorously with a whisk for about 1 minute. Dip the floured shrimp, one at a time in the batter to coat, then drop into the hot oil. Fry 8 to 10 shrimp per batch until golden brown. Drain on paper towels for 1 minute, then place on a platter covered with paper towels and set in a 175° oven to keep warm. Continue dipping and frying the shrimp in batches as indicated. Place the cooked shrimp as much as possible in a single layer on the warming platter. This is a good batter for any fried meat or vegetables.

Recipe categories: Low fat, Main dish.