Recipe courtesy of Mac & Ernie's Roadside Eatery

Mac and Ernie's Fried Shrimp with Tartar Sauce

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  • Level: Intermediate
  • Total: 45 min
  • Active: 40 min
  • Yield: 4 servings
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1 quart peanut oil

1 pound all-purpose flour 

2 tablespoons ground black pepper 

1 tablespoon sea salt 

2 teaspoons Cajun seasoning 

1/2 teaspoon onion powder 

2 eggs 

One 12-ounce can evaporated milk 

2 pounds shrimp, tails on, peeled and deveined

Tartar Sauce, recipe follows

Tartar Sauce:

1 cup mayonnaise

1 tablespoon dried minced onion 

1 tablespoon dill relish 

2 teaspoons dried dillweed 

1 teaspoon ground black pepper 

1 teaspoon sweet relish 


Special equipment:
a deep-frying thermometer
  1. Fill a heavy bottomed deep pan like a Dutch oven with peanut oil. Fit with a deep-frying thermometer and heat to 360 degrees F.
  2. Mix together the flour, pepper, salt, Cajun seasoning and onion powder in a bowl.
  3. Beat the eggs in a separate bowl, then slowly beat in the evaporated milk.
  4. Line a sheet pan with paper towels. Put a cooling rack on top.
  5. Dip some shrimp into the egg/evaporated milk mixture, then toss into the seasoned flour. Shake off excess flour. Slowly lower into hot oil and fry until golden brown and delicious, about 3 minutes. Remove with a slotted spoon to cooling rack. Let oil come back to 360 degrees F. Repeat with remaining shrimp, egg mixture and seasoned flour. Serve with Tartar Sauce.

Tartar Sauce:

  1. Mix together the mayonnaise, onion, pepper, dill relish, dillweed, pepper and sweet relish. Serve on the side with the shrimp.

Cook’s Note

Buy US Gulf shrimp and only US Gulf shrimp. Don't overcook the shrimp or it will easily get chewy.