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.
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.