Crispy Ebi Fry with Tartar Sauce & Potato Nest
Panko-crusted jumbo shrimp fried until golden, served with homemade tartar sauce, shredded potato nest, and a bright garden salad. Pure Japanese comfort in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 32g
Ingredients
- 1 lb jumbo shrimp, peeled and deveined
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 1 large eggs
- ½ cup mayonnaise
- 3 tbsp sweet pickle relish
- 1 medium russet potato, whole (for nest)
- 2 cups mixed salad greens
Instructions
- 1
Shred the potato on a box grater into a mound on paper towels. Squeeze out excess moisture, then press into a nest shape on a baking sheet. Bake at 400°F for 12 minutes until golden.
- 2
Pat shrimp very dry with paper towels. Set up three shallow bowls: flour in one, beaten egg in the second, panko in the third.
- 3
Coat each shrimp in flour, tap off excess, then dip in egg, then roll in panko until fully covered. Place on a clean plate.
- 4
Heat 1.5 inches of neutral oil in a heavy skillet to 350°F. Working in batches, fry shrimp 2–3 minutes per side until deep golden. Drain on paper towels.
- 5
Stir mayonnaise and pickle relish together in a small bowl. Taste and adjust salt, pepper, and lemon juice to balance.
- 6
Plate the crispy shrimp alongside the warm potato nest, fresh salad, and tartar sauce. Serve immediately.
Tools you’ll need
- box grater
- baking sheet
- paper towels
- three shallow bowls
- heavy skillet (10 inch minimum)
- instant-read thermometer
- slotted spoon or spider strainer
- small mixing bowl
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