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Coconut Shrimp
1 egg
1
⁄
2 cup all-purpose flour, divided
2
⁄
3 cup beer
1
1
⁄
2 teaspoons baking powder
In medium bowl, combine egg,
1
⁄
4 cup flour, beer and baking powder.
Place
1
⁄
4 cup flour in a small bowl and coconut in a separate bowl.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in
egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on
a baking sheet lined with wax paper. Refrigerate for 30 minutes.
Remove basket from fryer and heat oil to 350ºF. Fry 8 shrimp at a time, turning
once, for 2 to 3 minutes, or until golden brown. Using a wooden slotted spoon or
tongs to remove shrimp and place on paper towels to drain. Makes 6 servings.
Deep-Fried Shrimp
2 pounds large shrimp, peeled
and deveined
1 teaspoon salt
1 teaspoon ground black pepper
In a medium size mixing bowl combine shrimp, salt and pepper; stir. In another
medium size mixing bowl stir together eggs, flour and baking powder. Place a
pound of shrimp into the batter, and stir to coat.
Remove basket from fryer and heat oil to 350ºF. Carefully slide one shrimp at a
time into the preheated oil. Fry 8 shrimp at a time, turning once, for 2 to 3 min-
utes, or until golden brown. Use a wooden slotted spoon or tongs to remove
shrimp and place on paper towels to drain. Makes 4 servings.
Deep-Fried Oysters
1
⁄
2 cup all-purpose flour
1 teaspoon salt
1
⁄2 teaspoon ground black pepper
1 teaspoon seafood seasoning
Combine flour, salt, black pepper and seafood seasoning. Dredge oysters in
flour mixture, dip in egg and roll in breadcrumbs.
Heat deep fryer to 350ºF. Place one layer of oysters in the basket at a time.
Carefully lower basket into hot oil and cook until golden brown, about 2 min-
utes. Drain briefly on paper towels. Serve hot. Makes 4 servings.
1
⁄4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
12 ounces shucked oysters, drained
2 eggs, lightly beaten
3
⁄4 cup fine bread crumbs
8 eggs, beaten
1
1
⁄2 cups all-purpose flour
1 teaspoon baking powder
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