| Ingredients: beer batter
baby shrimp or crayfish (cooked) 2 cups
Hennepin or Witkap Pater 12 oz.
flour as needed
double action baking powder 1 tbsp.
vegetable oil as needed
salt and pepper as needed
Remoulade Sauce:
mayonnaise 2 cups
capers chopped 1/4 cup
relish 1/4 cup
onions minced 1 tbsp
cayenne pepper 1/2 tsp
tarragon 1 tsp
parsley 1 tbsp
lemon to taste
salt to taste
Directions:1. For batter, whisk flour into beer until thick. Then add baking powder and heat frying oil to 325 degrees.
2. Coat shrimp with batter and fry until golden and drain on paper towel and season with salt and pepper.
3. Combine remoulade ingredients and serve with shrimp. | 
