Crispy Fried Seafood Basket
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.
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!"
