Crisp-Fried Shrimp

The Spanish version of Tempura, this produces a much thicker crust. It is most often made with shrimp, but you can use any seafood or vegetable or even bits of meat. It’s a simple but superflavorful frying technique.

In much of Spain, olive oil is used for deep-frying, and it’s good; furthermore, it has become so inexpensive that it’s no longer impractical. But you can use a neutral oil, like corn or vegetable oil, if you prefer.