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Southern Fried Shrimp Ingredients Canola oil 1 cup mayonnaise 1/4 cup minced sweet onion 2 Tbsp. finely chopped dill pickles plus 1 tsp. pickle juice 1 Tbsp. chopped capers 1 Tbsp. chopped fresh chives, plus more for garnish 2 tsp. stone-ground mustard 2 1/4 tsp. kosher salt, divided 2 1/4 cups self-rising flour 3 Tbsp. Creole seasoning (such as Tony Chachere’s) 3/4 tsp. black pepper 1 cup whole milk 1 Tbsp. hot sauce (such as Tabasco) 2 large eggs, lightly beaten 2 lb. large peeled, deveined raw shrimp, tail-on Directions 1 Preheat oil: Pour oil to a depth of 2 inches in a large Dutch oven; heat over medium-high to 350°F to 375°F. 2 Make Tartar Sauce: Stir together mayonnaise, onion, pickles and pickle juice, capers, chives, mustard, and 3/4 teaspoon of the salt in a medium bowl until combined. Set Tartar Sauce aside. 3 Make shrimp coating: Stir together flour, Creole seasoning, pepper, and 1 teaspoon of the salt in a shallow bowl. Whisk together milk, hot sauce, eggs, and remaining 1/2 teaspoon salt in a medium bowl until combined. 4 Coat the shrimp: Working in batches, add a handful of shrimp to flour mixture, and toss to coat. Transfer to milk mixture, submerging shrimp completely. Remove from milk mixture; let excess drip off. Return shrimp to flour mixture, tossing to coat. Transfer to a baking sheet; repeat with remaining shrimp. 5 Fry shrimp: Working in batches, add shrimp to hot oil and cook, turning occasionally, until golden brown and cooked through, about 3 minutes per batch. Remove from oil using a spider skimmer or slotted spoon, and transfer to a wire rack set over a rimmed baking sheet. Repeat with remaining shrimp. Serve with Tartar Sauce and additional chopped chives. @FoodAndRecipesWithCherokee 🦉