Fried Shrimp With Tartar Slaw

Ingredients

• 8 cups coleslaw mix shredded
• 4 large eggs 
• 1.5 cups flour all-purpose
• 1  juice of lemon for serving
• 4 servings kosher salt and pepper freshly ground
• 0.5 cup mayonnaise 
• 1 tablespoon old bay seasoning 
• 2  scallions sliced
• 1.5 pounds shrimp deveined peeled
• 0.3 cup relish sweet
• 4 servings vegetable oil for frying

Equipment

• bowl
• frying pan
• paper towels
• kitchen thermometer
• ziploc bags
• rolling pin

Directions

1. Mix the mayonnaise, relish and lemon juice in a large bowl.
2. Add the coleslaw mix and scallions; season with salt and pepper and toss to coat. Cover and refrigerate until ready to serve.
3. Fill a large bowl halfway with ice water and 1 tablespoon salt. Butterfly the shrimp: Make a deep cut down the back of each shrimp so it can be splayed open. Soak in the ice water, 5 to 10 minutes.
4. Meanwhile, place the saltines in a large resealable plastic bag and finely crush with a rolling pin; transfer to a bowl.
5. Mix the flour and Old Bay Seasoning in another bowl. Lightly beat the eggs in a third bowl. Dredge the shrimp in the seasoned flour, dip in the eggs and press into the crushed crackers, splaying each one open to coat inside the incision.
6. Transfer to a plate, cover and refrigerate until ready to fry.
7. Heat 3/4 inch vegetable oil in a large heavy-bottomed skillet over high heat until a deep-fry thermometer registers 350 degrees F. Fry the shrimp in batches, turning once, until golden, 1 to 2 minutes.
8. Drain on paper towels and season with salt.
9. Serve with lemon wedges and the slaw.
10. Photograph by Antonis Achilleos