Deep-Fried Shellfish

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
• Hide ingredients for Flour Coating or Bound Bread Crumb or Cracker Coating 1 Flour Coating or Bound Bread Crumb or Cracker Coating (opens in new tab) Flour Coating or Bound Bread Crumb or Cracker Coating
  • 1 ½ cups milk or buttermilk
  • 2 cups flour, or ½ cup flour and 1 ½ cups fine cornmeal
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper

  Sub-recipe steps

  1. Pour into a shallow bowl: 1 ½ cups milk or buttermilk
  2. Mix in a second shallow bowl: 2 cups flour, or ½ cup flour and 1 ½ cups fine cornmeal; 1 ½ teaspoons salt; 1 teaspoon black pepper
  3. Dip the piece of food to be fried in the milk and hold it above the bowl for several seconds to drain. Coat with the seasoned flour, shaking off the excess. Repeat with the remaining food items.
• 2 inches vegetable oil
• Lemon wedges and hot pepper sauce
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  • 1 cup mayonnaise, store-bought or homemade, above
  • 1 tablespoon drained sweet pickle relish or finely chopped sweet pickles
  • 1 tablespoon chopped drained capers
  • 1 tablespoon finely chopped parsley
  • (1 tablespoon chopped green olives)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced shallot
  • Salt and black pepper to taste
  • (1 garlic clove, minced)
  • (Cayenne pepper or hot pepper sauce to taste)
  • (A little wine vinegar or lemon juice)

  Sub-recipe steps

  1. Stir to combine in a medium bowl: 1 cup mayonnaise, store-bought or homemade, above; (1 Hard-Boiled Egg, finely chopped); 1 tablespoon drained sweet pickle relish or finely chopped sweet pickles; 1 tablespoon chopped drained capers; 1 tablespoon finely chopped parsley; (1 tablespoon chopped green olives); 1 teaspoon Dijon mustard; 1 teaspoon minced shallot; Salt and black pepper to taste; (1 garlic clove, minced); (Cayenne pepper or hot pepper sauce to taste)
  2. You may thin the sauce with: (A little wine vinegar or lemon juice)
• Hide ingredients for Marinara Sauce or Becker Cocktail Sauce 1 Marinara Sauce or Becker Cocktail Sauce (opens in new tab) Marinara Sauce or Becker Cocktail Sauce
  • 2 pounds fresh plum or Roma tomatoes, peeled, and coarsely chopped, or one 28-ounce can whole tomatoes
  • ⅓ cup olive oil
  • 3 to 6 garlic cloves, to taste, halved or lightly smashed
  • 6 sprigs basil
  • 6 sprigs parsley
  • (½ teaspoon red pepper flakes)
  • Salt and black pepper

  Sub-recipe steps

  1. Combine in a large saucepan and bring to a simmer over medium-low heat: 2 pounds fresh plum or Roma tomatoes, peeled, and coarsely chopped, or one 28-ounce can whole tomatoes; ⅓ cup olive oil; 3 to 6 garlic cloves, to taste, halved or lightly smashed; 6 sprigs basil; 6 sprigs parsley; (½ teaspoon red pepper flakes)
  2. Simmer, uncovered, crushing the tomatoes with a potato masher or a wooden spoon to break them up, until the sauce is thickened, about 10 minutes. For a smoother texture, you may pass the sauce through a food mill or puree in a blender or a food processor. Season to taste with: Salt and black pepper
• 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
• Hide ingredients for Beer Batter, Tempura Batter, Pakora Batter, or Cornstarch Batter 1 Beer Batter, Tempura Batter, Pakora Batter, or Cornstarch Batter (opens in new tab) Beer Batter, Tempura Batter, Pakora Batter, or Cornstarch Batter
  • 1 cup (125g) all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 large egg yolks
  • 1 tablespoon (15g) butter, melted
  • ¾ cup (175g) beer, poured and settled
  • (2 large egg whites)
  • 3 inches vegetable oil

