Fried Shrimp Recipe

In a small bowl combine ketchup, horseradish, lemon juice, Worcestershire sauce, optional hot sauce, and salt. Taste and adjust horseradish and hot sauce to preferred heat. Chill while you prepare the rest of the meal.

In a separate small bowl stir together mayonnaise, chopped dill pickles, chopped capers, lemon juice, Dijon mustard and chopped parsley. Season with salt and pepper. Cover and refrigerate until ready to serve.

If frying

Cut potatoes into 1/4–1/2 inch sticks. Rinse in cold water until water runs clear to remove excess starch, then pat dry thoroughly with towels. Toss fries with 1 tsp cornstarch and a pinch of salt and pepper. Heat 1 quart (about 1 L) of oil in a heavy pot or deep fryer to 325°F (160°C). Fry potatoes in batches for 4–6 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry again in batches 2–3 minutes until golden and crisp. Drain and season with additional salt immediately.

If oven-roasting

Preheat oven to 425°F (220°C). Toss cut potatoes with 1 tbsp olive oil, 1 tsp cornstarch, salt and pepper. Spread in a single layer on a baking sheet and roast 30–35 minutes, turning once, until crisp and golden.

Pat shrimp dry with paper towels. If shrimp are frozen, make sure they are fully thawed and patted dry. Season shrimp lightly with 1/2 tsp of the kosher salt and 1/4 tsp black pepper.

Set up a three-station breading station: bowl 1 - flour mixed with cornstarch, 1 tsp kosher salt, 1/4 tsp black pepper, garlic powder and paprika; bowl 2 - whisk eggs with milk until combined; bowl 3 - breadcrumbs. Working in batches, dredge each shrimp first in the flour mixture, shaking off excess, then dip into the egg wash, letting excess drip, then press into breadcrumbs to coat evenly. Place breaded shrimp on a wire rack and let rest 10 minutes to help coating adhere.

Heat oil in a deep pot or fryer to 350°F (175°C). Use enough oil so shrimp can float without crowding (about 2–3 inches deep). Fry shrimp in small batches (4–6 at a time depending on pot size) for 2–3 minutes until golden brown and opaque inside. Do not overcrowd the oil or temperature will drop. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Sprinkle with remaining 1 tsp kosher salt while hot to season. Maintain oil temperature between 340–360°F (170–180°C) for consistent results.

Arrange fries and fried shrimp on plates. Add small bowls or ramekins of cocktail sauce and tartar sauce. Garnish with lemon wedges and chopped parsley if desired. Serve immediately while shrimp and fries are hot and crisp.