Total Time
Prep 20 mins
Cook 20 mins

In the late 1970s, I discovered Clyde's restaurant in Columbia, Maryland. The entire menu was fabulous, especially the Beer Battered Shrimp and their Victoria Spice Cake. Both recipes were creations of the chef, who passed away a few years later and took her recipes to her grave. The restaurant later became part of a chain and only the splendid decor remains today. The food is still good, but that's all – just "good". For months, I have been trying to replicate something approaching the taste of that wonderful shrimp dish. I am very pleased with the following recipe.

Ingredients Nutrition


  1. ----Shellfish Spice Mix----.
  2. Combine all ingredients in a small bowl and mix well.
  3. Store unused portion in an empty spice bottle and refrigerate for maximum flavour retention.
  4. ----Fried Shrimp----.
  5. Sift the flour and ¾ tsp (or more, if you like) shellfish spice mix into a bowl.
  6. Beat to a smooth batter with unbeaten egg, butter and beer.
  7. Dredge the shrimp in the batter to coat them and place them, a few at a time, in a frying basket and fry in hot oil or fat (350F/180C) for about a minute or two until the batter is golden brown.
  8. Remove them from the oil and drain them.
  9. Serve with lemon wedges and, if desired, cocktail sauce.
Most Helpful

5 5

Such an easy recipe and sooooo yummy! Thanks for sharing.