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Southern Fried Shrimp with Tartar Sauce

Source of Recipe

Southern Living


Recipe Introduction

"Few things are more near and dear to Southerners' hearts than a big platter of fried shrimp. Crunchy, salty, and conveniently bite-sized, they're the chicken nuggets of the sea. This recipe for Southern fried shrimp will be your new favorite, because we double-dredge them to deliver an extra-crunchy crust. You'll want to file the tartar sauce recipe away, too—packed with pickles, briny capers, and chives, it's a fresh new twist you won't be able to resist."

Recipe Link: https://tinyurl.com/southernfriedshrimp

List of Ingredients

â—¦ Canola oil
â—¦ 1 cup mayonnaise
â—¦ ¼ cup minced sweet onion
â—¦ 2 tablespoons finely chopped dill pickles plus 1 teaspoon pickle juice
â—¦ 1 tablespoon chopped capers
â—¦ 1 tablespoon chopped fresh chives, plus more for garnish
â—¦ 2 teaspoons stone-ground mustard
â—¦ 2 ¼ teaspoons kosher salt, divided
â—¦ 2 ¼ cups self-rising flour
â—¦ 3 tablespoons Creole seasoning (such as Tony Chachere's)
â—¦ ¾ teaspoon black pepper
â—¦ 1 cup whole milk
â—¦ 1 tablespoon hot sauce (such as Tabasco)
â—¦ 2 large eggs, lightly beaten
â—¦ 2 pounds large peeled, deveined raw shrimp, tail-on



Recipe

Preheat oil: Pour oil to a depth of 2 inches in a large Dutch oven; heat over medium-high to 350° to 375° F.

Make tartar sauce: Stir together mayonnaise, onion, pickles and pickle juice, capers, chives, mustard, and ¾ teaspoon of the salt in a medium bowl until combined. Set tartar sauce aside.

Make shrimp coating: Stir together flour, Creole seasoning, pepper, and 1 teaspoon of the salt in a shallow bowl. Whisk together milk, hot sauce, eggs, and remaining ½ teaspoon salt in a medium bowl until combined.

Coat the shrimp: Working in batches, add a handful of shrimp to flour mixture, and toss to coat. Transfer to milk mixture, submerging shrimp completely. Remove from milk mixture; let excess drip off. Return shrimp to flour mixture, tossing to coat. Transfer to a baking sheet; repeat with remaining shrimp.

Fry shrimp: Working in batches, add shrimp to hot oil and cook, turning occasionally, until golden brown and cooked through, about 3 minutes per batch. Remove from oil using a spider skimmer or slotted spoon, and transfer to a wire rack set over a rimmed baking sheet. Repeat with remaining shrimp. Serve with tartar sauce and additional chopped chives.

Makes 6 servings