Pat shrimp dry with paper towels and season lightly with 0.5 tsp kosher salt and 0.25 tsp pepper. If tails are on, leave them for presentation or remove as desired.

Set up breading station

In one shallow bowl combine flour and cornstarch with 1 tsp paprika, 0.5 tsp garlic powder and 0.5 tsp kosher salt. In a second bowl whisk eggs with milk and 1 tsp hot sauce (optional). In a third bowl place the breadcrumbs/panko seasoned with 0.5 tsp salt and a pinch of pepper.

Prepare fries

Cut potatoes into 1/3-1/2 inch fries. Rinse in cold water until water runs clear to remove excess starch, then spread on a towel and pat dry. Toss with 1 tsp oil and a light pinch of salt and pepper; set aside.

Make coleslaw dressing

In a bowl whisk together 0.25 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, 0.5 tsp Dijon, 0.5 tsp salt and 0.25 tsp pepper. Toss with shredded cabbage and grated carrot. Refrigerate until serving.

Make cocktail sauce

Stir together 0.5 cup ketchup, 1 tbsp prepared horseradish, 1 tsp lemon juice, 0.5 tsp Worcestershire and optional hot sauce. Taste and adjust horseradish for heat. Refrigerate.

Make remoulade (optional)

Whisk 0.5 cup mayonnaise with 1 tsp Dijon, 1 tsp chopped capers, 1 tsp relish, 0.5 tsp paprika, 0.5 tsp lemon juice, optional 0.25 tsp hot sauce and 0.25 tsp salt. Chill until serving.

Cook fries

Heat 1 cup vegetable oil in a large skillet over medium-high heat (or heat a deep fryer to 350°F / 175°C). When oil is hot, fry the potatoes in a single layer in batches, 3–4 minutes per side, until golden and crisp. Transfer to a paper-towel-lined tray and season immediately with 1 tsp kosher salt while hot. Keep warm in a low oven (200°F/95°C) if needed.

Fry shrimp

Heat oil

Heat 3–4 cups neutral oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). If you don’t have a thermometer, the oil should bubble when a breadcrumb is dropped in and turns golden within ~30 seconds.

Breading shrimp

Working in small batches to avoid overcrowding, dredge each shrimp first in the flour mixture (shake off excess), then dip into the egg wash, letting excess drip off, and finally press into the breadcrumbs to coat evenly.

Frying

Carefully lower 6–8 shrimp into the hot oil (depending on pot size) and fry 2–3 minutes, turning once, until golden-brown and cooked through (internal opaque, about 120–130°F). Remove with a slotted spoon to a rack or paper towels. Lightly season with a pinch of salt immediately. Repeat with remaining shrimp.

If oil temperature drops too low, let it return to 350°F between batches to keep coating crisp.

Finish & serve

Plate a portion of fries and a scoop of coleslaw. Arrange 6–8 fried shrimp alongside. Serve with cocktail sauce and remoulade on the side (offer both) and lemon wedges. Sprinkle chopped parsley over the shrimp if using.

Leftover tips: Keep shrimp on a wire rack in a warm oven (200°F/95°C) for up to 20 minutes to maintain crispness before serving. Do not seal while hot — moisture will soften the crust.