  Sub-recipe steps

  1. Whisk together in a medium bowl until blended: 1 cup (125g) all-purpose flour; 1 teaspoon salt; ¼ teaspoon black pepper
  2. Whisk together in another medium bowl until blended: 2 large egg yolks; 1 tablespoon (15g) butter, melted
  3. Whisk in: ¾ cup (175g) beer, poured and settled
  4. Whisk the wet ingredients into the flour mixture just until smooth. If time permits, cover the bowl with plastic wrap and let stand for up to 2 hours at room temperature or for up to 12 hours in the refrigerator. If refrigerated, bring the batter to room temperature before proceeding.
  5. If desired, beat until stiff but not dry: (2 large egg whites)
  6. Fold the egg whites gently but thoroughly into the batter.
  7. To fry, follow the directions in the specific recipe. Or, for a general procedure, heat to 365°F in a deep-fryer, deep heavy pot, or Dutch oven: 3 inches vegetable oil
  8. Pat the food dry and drop 3 to 4 pieces at a time into the batter and turn to coat well. Using tongs, lift the food from the batter and drop gently into the hot fat. Do not crowd the pot. Fry until golden brown, 3 to 5 minutes, turning once or twice. Drain on a rack or on paper towels.
• Lemon wedges and hot pepper sauce
• Hide ingredients for Tartar Sauce, Rémoulade Sauce, Aïoli, or flavored mayonnaise 1 Tartar Sauce, Rémoulade Sauce, Aïoli, or flavored mayonnaise (opens in new tab) Tartar Sauce, Rémoulade Sauce, Aïoli, or flavored mayonnaise
  • 1 cup mayonnaise, store-bought or homemade, above
  • 1 tablespoon drained sweet pickle relish or finely chopped sweet pickles
  • 1 tablespoon chopped drained capers
  • 1 tablespoon finely chopped parsley
  • (1 tablespoon chopped green olives)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced shallot
  • Salt and black pepper to taste
  • (1 garlic clove, minced)
  • (Cayenne pepper or hot pepper sauce to taste)
  • (A little wine vinegar or lemon juice)

  Sub-recipe steps

  1. Stir to combine in a medium bowl: 1 cup mayonnaise, store-bought or homemade, above; (1 Hard-Boiled Egg, finely chopped); 1 tablespoon drained sweet pickle relish or finely chopped sweet pickles; 1 tablespoon chopped drained capers; 1 tablespoon finely chopped parsley; (1 tablespoon chopped green olives); 1 teaspoon Dijon mustard; 1 teaspoon minced shallot; Salt and black pepper to taste; (1 garlic clove, minced); (Cayenne pepper or hot pepper sauce to taste)
  2. You may thin the sauce with: (A little wine vinegar or lemon juice)
• Hide ingredients for Marinara Sauce, Becker Cocktail Sauce, or Tentsuyu 1 Marinara Sauce, Becker Cocktail Sauce, or Tentsuyu (opens in new tab) Marinara Sauce, Becker Cocktail Sauce, or Tentsuyu
  • 2 pounds fresh plum or Roma tomatoes, peeled, and coarsely chopped, or one 28-ounce can whole tomatoes
  • ⅓ cup olive oil
  • 3 to 6 garlic cloves, to taste, halved or lightly smashed
  • 6 sprigs basil
  • 6 sprigs parsley
  • (½ teaspoon red pepper flakes)
  • Salt and black pepper

  Sub-recipe steps

  1. Combine in a large saucepan and bring to a simmer over medium-low heat: 2 pounds fresh plum or Roma tomatoes, peeled, and coarsely chopped, or one 28-ounce can whole tomatoes; ⅓ cup olive oil; 3 to 6 garlic cloves, to taste, halved or lightly smashed; 6 sprigs basil; 6 sprigs parsley; (½ teaspoon red pepper flakes)
  2. Simmer, uncovered, crushing the tomatoes with a potato masher or a wooden spoon to break them up, until the sauce is thickened, about 10 minutes. For a smoother texture, you may pass the sauce through a food mill or puree in a blender or a food processor. Season to taste with: Salt and black pepper