The secret to that tartar sauce? It must be the dill relish.
Colonnade’s Fried Shrimp and Tartar Sauce
1 cup mayonnaise
1/2 cup dill relish
1 tablespoon finely diced red onion
Dash of Worcestershire sauce
Vegetable oil for frying
1 cup whole milk
Salt and pepper
1/2 cup corn flour or finely ground cornmeal
1/2 cup all-purpose flour
1 pound large shrimp, peeled
Lemon wedges, for serving
For the sauce: In a medium bowl, whisk together mayonnaise, relish, onion and Worcestershire sauce. Cover and refrigerate until ready to use. May be made up to 3 days ahead.
When ready to fry shrimp: in a large Dutch oven, heat oil to 350 degrees.
While oil is heating, make egg wash. In a medium bowl, whisk together milk and eggs and season with salt and pepper. Set aside.
In another medium bowl, make breading. Whisk together corn flour or cornmeal, flour and salt. Set aside.
Working in small batches, put shrimp into egg wash and leave 15 seconds. Remove from egg wash, allow excess egg wash to drip off and put shrimp in breading. Toss to coat shrimp evenly, tap lightly to remove excess breading and carefully add to hot oil. Cook until shrimp has turned golden brown, about 2 minutes. Do not crowd pan. Remove from oil and drain. Continue until all shrimp is cooked. Discard remaining egg wash and breading. Serve hot with lemon wedges and tartar sauce. Makes: 1 1/2 cups tartar sauce and 4 servings fried shrimp
Tartar Sauce, per 1-tablespoon: 80 calories (percent of calories from fat, 90), trace protein, 2 grams carbohydrates, 1 gram fiber, 8 grams fat (1 gram saturated), 3 milligrams cholesterol, 94 milligrams sodium.
Fried Shrimp per serving: 386 calories (percent of calories from fat, 47), 30 grams protein, 20 grams carbohydrates, 1 gram fiber, 20 grams fat (4 grams saturated), 285 milligrams cholesterol, 226 milligrams sodium.