Crunchy Breaded Shrimp With Tartar Sauce

• 1 lb extra large shrimp, peeled and deveined, tails intact
• 1/2 cup flour, seasoned with salt and pepper
• 1 None egg, lightly beaten
• 1 cup panko breadcrumbs
• 1/4 cup finely grated Parmesan cheese
• 2 tbsp finely chopped herbs, such as parsley, basil
• None None Oil, for deep-frying
• None None Lemon wedges, to serve
• None None FOR THE TARTAR SAUCE
• 2/3 cup mayonnaise
• 1 tbsp chopped cornichons
• 2 tsp chopped baby capers
• 1/2 small shallot, finely chopped
• 1 tsp lemon juice

1. Butterfly shrimp by running a sharp knife down back of each shrimp.
2. Place flour, egg and combined panko, Parmesan cheese and herbs in 3 separate shallow bowls. Lightly coat shrimp in flour; shake off excess. Dip in egg, then panko mixture.rnPlace on a tray and refrigerate 15 mins.
3. Meanwhile, for the tartar sauce, combine all ingredients in a medium bowl. Set aside.
4. Half-fill a large saucepan with oil. Heat until a cube of bread sizzles as soon as it is added.
5. Deep-fry shrimp, in 4 batches, for 3-4 mins each batch, turning, until crisp and golden. Drain on paper towels. Serve shrimp with tartar sauce and lemon wedges.

shrimp, flour, egg, breadcrumbs, parmesan cheese, herbs, oil, lemon wedges, tartar sauce, mayonnaise, cornichons, baby capers, shallot, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/30268 (may not work)