Coconut Shrimp - cooking recipe

Ingredients

1 large egg
2/3 cup beer (I used Sam Adams Double Bock)
1 1/2 teaspoons baking powder
salt, to taste
black pepper, to taste
3/4 cup all-purpose flour, plus more to dust
2 cups desiccated coconut, shredded
24 large shrimp, peeled and deveined, tails on
2 -3 tablespoons canola oil (or more)
1 cup sweet and sour sauce, as a dip (optional)

Preparation

You will need a ziptop plastic baggie,2 shallow bowls and a platter set out before you begin.
Preheat a large skillet over medium-ish heat and heat enough oil to coat the bottom of the pan plus a bit extra (for shallow pan frying).
In one bowl, whisk together a batter using the egg, beer, baking powder,3/4 cup flour and some salt & pepper to taste, whisking until there are no more big lumps.
Place some extra flour into a ziptop plastic baggie.
Place coconut in a separate shallow bowl.
(DREDGE IN FLOUR):Drop all your shrimp into the baggie, seal bag, and shake until all are lightly dusted with flour.
(DUNK IN BATTER):Remove from bag and shake off excess flour. Grab 1 shrimp at a time and dip into the beer mixture, holding the tail, and letting excess drip off.
(COCONUT COATING):Next, drop the wet shrimp into the coconut and roll it around, pressing so the coconut sticks.
Set onto a platter and repeat until all the shrimp are coated.
Once all of your shrimp are coated with coconut, fry them in batches of about 6-8 in the heated oil just a few minutes, flipping once to brown & crisp both sides.
Drain on paper towels and serve with sweet & sour dip.