Beer Battered Shrimp

From the LA Times. This uses their Classic Tartar Sauce recipe which in turn uses their Classic Mayonnaise recipe.


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


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

2. Heat 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.

3. When 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.

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