4 (6)

Appetizers, Fish and Shellfish, Mains

Beer-battered shrimp with classic tartar sauce

Beer-battered shrimp with classic tartar sauce
Mel Melcon / Los Angeles Times

You're parked on the sofa, beer in hand, face painted, Terrible Towels in a pile on the floor. You've spent the off-week playing Madden video games and you're pumped. You're hungry. But you're NOT in the mood to have somebody ... Read more

Total time: 30 minutes, plus 1 hour, 30 minutes standing and refrigerating time | Serves 6 to 8

Classic tartar sauce

  • 1 cup classic mayonnaise (see related recipe)
  • 1 tablespoon minced shallots
  • 1 teaspoon capers, drained and minced
  • 1 tablespoon minced cornichons
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon minced fresh parsley

Step 1In a bowl, combine the mayonnaise, shallots, capers, cornichons and lemon juice. Mix well. Add the parsley and stir to combine. Refrigerate until ready to serve.


  • 1 cup flat, full-bodied ale such as Red Hook ESB
  • 1 cup flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 1/4 cup cornmeal
  • 6 cups canola oil
  • 1 1/2 pounds large shrimp, peeled, tails on
  • 1 teaspoon cornstarch

Step 1Whisk together the ale, flour, salt, baking powder and cornmeal. Refrigerate for 30 minutes.

Step 2Heat the oil to 375 degrees in a large, heavy (5- to 6-quart) saucepan. Meanwhile, place the shrimp in a bowl, add the cornstarch and toss to coat.

Step 3When the oil is hot, dip the shrimp, a few at a time, into the batter, holding the shrimp by the tail and letting excess batter drip off. Fry the shrimp in batches for 1 to 2 minutes in the oil.

Step 4Drain on paper towels. Serve immediately with classic tartar sauce.

Note: Make the classic mayonnaise as described in the Buffalo chicken wings recipe for use in this tartar sauce.


Rose geranium ice cream with rose geranium blackberries
Rose geranium ice cream with rose geranium blackberries

Creme brulee
Creme brulee

Steamed fish (Jing yue)
Steamed fish (Jing yue)

Risotto with spring herbs
Risotto with spring herbs

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Beet and burrata salad
Oysters Rockefeller
Hudson's steamed Manila clams
English pea and goat cheese tart