Pieces of firm-fleshed fish can be prepared this way, too, perfect for fish tacos. Batter fried shrimp (camarones rebozados) is much lighter and fluffier than breaded fried shrimp (camarones empanizados). A very easy dipping sauce is a mixture of mayonnaise and the adobo sauce from canned chipotle chiles in adobo, but I prefer a generous squeeze of juice from a fresh Mexican lime.
- 3 eggs, yolks and whites separated
- 1 ½ tablespoons flour, plus additional for dusting shrimp
- Salt to taste
- 1 ½ pounds large shrimp, shelled and deveined, blotted dry with paper towels
- Vegetable oil for frying
Beat the egg whites until stiff peaks form. Beat the salt with the egg yolks and fold them into the whites. Fold in the flour.
Lightly dust shrimp with a bit more flour, tapping off any excess. (This helps the batter adhere.)
Heat about 1 inch of oil in a skillet. Cook shrimp until golden on the bottom, then turn and cook on the other side. Drain on paper towels and serve immediately. Serves 4.
Dining at the lucha libre: An unlikely seafood feast