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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.

Shrimp

  • 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.

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