Hillside Seafood

Beer battered shrimp features a shatteringly crisp, airy golden crust encasing plump and juicy shrimp. The carbonation in the beer creates a puffy, light texture that seals in the natural sweetness and moisture of the seafood. It delivers a satisfying crunch followed by a mild, savory depth from the malt and hops.

 

Ingredients

• 1 lb large shrimp (peeled and deveined)

• 1 cup all-purpose flour

• 1/2 cup cornstarch

• 1 tsp salt

• 1 tsp Old Bay seasoning

• 1 large egg

• 12 oz cold lager or ale beer

• 1 qt canola or vegetable oil (for frying)

• Extra cornstarch (for dredging)

 

Instructions

1. Prep the shrimp: Peel and devein the shrimp. Pat them dry with paper towels to help the batter stick.  

2. Make the batter: In a large bowl, whisk the flour, cornstarch, salt, and Old Bay. Add the egg and cold beer. Whisk until the batter is smooth and resembles thick pancake batter.  

3. Heat the oil: Pour the oil into a deep fryer or a heavy-bottomed pot. Heat to 350°F.  

4. Coat the shrimp: Lightly dust the dried shrimp with a little extra cornstarch. Dip each shrimp into the beer batter, letting the excess drip off.  

5. Fry the shrimp: Carefully place the shrimp into the hot oil. Fry in small batches for about 4 minutes until golden brown. Do not crowd the pan. 

6. Drain and serve: Remove the shrimp with a slotted spoon. Place on paper towels to drain excess oil. Serve while hot.