canola oil

Directions:

In a shallow bowl, whisk together the club soda, flour, salt and pepper. Set aside. Heat about 1 1/2 inches of oil in a large saucepan or skillet, enough to cover the shrimp. Dip each side of each shrimp into the flour mixture. Fry 3 minutes or until crisp and cooked through. Drain on paper towel lined plates and serve hot.

Serve with tater sauce.

My thoughts:

I love batter that is fluffy. The trick is carbonation. Some people use beer but I like to use club soda (I use a similar technique when I make onion rings) because it has lots of bubbles but a more neutral flavor which doesn’t mask the fresh, sweet flavor of the shrimp.