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The starter, Chic bistro

Shrimp fritters with tartar sauce

Shrimp fritters with tartar sauce are a bistro style starter for 6 people, made with raw shelled shrimp dipped in a sparkling water batter and deep fried. They take 30 minutes of hands on work, the batter and sauce come together right before guests arrive and the fritters fry up at the last minute. This is an easy recipe at €3.30 per person, and the trick is very hot oil and a barely mixed batter.

Crispy little shrimp fritters with a lemony tartar sauce on the side, you eat them with your fingers and always reach for a second one.

Shrimp fritters with tartar sauce
For
6 people
Work
30 min
Total time
55 min
Prep
Finished at the last minute
Difficulty
Easy
Cost per person
€3.30
Calories per person
420 kcalcalculated by Kiloach, your weight coach

Under the light, puffed coating, the shrimp stays juicy and keeps its briny flavor. Very cold sparkling water in the batter makes all the difference, it puffs up as it fries and gives a light fritter instead of a heavy crust. The lemony tartar sauce, with its chopped cornichons and capers, wakes up every bite without overpowering it.

This is a finger food starter, perfect for kicking off a dinner with friends without getting stuck in the kitchen while everyone else is chatting. It fits spring and summer, works as a long cocktail hour snack or as a starter before a seafood dinner, and wins over kids and adults alike, people always go back for one more.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day Nothing to do
  3. Before the guests arrive 2 steps
  4. When it's time to serve 2 steps, 3 min

Right before guests arrive, make the tartar sauce and the batter, both can sit quietly in the fridge while they rest. When it's time to serve, heat the oil and fry in batches during cocktail hour, keeping the first ones warm in a low oven so they stay crisp. Serve with the sauce and lemon wedges straight from the fryer.

The ingredients

6 people

Fish counter

  • Raw shelled shrimp 600 g

Pantry

  • Flouroften in the pantry 150 g
  • Sparkling water 20 cl
  • Frying oiloften in the pantry 1 kg
  • Mayonnaise 150 g
  • Cornichons 6
  • Capers 1 tbsp
  • Saltoften in the pantry 1 pinch

Dairy

  • Egg 1

Fruits and vegetables

  • Shallot 1
  • Chives 0.5 bunch
  • Lemons 2

Allergens Shellfish, Gluten, Eggs, Mustard

The recipe, moment by moment

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Mix the mayonnaise with the chopped cornichons, capers, shallot and chives, and a splash of lemon juice.

    Press the cornichons in a towel so the sauce stays thick.

  2. Pat the shrimp completely dry, make the batter with the flour, egg, salt and very cold sparkling water, and let it rest.

    Don't overmix, a few lumps make for a lighter fritter.

When it's time to serveThe final touches, right in front of your guests.

  1. Heat the oil to 175°C, dip the shrimp in the batter and fry in small batches. 3 min

    Don't overcrowd the fryer, the oil cools down and the fritters turn greasy.

  2. Drain on paper towels, salt and serve with the sauce and lemon wedges.

    Fry in batches during cocktail hour and keep them warm in a low oven, they'll stay crisp.

Our tips to get it right

  • Pat the shrimp completely dry before dipping, leftover water thins the batter and keeps the coating from sticking.
  • Keep the oil at a steady temperature between batches, a kitchen thermometer prevents greasy or undercooked fritters.
  • Chop the tartar sauce ingredients by hand rather than in a food processor, the texture stays cleaner and more appealing on the plate.

The variations

  • Swap the shrimp for chunks of cod or whiting for an equally crispy white fish version.
  • For a vegetarian version, dip zucchini sticks or zucchini blossoms in the same batter.
  • For kids, serve the fritters plain without the tangy sauce and offer a simple squeeze of lemon instead.

What to serve it with

  • A crisp, dry white wine
  • A lemony green salad
  • Fresh bread for the cocktail hour

Storage

These fritters are best eaten right after frying, they lose their crunch within a few hours. The tartar sauce keeps for 2 days in the fridge in a sealed container. The batter and cooked fritters don't freeze well.

Questions about this recipe

Can I use still water instead of sparkling water in the batter?

Sparkling water adds bubbles that lighten the batter as it fries. With still water, the fritter will be denser and less crisp, but the recipe still works.

Do I need to shell the shrimp myself?

No, raw, already shelled shrimp works perfectly and saves time. Just make sure they're well patted dry before dipping them in the batter.

How do I keep the fritters crisp during cocktail hour?

Keep the first batches in a low oven with the door slightly open while you fry the rest. Don't cover them, the trapped steam will make them soggy.

Can I make the tartar sauce with store bought mayonnaise?

Yes, store bought mayonnaise works perfectly, the character comes from the chopped cornichons, capers and herbs. Drain the cornichons well to keep the sauce thick.

Can shrimp fritters with tartar sauce be made ahead?

Partly, the finish happens at the last moment. The recipe needs 30 min of work in total, split up like this, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make shrimp fritters with tartar sauce?

Allow 55 min in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in shrimp fritters with tartar sauce?

About 420 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does shrimp fritters with tartar sauce cost?

About €3.30 per person, that's €19.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, gluten, eggs, mustard. Remember to ask your guests about their allergies before putting your menu together.

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