Ale-Battered Shrimp with Tartar Sauce

1. 1

   Whisk 3/4 cup flour, ale, 2 egg whites, salt and pepper in medium bowl until smooth.

2. 2

   Cover and let stand at room temperature 2 hours.

3. 3

   Preheat oven to 250F.

4. 4

   Line baking sheet with paper towels.

5. 5

   Beat remaining 2 egg whites in large bowl until soft peaks form.

6. 6

   Stir 1/3 of whites into ale batter, then fold in remaining whites.

7. 7

   Melt shortening in heavy large pot over medium heat until thermometer registers 375F.

8. 8

   Meanwhile, place 1 cup flour in pie dish.

9. 9

   Working in batches, coat shrimp with flour; shake off excess.

10. 10

    Holding shrimp by tail, dip into batter until well coated.

11. 11

    Carefully lower shrimp a few at a time into hot shortening.

12. 12

    Fry until golden brown and cooked through, about 1 minute per side.

13. 13

    Using tongs, transfer shrimp to prepared sheet.

14. 14

    Keep warm in oven while cooking remaining shrimp.

15. 15

    Serve shrimp with Tartar Sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.