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Recipe(tried): Coconut Shrimp (ISO: how to make ahead and reheat?)

Appetizers and Snacks
I'm planning to make a coconut shrimp recipe for Christmas eve dinner. I would love to make it ahead of time as I don't want to have to be working over hot grease while guests are here (I don't have a deep frier and just use oil in a frying pan). If I make them a day ahead, how would you suggest I reheat them, or is that just a bad idea?

Here is the recipe I'll be making (I've made it before and it's delicious):

Coconut Shrimp

1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.

Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes.

Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.

Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
MsgID: 071321
Shared by: Rubia Milwaukee
Board: Make Ahead & Mixes at Recipelink.com
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