Jun 09 2026
Restaurants›Soul Haus Kitchen›(8 Pc.) Fried Shrimp W/fries Recipe

(8 Pc.) Fried Shrimp W/fries Recipe

Inspired by Soul Haus Kitchen
Time35m
Serves1

Make (8 Pc.) Fried Shrimp W/fries Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Shrimp

Breading

Fries

Tartar Sauce

Frying & Finishing

Method

Shrimp

  1. 1

    Marinate shrimp

    Pat shrimp dry with paper towels. In a bowl toss shrimp with 1 tsp lemon juice, 1/4 tsp salt, 1/8 tsp black pepper and 1/4 tsp garlic powder. Let sit while you prepare breading and fries (10–15 minutes).

Breading

  1. 2

    Make dry mix

    In a shallow bowl whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/4 tsp salt, 1/2 tsp paprika and 1/8 tsp cayenne (if using).

  2. 3

    Make egg wash

    In a second shallow bowl beat 1 large egg with 2 tbsp milk (or club soda for extra lightness).

  3. 4

    Prepare panko

    Spread 1.5 cups panko breadcrumbs on a plate or shallow dish so each shrimp can be coated evenly.

  4. 5

    Bread the shrimp

    Working one at a time: dredge each marinated shrimp first in the flour/cornstarch mix, shake off excess, dip into the egg wash, then press into the panko to fully coat. Place breaded shrimp on a wire rack while oil heats.

Fries

  1. 6

    Prep potatoes

    Wash and peel if desired. Cut each potato into even 1/2" (1.2 cm) sticks. Put cut fries into a bowl of cold water (about 500 ml) with 1 tsp salt and soak for at least 15 minutes (removes starch for crisper fries).

  2. 7

    Dry fries

    After soaking, drain and pat the fries completely dry with towels — moisture will cause oil spatter and soggy fries. Season with 1/4 tsp black pepper if using; do not over-salt yet.

Tartar Sauce

  1. 8

    Make sauce

    Combine 1/4 cup mayonnaise, 2 tbsp dill pickle relish, 1 tsp lemon juice, 1 tsp Dijon mustard and 1 tsp chopped capers (if using) in a small bowl. Season with 1/8 tsp salt and 1/8 tsp black pepper. Taste and adjust acidity or salt. Refrigerate until serving.

Frying & Finishing

  1. 9

    Heat oil

    Pour about 1.5 L vegetable oil into a deep fryer or heavy pot, leaving at least 5 cm headspace. Heat oil to 175–180°C (350–360°F) for fries and 180–190°C (355–375°F) for shrimp. Use a thermometer for accuracy.

  2. 10

    Par-fry the fries (two-stage frying recommended)

    Working in batches, fry the dried potatoes at 160–165°C (320–330°F) for 4–5 minutes until soft but not browned. Remove with a slotted spoon to a wire rack or paper towels. Increase oil temperature to 180°C (355°F) for final crisping.

  3. 11

    Final fry the fries

    Once oil reaches 180°C, fry the par-fried batches 2–3 minutes until golden and crisp. Remove to a rack or paper towel and immediately season with 1/2 tsp fine salt (adjust to taste). Keep warm in a low oven (90–100°C) if needed.

  4. 12

    Fry the shrimp

    At 180–190°C, carefully lower breaded shrimp into the oil in a single layer (do not overcrowd). Fry 2 to 3 minutes until golden brown and an internal temperature of 63°C (145°F) or opaque throughout. Remove to a rack to drain and sprinkle a light pinch of finishing salt if desired.

  5. 13

    Serve

    Plate 8 fried shrimp with a portion of fries. Add a small bowl of tartar sauce and lemon wedges. Serve immediately so shrimp stays crisp.

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