Batter Fried Shrimp
1 1/2 pounds shrimp, peeled and deveined
1/2 cup oil
1 egg, beaten
1 cup flour
1/2 cup milk
1 tsp salt
oil for frying
Preheat oil to 350 degrees. (I most often use a cast iron fry pan for this, but you could use a kettle or a deep fryer.)
Combine 1/2 cup oil and egg; beat well.
Add remaining ingredients except oil for frying; stir until well blended.
Pat shrimp dry with a paper towel. (You can butterfly the shrimp if you prefer.)
Dip shrimp into batter to coat.
Drop shrimp into hot oil and fry for 30 to 60 seconds or until golden brown. Turn shrimp with tongs if necessary. Fry second side for 30 to 60 seconds.
Remove with slotted spoon; drain on paper towel.
Notes: Add 1/2 tsp baking powder to batter to make a much lighter crust. Or use beer instead of milk for a barley flavor.
Pairs Well With
This is a versatile batter recipe for frying shrimp or fish filets. I think it would also work for deep frying veggies. I have made it with milk and with beer - it's great either way. I most recently made this with Blue Moon Beer, which has a hint of orange flavor - delicious.