BEST BEER BATTERED SHRIMP RECIPE RECIPES

Steps:

• In a medium bowl, whisk eggs until smooth, then whisk in beer. Add 1 1/2 cups flour and 1 1/2 teaspoons salt and whisk until combined. Place 1 cup flour in a shallow bowl. Place a wire rack on top of a rimmed baking sheet; set near stove.
• In a wide 6-quart pot fitted with a deep-fat or candy thermometer, heat oil to 375 degrees over medium. (The oil should bubble rapidly when a pinch of flour is added.) Working in small batches, lightly coat food in flour, then dip in batter, gently shaking off excess. Fry, turning halfway through, until browned and crisp, about 5 minutes per batch (adjust heat to maintain 375 degrees). With a slotted spoon, transfer food to rack to drain and discard any browned bits of batter. Season immediately with salt. Keep warm in a 200-degree oven.

Steps:

• Preheat oil to between 350 degrees F and 375 degrees F. [See Note 2]
• Line a bowl or tray with paper towels and set aside.
• In a shallow baking dish, whisk together milk (or buttermilk) and hot sauce. In a separate shallow dish, whisk together the flour, cornmeal, baking powder, black pepper, and salt.
• Dredge the shrimp in the dry mixture first, then into the wet mixture, and finally into the dry mixture again. Shake off any excess flour between each dredging.
• Deep-fry in small batches being careful not overload the fryer (which drops the oil temperature resulting in oily food). Fry for about 2 minutes or until lightly golden brown.
• Remove from oil with a slotted spoon and drain on the paper towel lined baking tray. Serve warm.
• Store any leftovers in the refrigerator for up to 5 days. Reheat in the oven at 350 degrees F for 5-10 minutes to re-crisp outer coating.