1.5 lb of peeled deviened shrimp
2 qts conola oil and cooker to hold it
Big mixing bowl
1 Cup of all-purpose flour
.9 Cup of full bodied beer (Corona!)
1 egg
3 Tablespoons of Wocestechire
1 or 2 teaspoons of horseradish sauce
1 teaspoons Tobasco, maybe less or more?
1 Tablespoon of minced garlic
Mix all the wet stuff and the garlic well.
You want to get the fizz off the beer!
Let sit for 10 mins.
Add flour a little at a time, mix really well.
Let set for 20 mins! Important, that flour needs to hydrate.
Get canola oil up to 325 to 350.
Dump damp shrimp in a bag with flour, coat with dry flour.
Dump coated shrimp in the mixing bowl, coat well.
Dump shrimp in colander or such and start adding them to the hot oil.
When they float up golden, they is DONE!
I like em w/ catsup, wife likes coctail sauce.
My dad taught me this, I added the garlic and horseradish.
That sounds awesome. I let the shrimp soak in milk for a few hours and then use crushed ritz crackers instead of flour and fry em up. I’m going to try this recipe though.
with no pictures there’s no such thing as beer battered fried shrimp cooked by Dilly Dally.
xHCFKx
I’d like to thank my dad for coming, and my mom for being there.
I came into this thread hoping for pics. whomp whomp whooooomp
sounds tasty though
A Militia of One.
xHCFKx
i have a good pic of a fried flounder and shrimp platter from waters edge yesterday
Ok, duh, I must report that I ate them so fast that the flash did not catch it in action. Next time, I’ll slow down and take a pic! Maybe sooner than later!
I’ll just add that the type of beer that you use matters - at least with my beer batter, which is a bit simpler than Dilly’s. Different beer can give it a totally different flavor. I like a hoppy microbrew (i.e., Sierra Nevada, IPA) as it gives it a nice sweet/bitter finish. Newcastle makes a good batter as well. Very different taste than the hoppier brews…