FRENCH FRIED SHRIMP, FISH AND SEAFOOD

FRENCH FRIED SHRIMP, FISH AND SEAFOOD RECIPE

A crisp, golden, old-style “French fried” seafood platter featuring shrimp, firm white fish, scallops, oysters, or calamari—coated in a seasoned batter and fried to a delicate crunch.

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INGREDIENTS (Serves 4–6)

Seafood Selection (choose any or mix):

• 1 lb (450 g) medium or large shrimp, peeled and deveined

• 1 lb (450 g) firm white fish fillets (cod, haddock, snapper, flounder), cut into 1½-inch pieces

• ½ lb (225 g) sea scallops

• ½ lb (225 g) calamari rings

• 1 cup fresh oysters (optional)

Pat all seafood dry so the batter adheres well.

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For the French-Fry Style Batter

• 1 cup all-purpose flour

• 1/2 cup cornstarch (makes it crisp and light)

• 1 tsp baking powder

• 1 tsp paprika

• 1 tsp fine salt

• 1/2 tsp white pepper or black pepper

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1 large egg, beaten

• 1 cup cold water or cold club soda (for a lighter, crispier batter)

• 1 tbsp lemon juice or white vinegar (helps create a tender crust)

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For Dredging

• 1 cup seasoned flour
  (Flour + a pinch of salt, pepper, paprika)

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For Frying

• Frying oil: peanut oil, vegetable oil, or canola

• Temperature: 350–365°F (175–185°C)

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Optional Seasoning Dust (After Frying)

• 1/2 tsp paprika

• 1/2 tsp garlic salt

• Pinch of cayenne

• Pinch of parsley flakes

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INSTRUCTIONS

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1. Prepare the Seafood

• Rinse seafood gently and pat very dry with paper towels.

• Keep shrimp whole with tail on for the classic look.

• Cut fish into even pieces so they fry evenly.

• If using scallops, remove the side muscle.

• Keep everything cold until frying.

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2. Make the Batter

In a bowl, whisk together:

• Flour

• Cornstarch

• Baking powder

• Paprika

• Salt

• Pepper

• Garlic powder

• Onion powder

Make a well in the center and add:

• Beaten egg

• Cold water or club soda

• Lemon juice

Whisk just until smooth.
Do not overbeat—slightly lumpy batter fries better.

Let batter rest 10 minutes.

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3. Heat the Oil

Pour 2–3 inches of oil into a deep fryer or heavy pot.
Heat to 350–365°F (175–185°C).

Keep temperature steady; too cool = greasy, too hot = bitter.

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4. Dredge the Seafood

Before dipping in batter:
Coat each piece lightly in seasoned flour.

This helps the batter cling and gives a crisp, professional crust.

Shake off excess flour.

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5. Dip in Batter and Fry

Working in small batches:

1. Dip fish, shrimp, scallops, or calamari into the batter.

2. Let excess drip off.

3. Lower pieces carefully into the hot oil.

Fry 3–5 minutes until golden brown.
Turn once halfway through.

Signs of doneness:

• Shrimp: bright pink and curled

• Fish: flakes easily

• Scallops: firm but still juicy

• Calamari: light golden and tender

Remove with a slotted spoon and drain on paper towels or a rack.

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6. Season and Serve

While still hot, dust lightly with the optional seasoning mixture.

Serve immediately with:

• Lemon wedges

• Cocktail sauce

• Tartar sauce

• Spicy remoulade

• Malt vinegar (traditional fish-house style)

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SIDE IDEAS

• French fries (classic “seafood basket”)

• Coleslaw

• Hush puppies

• Pickle spears

• Buttered corn

• French bread or rolls

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TIPS FOR PERFECT FRENCH-FRIED SEAFOOD

• Use cold batter for crispiness.

• Never overcrowd the fryer.

• Always pat seafood dry before dredging.

• Maintain oil temperature consistently.

• Serve immediately—this dish tastes best fresh.

OTHER RECIPES

FISH AND SEAFOOD RECIPE INGREDIENTS

• 2 eggs
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 1/4 c. bread crumbs
• 1/4 tsp. paprika
• Lemon

FISH AND SEAFOOD RECIPE INSTRUCTIONS

Sprinkle fish, shrimp, or seafood with lemon juice. 

Beat eggs with seasonings. 

Dip seafood in egg, then coat in bread crumbs. 

Brush off excess crumbs. 

Fry in hot deep fat or oil; turn once. 

Fry until golden brown and done on the inside. 

About 4 minutes on each side. 

The fish and seafood recipe is ready to serve....hmm...great !

VIDEO:

fish-andor-seafood-bisque.