Combine the flour, eggs, beer or club soda, salt, pepper and old bay. Whisk until it forms a smooth batter.
Mix the panko in a shallow plate with the remaining spices- garlic, cayenne u0026 old bay .
Spread the shrimp out on a rimmed baking sheet, pat dry with paper towels.
Sprinkle with 1-2 tsp of old bay.
Dredge the shrimp in the batter holding onto the tail, then dredge in the panko mixture.
Chill for 10 minutes in the fridge.
Heat the oil in a deep heavy bottomed pot to 350 degrees. Using tongs, gently lower 10 shrimp per batch into the oil and cook until golden brown- about 1 minute per batch once all 10 shrimp are in the oil.
Remove using a stainless steel spider strainer. Drain on paper towels.
Repeat until all the shrimp are cooked. Be certain the oil temp returns to 350 degrees in between batches.
Serve immediately with the horseradish sauce.
