logo
​
​
DEEP-FRIED SHELLFISH
4 servings

Please read about Deep-Frying.

I. FLOURED OR BREADED

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

Pat the pieces dry and coat with:

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

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:

II. BATTERED

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

Pat the pieces dry. Heat to 365°F in a deep heavy pot or Dutch oven over medium-high heat:

  • 2 inches vegetable oil

While the oil heats, prepare in a medium bowl:

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:

Shellfish