Classic tartar sauce

• 1 cup mayonnaise
• 1 tablespoon minced shallots
• 1 teaspoon capers, drained and minced
• 1 tablespoon minced cornichons
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon minced fresh parsley

1. In a bowl, combine the mayonnaise, shallots, capers, cornichons and lemon juice. Mix well. Add the parsley and stir to combine. Refrigerate until ready to serve.

Shrimp

• 1 cup flat, full-bodied ale such as Red Hook ESB
• 1 cup flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking powder
• 1/4 cup cornmeal
• 6 cups canola oil
• 1 1/2 pounds large shrimp, peeled, tails on
• 1 teaspoon cornstarch

1. Whisk together the ale, flour, salt, baking powder and cornmeal. Refrigerate for 30 minutes.

2. Heat the oil to 375 degrees in a large, heavy (5- to 6-quart) saucepan. Meanwhile, place the shrimp in a bowl, add the cornstarch and toss to coat.

3. When the oil is hot, dip the shrimp, a few at a time, into the batter, holding the shrimp by the tail and letting excess batter drip off. Fry the shrimp in batches for 1 to 2 minutes in the oil.

4. Drain on paper towels. Serve immediately with classic tartar sauce.

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