1 cup all-purpose flour, plus extra flour for dusting
2 teaspoons cayenne
2 teaspoons salt
1/2 teaspoon baking powder
1 teaspoon granulated sugar
1 8-ounce bottle of beer, room temperature
1 1/2 pounds rock shrimp
4 cups peanut oil for frying
Lemon wedges for garnish
Honey-Mustard Dipping Sauce
6 tablespoons honey
1/4 cup Dijon mustard
1/4 teaspoon Tabasco
To make batter, combine flour, cayenne, salt, baking powder and sugar in a medium bowl. Add beer and whisk until smooth. Set aside uncovered for at least an hour.
In a large saucepan, heat oil to deep-fry temperature, about 350 degrees. Test oil by sprinkling in a few drops of batter. If they immediately rise to the surface, the oil is ready.
Dry strips of rock shrimp or fish on paper towels and then dust with flour, patting well to remove excess. Thoroughly coat shrimp by dipping one at a time in batter. Fry 5 pieces at a time until crisp and golden, about 2 to 3 minutes.
Meanwhile, combine dipping sauce ingredients in a small bowl and set aside.
Remove fish or shrimp with a slotted spoon and drain on paper towels. Serve immediately with lemon wedges and dipping sauce.Copyright © 2015, Los Angeles Times