Fried shrimp in ale batter with tartar sauce
8 servings
40 minutes
Beer-battered fried shrimp is a refined dish of French cuisine that embodies a combination of lightness and rich flavor. The light batter enriched with dark ale gives the shrimp a crispy golden crust, while the tender meat inside remains juicy and aromatic. Tartar sauce adds zest and depth of flavor, creating harmony between the texture and freshness of seafood. The origins of this dish trace back to when beer batter became popular in European gastronomy, and seafood was an integral part of Mediterranean cuisine. Perfect for both festive tables and cozy dinners, this treat impresses with its elegance and simplicity of preparation.
1
In a bowl, mix 0.75 cup of flour, ale, 2 egg whites, salt, and pepper. Cover and let sit at room temperature for 2 hours.
- Wheat flour: 1.8 glass
- Dark ale: 0.8 glass
- Egg white: 4 pieces
- Salt: 1.3 teaspoon
- Ground black pepper: 0.5 teaspoon
2
Preheat the oven to 120 degrees. Line the baking tray with paper towels.
3
In a large bowl, beat the remaining 2 egg whites into a stiff foam and gently fold them into the prepared batter.
- Egg white: 4 pieces
4
Heat the fat in a large pot to 190 degrees.
- Vegetable shortening: 1.8 kg
5
Meanwhile, pour 1 cup of flour onto a plate. Dredge each shrimp in the flour, then dip it in the batter and carefully drop it into the fat. Fry until golden brown for about 1.5–2 minutes. Place the cooked shrimp on a tray and send them to the oven to keep warm. Serve with tartar sauce.
- Wheat flour: 1.8 glass
- Peeled shrimp: 700 g
- Tartar sauce: to taste
