Deep-Fried Shellfish
- 20m Prep Time
- 20m Cook Time
- 40m Ready In
4 servings Please read about Deep-Frying. FLOURED OR BREADED
Ingredients
- 1½ to 2 pounds mixed shellfish, such as shucked clams, shucked oysters, shrimp, peeled and deveined, scallops, side “hinge” removed, and/or squid, cleaned and cut into pieces
- 1 Flour Coating or Bound Bread Crumb or Cracker Coating (opens in new tab)
- 2 inches vegetable oil
- Lemon wedges and hot pepper sauce
- 1 Tartar Sauce, Aïoli, or flavored mayonnaise (opens in new tab)
- 1 Marinara Sauce or Becker Cocktail Sauce (opens in new tab)
- 1½ to 2 pounds mixed shellfish, such as shucked clams, shucked oysters, shrimp, peeled and deveined, scallops, side “hinge” removed, and/or squid, cleaned and cut into pieces
- 2 inches vegetable oil
- 1 Beer Batter, Tempura Batter, Pakora Batter, or Cornstarch Batter (opens in new tab)
- Lemon wedges and hot pepper sauce
- 1 Tartar Sauce, Rémoulade Sauce, Aïoli, or flavored mayonnaise (opens in new tab)
- 1 Marinara Sauce, Becker Cocktail Sauce, or Tentsuyu (opens in new tab)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1½ to 2 pounds mixed shellfish, such as shucked clams, shucked oysters, shrimp, peeled and deveined, scallops, side “hinge” removed, and/or squid, cleaned and cut into pieces
- 1 Flour Coating or Bound Bread Crumb or Cracker Coating
- 2 inches vegetable oil
- Lemon wedges and hot pepper sauce
- 1 Tartar Sauce, Aïoli, or flavored mayonnaise
- 1 Marinara Sauce or Becker Cocktail Sauce
- 1½ to 2 pounds mixed shellfish, such as shucked clams, shucked oysters, shrimp, peeled and deveined, scallops, side “hinge” removed, and/or squid, cleaned and cut into pieces
- 2 inches vegetable oil
- 1 Beer Batter, Tempura Batter, Pakora Batter, or Cornstarch Batter
- Lemon wedges and hot pepper sauce
- 1 Tartar Sauce, Rémoulade Sauce, Aïoli, or flavored mayonnaise
- 1 Marinara Sauce, Becker Cocktail Sauce, or Tentsuyu
Let's Cook
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Step 1.
Have ready: 1½ to 2 pounds mixed shellfish, such as shucked clams, shucked oysters, shrimp, peeled and deveined, scallops, side “hinge” removed, and/or squid, cleaned and cut into pieces
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Step 2.
Pat the pieces dry and coat with: Flour Coating or Bound Bread Crumb or Cracker Coating
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Step 3.
Let the pieces dry on a rack set over a rimmed baking sheet for at least 20 minutes before frying (1 hour in the refrigerator will give crispier results). Heat to 365°F in a deep heavy pot or Dutch oven over medium-high heat: 2 inches vegetable oil
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Step 4.
Add several pieces at a time to the oil, without crowding, and cook until golden brown, stirring occasionally (large pieces may need to be turned). Drain on paper towels. Serve with any of the following: Lemon wedges and hot pepper sauce; Tartar Sauce, Aïoli, or flavored mayonnaise; Marinara Sauce or Becker Cocktail Sauce
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Step 5.
BATTERED
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Step 6.
Have ready: 1½ to 2 pounds mixed shellfish, such as shucked clams, shucked oysters, shrimp, peeled and deveined, scallops, side “hinge” removed, and/or squid, cleaned and cut into pieces
-
Step 7.
Pat the pieces dry. Heat to 365°F in a deep heavy pot or Dutch oven over medium-high heat: 2 inches vegetable oil
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Step 8.
While the oil heats, prepare in a medium bowl: Beer Batter, Tempura Batter, Pakora Batter, or Cornstarch Batter
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Step 9.
Test the oil by dripping a few drops of the batter into it: They should sink slightly, then rise and puff quickly, but not brown immediately. Working in batches, dip the shellfish 1 piece at a time into the batter and add to the oil without crowding. Fry, undisturbed, for about 1 minute, then turn and fry for another minute, or until the shellfish is opaque and the batter crisp but barely browned. Drain on paper towels. Serve with any of the following: Lemon wedges and hot pepper sauce; Tartar Sauce, Rémoulade Sauce, Aïoli, or flavored mayonnaise; Marinara Sauce, Becker Cocktail Sauce, or Tentsuyu