I need to find an all you can eat fried shrimp place to take Miss F. And hopefully they charge less for a child. And then laugh and laugh when she takes down fried shrimp by the dozen. She prefers her shrimp plain, no dipping sauce needed. When I was her age, I was a ketchup only kind of kid, but I learned to appreciate tartar sauce and remoulade as time went by. And I still don't mind ketchup! I made this tartar sauce with the Meyer lemons from my mom, but it could be made with regular lemon juice, just half the amount.
½ cup mayonnaise
2 tablespoons capers, roughly chopped
2 tablespoons Meyer lemon juice
1 tablespoon sweet pickle relish
½ cup milk
½ cup Panko breadcrumbs
½ cup flour
1 pound shrimp, peeled and deveined
In a small bowl, stir together the mayonnaise, capers, pickles, lemon juice and hot sauce to taste. Cover and chill for one hour.
In a shallow dish, whisk together the egg and milk. In another shallow dish, combine the Panko and flour. Toss the shrimp in the egg and milk mixture and then dredge in the Panko mixture. Refrigerate the shrimp for 15 minutes to set the coating. Heat two inches of oil in a Dutch oven over medium-high heat. Fry the shrimp for 3 to 4 minutes, remove and drain on paper towels.
Serve the shrimp with the tartar sauce.
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