Batter-fried Shrimp

Name: Batter-fried Shrimp
Yield: 4 to 6 Servings.
Ingredients: 2 teaspoons finely chopped parsley; 1 tablespoon dry sherry; Salt; Peanut, vegetable, or corn oil for deep frying; 1½ tablespoons cornstarch; Marmalade and mustard sauce, optional; Hot mustard, optional; Lemon wedges, optional; chopped chutney, optional; Beer batter; 1½ pounds shrimp

Preparation info

4 to 6
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

1½ pounds shrimp
Beer batter
1½ tablespoons cornstarch

Fish course
Starter
Pescatarian

Method

Peel and devein the shrimp but leave the last tail segment intact. Refrigerate until ready to use.
Prepare the beer batter well in advance.
Combine the shrimp with the cornstarch, sherry, parsley, and salt to taste.
When ready to cook, heat the oil. Add a few shrimp at a time to the batter and, using a two-pronged fork, drop them, one at a time