Ingredients
2 ¼ cups beer batter (recipe not included)
52 to 56 medium-size shrimp, about 1 ½ pounds
Oil for deep frying
Tartar Sauce
Directions
Prepare beer-batter base at least two hours in advance. Before using, fold in the egg white. Heat the oil in a deep fat fryer, wok, or skillet to a temperature of about 350 to degrees.
Add the shrimp to the batter. Lift one shrimp at a time from the batter using the tines of a two-pronged fork, and quickly add each shrimp to the oil. The shrimp will rise to the surface. Do no crowd. As you fry, take care to remove and discard browned bits and pieces of batter that may accumulate from the droppings. Let one batch cook, stirring, two or three minutes or until golden brown and crisp all over. Drain on paper towels. Serve hot with tartar sauce for dipping.