Gamberetti Fritti Recipe

Prepare shrimp

Rinse the shrimp and pat dry thoroughly with paper towels. If not already done, peel and devein shrimp, leaving tails on if desired. Place shrimp in a bowl and toss with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tbsp fresh lemon juice. Let sit 10–15 minutes while you prepare the breading and sauce.

Prepare dry mixes

In a shallow bowl or plate, combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp salt and 1/2 tsp paprika. In another shallow bowl, whisk 2 eggs with 1/2 cup cold sparkling water (or club soda) until slightly frothy — the cold bubbly liquid gives extra crispness. Place 1 cup panko breadcrumbs in a third shallow bowl.

Breading procedure

Working in batches, dredge the seasoned shrimp first in the flour mixture, shaking off excess. Dip into the egg-and-sparkling-water batter, letting excess drip back into the bowl. Finally press into the panko breadcrumbs to coat thoroughly. Place breaded shrimp on a baking sheet in a single layer while you heat the oil. If you prefer a lighter coating, omit the breadcrumbs and use only the flour and batter.

Heat oil

Pour about 4 cups neutral oil into a deep, heavy pot or Dutch oven (enough to submerge shrimp in a single layer) and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of breadcrumb into the oil — it should sizzle actively and float up.

Fry shrimp

Fry shrimp in small batches (do not overcrowd) for 2–3 minutes per batch, until golden brown and crisp. Use a slotted spoon or spider to transfer to a wire rack set over a baking sheet or to paper towels to drain. Keep finished batches warm in a low oven (200°F / 95°C) while you finish frying remaining shrimp.

Make sauce

While the oil is heating or shrimp are marinating, combine 1/2 cup mayonnaise, 2 tbsp finely minced dill pickle (or 2 tbsp sweet pickle relish), 1 tbsp chopped capers, 1 tbsp finely minced shallot, 1 tbsp fresh lemon juice, 1/2 tsp Dijon mustard, 1 tbsp chopped fresh parsley, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Stir until smooth and taste; adjust lemon, salt or mustard to preference. Chill until ready to serve. The sauce can be made several hours ahead to let flavors meld.

Arrange fried shrimp on a serving platter, garnish with chopped fresh parsley and lemon wedges. Serve immediately with the chilled tartar sauce for dipping.

Leftovers: store shrimp in an airtight container in the refrigerator for up to 1 day; re-crisp in a 400°F (200°C) oven for 5–7 minutes.