|Oil for frying|
|Seasoned flour for dredging|
|Shrimp; peeled and deveined|
In a bowl with the flour, whisk in the beer, a small amount at a time. Add more beer as necessary. Pour the batter through a strainer and let sit for an hour. Check for desired consistency and add more beer if needed.
In a deep pot, heat the oil to 360 degrees. Dredge the item to be fried in seasoned flour and then dip it into the beer batter. Fry until golden.
Remove to a paper towel lined plate. Serve immediately.
Notes: Recipe courtesy of Sara Moulton Recipe by: Cooking Live Show #CL9066 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Mar 7, 1998