Indulge in a medley of deep-fried seafood goodness with this versatile recipe that satisfies seafood lovers of all tastes and preferences. Whether you’re craving shrimp, clams, oysters, squid, small fish, or hearty fillets like catfish, this delightful recipe covers it all. The magic lies in the art of deep frying, and with the right oil temperature, you’ll achieve a crispy and delectable outcome. A light and crisp exterior is achieved through a dusting of cornstarch and flour, adding just the right touch to elevate your favorite seafood. However, for those yearning for a heartier crust, we’ve got you covered with variations and coating suggestions. Get ready to embark on a culinary adventure that brings out the best flavors and textures of your favorite seafood in just 30 minutes!
MAKES: 4 servings
TIME: 30 minutes
INGREDIENTS:
- Neutral oil, like grapeseed or corn, as needed
- About 1 1/2 pounds cleaned fish fillets (whole or cut into chunks), shrimp, oysters, or clams
- Salt and freshly ground black pepper
- 1 cup all-purpose flour
- 1 cup cornstarch
- Lemon wedges for serving
INSTRUCTIONS:
- In a deep pan, pour at least 2 inches of neutral oil, such as grapeseed or corn. Heat the oil over medium-high heat until it reaches 350°F. While the oil heats, season the seafood with salt and pepper.
- In a bowl, combine the all-purpose flour and cornstarch. Lightly dredge the seafood in the cornstarch-flour mixture, tapping off any excess before adding the pieces slowly to the hot oil. Ensure not to overcrowd the pan; cook in batches if necessary. Adjust the heat to maintain a nearly constant temperature.
- Fry the seafood, turning once or twice, until it is lightly browned and thoroughly cooked through. You can check for doneness by using a skewer or thin-bladed knife to see if it passes through each piece with little resistance. Cooking time will typically be under 5 minutes, unless the pieces are large or extra-thick.
- Once cooked, remove the fried seafood with a slotted spoon and drain on paper towels. For an added touch, sprinkle with additional salt if desired, and serve with lemon wedges for a burst of citrusy flavor.
DEEP-FRIED SEAFOOD WITH A THICKER CRUST:
- To create a heartier crust, prepare the seafood as directed in the “Oven-‘Fried’ Fish Fillets” recipe on the previous page by soaking the fish in milk or buttermilk. Proceed with the dredging process but press the flour mixture into the milk adhering to the fish to create a thick coating. You may need an additional 1/2 cup of flour to achieve this. Then, shake off the excess and continue with the recipe. Cooking times might slightly increase by a minute or two.
SPICY DEEP-FRIED SEAFOOD:
- Add a burst of spiciness to your deep-fried seafood by spiking the cornmeal with 2 tablespoons of black pepper, a pinch of cayenne, a spice blend, or chopped fresh herbs. Get creative with your seasonings to suit your preferences.
6 OTHER COATINGS FOR OVEN-“FRIED” OR DEEP-FRIED SEAFOOD:
- A mix of half cornmeal and half flour (or use all cornmeal or all flour).
- Finely ground cracker crumbs.
- Shredded coconut (combine with a little flour or stir into a batter for added texture).
- Tempura batter.
- Beer batter.
- Bread crumbs, preferably fresh, or panko.
With these flavorful variations and coating suggestions, your deep-fried seafood adventure offers endless possibilities to delight your taste buds. Enjoy this scrumptious dish with family and friends, celebrating the best flavors that the ocean has to offer!
