Ale Battered Shrimp With Tartar Sauce Recipes

Steps:

• Fill a heavy bottomed deep pan like a Dutch oven with peanut oil. Fit with a deep-frying thermometer and heat to 360 degrees F.
• Mix together the flour, pepper, salt, Cajun seasoning and onion powder in a bowl.
• Beat the eggs in a separate bowl, then slowly beat in the evaporated milk.
• Line a sheet pan with paper towels. Put a cooling rack on top.
• Dip some shrimp into the egg/evaporated milk mixture, then toss into the seasoned flour. Shake off excess flour. Slowly lower into hot oil and fry until golden brown and delicious, about 3 minutes. Remove with a slotted spoon to cooling rack. Let oil come back to 360 degrees F. Repeat with remaining shrimp, egg mixture and seasoned flour. Serve with Tartar Sauce.
• Mix together the mayonnaise, onion, pepper, dill relish, dillweed, pepper and sweet relish. Serve on the side with the shrimp.

Steps:

• Pour the oil into a heavy-bottomed pot fitted with a deep-frying thermometer. Heat over medium-high heat to 375 degrees F. Line a baking sheet with paper towels and top with a cooling rack.
• In a medium mixing bowl, whisk together the rice flour and beer until a smooth batter is formed. Season with 1/2 teaspoon salt and pepper.
• Lightly salt the shrimp. Holding the tails, dip the shrimp into the batter to evenly coat on both sides.
• One by one, gently drop the battered shrimp into the hot oil. Fry, flipping once if necessary, until golden brown on both sides, 1 to 2 minutes. While frying the shrimp, be sure to monitor the temperature of the oil and maintain it at 375 degrees F. Transfer the fried shrimp to the cooling rack and sprinkle generously with salt.
• Serve the fried shrimp with Tartar Sauce for dipping.
• Mix the mayonnaise, dill, cornichons, vinegar, capers, mustard and some salt and pepper in a small bowl. Refrigerate until serving.

Steps:

• Whisk all ingredients in medium bowl to blend. Season with salt and pepper. Cover; chill at least 1 hour and up to 2 days.

Steps:

• Whisk 3/4 cup flour, ale, 2 egg whites, salt and pepper in medium bowl until smooth. Cover and let stand at room temperature 2 hours.
• Preheat oven to 250°F. Line baking sheet with paper towels. Beat remaining 2 egg whites in large bowl until soft peaks form. Stir 1/3 of whites into ale batter, then fold in remaining whites.
• Melt shortening in heavy large pot over medium heat until thermometer registers 375°F.
• Meanwhile, place 1 cup flour in pie dish. Working in batches, coat shrimp with flour; shake off excess. Holding shrimp by tail, dip into batter until well coated. Carefully lower shrimp a few at a time into hot shortening. Fry until golden brown and cooked through, about 1 minute per side. Using tongs, transfer shrimp to prepared sheet. Keep warm in oven while cooking remaining shrimp. Serve shrimp with Tartar Sauce.