Pan-Fried Shrimp

Ingredients

• 1 cup panko (Japanese breadcrumbs)
• 1 tablespoon finely chopped fresh flat-leaf parsley leaves
• 1/4 teaspoon kosher salt
• 3 1/2 ounces rice flour (about 3/4 cup)
• 2 1/4 ounces all-purpose flour (about 1/2 cup)
• 1/2 teaspoon baking soda
• 12 ounces chilled pilsner beer
• 6 tablespoons canola oil, divided
• 1 1/2 pounds peeled, deveined large shrimp

Preparation

1. 1. Combine the first 3 ingredients in a shallow baking dish; toss to combine. Weigh or lightly spoon rice flour and all-purpose flour into dry measuring cups; level with a knife. Combine flours and baking soda in a large bowl, stirring with a whisk. Gradually add beer, stirring with a whisk until smooth.
2. 2. Heat a large skillet over medium-high heat. Add 3 tablespoons oil to pan; swirl to coat. Dip half of shrimp in batter; shake off excess. Dredge shrimp lightly in panko mixture. Place shrimp in a single layer in pan, and cook for 2 1/2 minutes on each side or until golden brown. Remove shrimp from pan; drain on paper towels. Repeat procedure with the remaining oil, shrimp, batter, and panko mixture.