Crispy Fried Seafood Basket
Ingredients
- • 450 g white fish fillets (cod or haddock)
- • 225 g large shrimp, peeled and deveined
- • 225 g calamari rings
- • 250 g all-purpose flour
- • 120 g cornmeal
- • 360 ml beer or sparkling water
- • 2 item eggs
- • 10 g paprika
- • 5 g garlic powder
- • 2.5 g cayenne pepper
- • 10 g salt
- • 2.5 g black pepper
- • 1 L vegetable oil for deep frying
- • 2 item lemon wedges for serving
- • 120 ml tartar sauce for serving
Instructions
- 1
Cut fish fillets into bite-sized strips, about 3 inches long and 1 inch wide. Pat all seafood dry with paper towels.
- 2
In a large bowl, whisk together 1.5 cups flour, cornmeal, paprika, garlic powder, cayenne pepper, salt, and black pepper.
- 3
In another bowl, beat eggs and gradually whisk in beer or sparkling water until smooth. The batter should coat the back of a spoon but not be too thick.
- 4
Place remaining 0.5 cup flour in a shallow dish for dredging.
- 5
Heat oil in a deep heavy-bottomed pot or deep fryer to 375°F (190°C). Use a thermometer to maintain temperature.
- 6
Working in batches, lightly dredge seafood pieces in flour, shaking off excess, then dip in batter, allowing excess to drip off.
- 7
Carefully lower battered seafood into hot oil, frying fish for 3-4 minutes, shrimp for 2-3 minutes, and calamari for 1-2 minutes until golden brown and crispy.
- 8
Remove with a slotted spoon and drain on paper towel-lined plates. Keep warm in a 200°F (95°C) oven while frying remaining batches.
- 9
Serve immediately in baskets or on platters with lemon wedges and tartar sauce.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to perfect fried seafood is maintaining oil temperature - too hot and it burns outside while staying raw inside, too cool and it becomes greasy. Use a thermometer and adjust heat between batches. For extra crunch, add a tablespoon of cornstarch to your batter!"
