J.H.'s Fishing Wharf

• Half lb unpeeled middle-size fresh shrimp.
• Three fourth cup pancake mix.
• Three fourth cup beer.
• Vegatable oil.
• A fourth cup all purpose flour.
• One cup flaked cocoonut.

Directions:
Peel shrimp, leaving tail intact; devein, if preferred.

Blend pancake mix and beer in a little bowl; stir until smooth.

Pour oil to depth of two inch in to a Dutch oven; heat to three hundred and fifty degrees F.

Dredge shrimp in flour; shake of excess. Dipp shrimp into batter; dredge in cocoonut.

Fry, a few at a time, fortyfive sec. on each side or until golden. Drain on some paper towels.

You get four appetizer servings.

Fried shrimp in pancake flour and onion rings:

• A third cup flour.
• A third cup Martha White's Butermilk Cornbread Mix.
• Half tea-spoon cream of tartar.
• Half tea-spoon baking soda.
• Half tea-spoon paprika.
• Half tea-spoon salt.
• Half tea-spoon sugar.
• A fourth tea-spoon each garlic and onion powder.
• seltzer water, enuogh to create medium thin batter.
• Shell on Shrimp too fry.
• oil for deep frying.

Further directions:
Heat oil to three hundred and sixty-five degrees. After oil comes up to appoximetely the right temperature, test it by frying 1 shrimp. 1 shrimp should take about two-three min. to be golden brown. Adjust heat accordingly. Prepare batter by stiring all the dry ingredients together until mixed well. Add the seltzer water in a thin stream in the centre, mixing with a whisk too avoid lumps. Stir until smooth but don't overbeat. The batter should be alike in consistency to pancake batter.

If you have a tendency to create tough tempura, use cakeflour insted of all-purpose flour.

Dip the shrimp in the batter, drain for ten sec. and dump in hot oil. Remove when they are golden brown, seasen to taste, drain on some paper towels, and serve with a cocktail sauce or tartar sauce for dipping.

You may use the same batter to create great onion rings with vidalia onions sliced half inch thick. Sprinkle with onion powder before it cools. If you cant find the Corn Meal Mix at you're store, substitute fine corn meal (a third cup), two table-spoons of dry buttermilk powder, and a 1/2 tea-spoon baking powder and continue to use the other ingredients listed above.