We find frying in less oil to be more convenient: You can use fats you might hesitate to use in large quantities, such as butter or olive oil. If you are tempted to use flavorful fats like lard or bacon grease, combine them with a more neutral-tasting fat like vegetable oil to avoid overpowering the flavor of the shellfish.

Place a large skillet over medium-high heat. Prepare the shellfish as for Deep-Fried Shellfish I. Add ½ cup vegetable oil or butter to the pan. When it shimmers, add the floured or breaded pieces of shellfish without crowding the pan. Cook, in batches if necessary, turning gently once or twice, until golden. Drain on paper towels and serve with any of the condiments and garnishes listed above.