Assorted deep-fried seafood

Votes: 1

How to Cook - Deep-Fried Seafood Assortment

Time: 45 min.
Complexity: easily
Servings: 3

Nutritional value per serving:

Calories 1548, total fat 93 G., saturated fats 10 G., proteins 45 G., carbohydrates 130 G., fiber 5 G., cholesterol 133 mg, sodium 1459 mg, sugar 10 G.

This deep-fried seafood platter is the perfect beer appetizer. Several types of seafood (crab, oysters, clams, shrimp, scallops) and fish fillets are coated in a cornmeal batter and deep-fried until golden brown. Serve the seafood on a single platter, accompanied by a complementary sauce (such as tartar or cocktail sauce) and lemon wedges.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups corn flour
1 cup premium flour
1 teaspoon of salt
2 cups whole milk
Oil for frying
Flounder fillet 110-140 g, with skin
8 shrimp, peeled
6 oysters
6 sea scallops
110 g of clam strips
1 stuffed crab
Cocktail sauce, for serving
Lemon wedges, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shrimps, mollusks, crab meat, flounder

Cooking the dish according to the recipe:

First, mix the cornflour, wheat flour, and salt. This mixture will be used for coating all your seafood. Pour the milk into a container and set it aside.
Heat oil in a deep fryer or large saucepan to 175°C (350°F). When ready to fry, dip the fish fillets in the milk and then coat them in the flour mixture. Carefully lower the fillets into the oil and fry until golden brown, 2-3 minutes. Remove the fish from the oil and transfer to a wire rack to drain any excess oil.

Repeat with the remaining seafood. You can place small seafood in a sieve to remove excess breading. Fry until golden brown, 2-3 minutes. Remove the seafood from the oil and transfer it to a wire rack to drain off excess oil.
Carefully place the stuffed crab directly into the deep fryer and fry until golden brown, 2-3 minutes. Remove the crab from the oil and transfer it to a wire rack to drain off excess oil.
To serve, arrange the flounder fillets, stuffed crab, shrimp, scallops, oysters, and clam strips on a large plate. Serve with sauces and garnishes of your choice.
For extra crispiness, coat the oysters twice in the breadcrumbs. The oil temperature should be at least 175°C. Serve the seafood with cocktail sauce, tartar sauce, and fresh lemon.

Note

Stuffed crab is a dish made with crab meat baked in breadcrumbs. The crab meat is fried in butter and simple spices.

Clam strips are a fish product made from Atlantic clams. The strips are deep-fried and served in a pile as a snack, with a dipping sauce.