Ebi Fry (Fried Shrimp) with Tartar Sauce

Prepare the shrimp: Pat the shrimp dry with paper towels. Lightly score the shrimp on the underside to prevent curling during frying. Season with salt and pepper.

Set up the breading station: In three shallow bowls, place the flour in one, the beaten eggs in another, and the panko breadcrumbs in the third.

Bread the shrimp: Dredge each shrimp in the flour, shaking off any excess. Then, dip it into the beaten eggs, making sure it's fully coated. Finally, coat the shrimp thoroughly with the panko breadcrumbs, pressing gently to help them adhere.

Heat the oil: Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). If you don't have a thermometer, test the oil by dropping a small piece of panko into the oil; it should sizzle and turn golden brown within a few seconds.

Fry the shrimp: Carefully add the breaded shrimp to the hot oil, a few at a time, to avoid overcrowding the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through.

Drain and rest: Remove the fried shrimp with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

Make the tartar sauce: In a small bowl, combine the mayonnaise, chopped dill pickles, minced red onion, lemon juice, dried dill (optional), and Dijon mustard (optional). Season with salt and pepper to taste. Stir well to combine.

Serve: Serve the crispy Ebi Fry immediately with the homemade tartar sauce. Garnish with lemon wedges, if desired.