Mark Bittman: Beer Battered Shrimp Po' Boy

By Alaina Sullivan

Not only does beer give the shrimp great flavor, but it is scientifically proven to make superior batter. As soon as the beer-battered shrimp hit the pan, CO2 bubbles begin to dance and foam up around the shrimp. A panko dredging assists the process, and, as a result, the shrimp are left trapped in a flavorful and lacy-light crust. Pile them high on bread with mayo, lettuce, and tomato. Recipe from Mark Bittman's Kitchen Express.

Beer Batter Shrimp Po' Boy

Heat oil for frying. In a bowl, mix together one can of beer; one and one-half cups cornmeal (or panko) and pinches of salt, pepper; and paprika. Dip shrimp into batter and fry in batches until golden, about three minutes (flip once). Serve on split crusty Italian or French loaves with lettuce, tomato, and mayonnaise; lemon juice and hot sauce are also great here.

Mark Bittman's Kitchen Express presents more than 400 incredibly fast and easy recipes tailored to each season and presented in a simple, straightforward style. Bittman's recipe sketches are the ideal mix of inspiration and instruction: everything a home cook needs to prepare a delicious, healthful, and cost-conscious repertoire of meals for any season and any time of day.