Beer-battered shrimp with classic tartar sauce

Time 30 minutes
Yields Serves 6 to 8
Beer-battered shrimp with classic tartar sauce
(Mel Melcon / Los Angeles Times)

Classic tartar sauce


In a bowl, combine the mayonnaise, shallots, capers, cornichons and lemon juice. Mix well. Add the parsley and stir to combine. Refrigerate until ready to serve.



Whisk together the ale, flour, salt, baking powder and cornmeal. Refrigerate for 30 minutes.


Heat the oil to 375 degrees in a large, heavy (5- to 6-quart) saucepan. Meanwhile, place the shrimp in a bowl, add the cornstarch and toss to coat.


When the oil is hot, dip the shrimp, a few at a time, into the batter, holding the shrimp by the tail and letting excess batter drip off. Fry the shrimp in batches for 1 to 2 minutes in the oil.


Drain on paper towels. Serve immediately with classic tartar sauce.

Make the classic mayonnaise as described in the Buffalo chicken wings recipe for use in this tartar sauce.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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