FISH AND SEAFOOD RECIPES: December 2025

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.

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.

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)

For Dredging

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

For Frying

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

  • Temperature: 350–365°F (175–185°C)

Optional Seasoning Dust (After Frying)

  • 1/2 tsp paprika

  • 1/2 tsp garlic salt

  • Pinch of cayenne

  • Pinch of parsley flakes

INSTRUCTIONS

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.

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.

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.

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.

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.

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)

SIDE IDEAS

  • French fries (classic “seafood basket”)

  • Coleslaw

  • Hush puppies

  • Pickle spears

  • Buttered corn

  • French bread or rolls

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 !
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Barbecued Skewers of Fish-Seafood Recipe



Barbecued Skewers of Fish-Seafood Recipe

A vibrant, smoky, coastal-style barbecue dish perfect for summer gatherings, beach cookouts, or elegant backyard dinners.

Ingredients (Serves 4–6)

Seafood & Fish

  • 1 lb (450 g) firm white fish fillets (halibut, cod, mahi-mahi, snapper), cut into 1½-inch cubes

  • ½ lb (225 g) large shrimp, peeled and deveined

  • ½ lb (225 g) sea scallops (pat dry so they grill well)

  • 1 lb (450 g) squid tubes, cut into thick rings or whole baby squid (optional)

  • 1 red bell pepper, cut into large squares

  • 1 yellow bell pepper, same size

  • 1 medium red onion, cut into chunks

  • Cherry tomatoes

  • Lemon wedges for grilling

Marinade

  • 1/4 cup olive oil

  • 3 tbsp fresh lemon juice

  • 1 tbsp lemon zest

  • 3 cloves garlic, minced

  • 2 tbsp chopped fresh parsley

  • 1 tbsp chopped fresh basil or cilantro

  • 1 tsp smoked paprika

  • 1 tsp sweet paprika

  • 1 tsp dried oregano

  • 1/2 tsp ground black pepper

  • 1/2 tsp crushed red pepper flakes (optional heat)

  • 1 tsp sea salt

  • 1–2 tbsp white wine (optional but excellent)

Basting Sauce

  • 3 tbsp melted butter

  • 1 tbsp olive oil

  • 1 tsp garlic powder

  • 1 tbsp lemon juice

  • Pinch of paprika

Instructions

1. Prepare the Seafood

  • Cut fish fillets into firm, even cubes so they cook at the same speed.

  • Pat scallops very dry with paper towels so they sear instead of steaming.

  • If using squid, score lightly with a knife to prevent curling too much.

  • Keep everything chilled until ready to assemble.

2. Mix the Marinade

In a medium bowl, whisk together olive oil, lemon juice, zest, garlic, herbs, spices, salt, pepper, and white wine.

Taste and adjust:

  • More lemon for brightness

  • More paprika for color

  • More herbs for freshness

3. Marinate the Seafood

Place the fish, shrimp, scallops, and squid in a shallow dish or ziptop bag.
Pour the marinade over the mixture.

Marinating Time:

  • Fish: 20–30 minutes

  • Shrimp & scallops: 15–20 minutes

  • Squid: 10 minutes
    (Avoid long marinating or citrus will “cook” the seafood.)

4. Assemble Skewers

If using wooden skewers, soak them in water for at least 30 minutes.

Thread the skewers alternating seafood and vegetables for color and balance:

  • Fish cube

  • Shrimp

  • Onion

  • Scallop

  • Pepper

  • Squid ring

  • Cherry tomato

Press ingredients tightly so they grill evenly.

5. Preheat the Grill

Heat grill to medium-high (400–450°F / 200–230°C).
Oil the grates lightly to prevent sticking.

6. Grill the Seafood Skewers

Place skewers on the grill and cook 8–12 minutes total, turning occasionally.

Baste lightly with the melted butter mixture every couple of minutes.

Cooking indicators:

  • Shrimp turns pink and opaque

  • Scallops firm up and show grill marks

  • Fish flakes easily but does not fall apart

  • Squid becomes opaque but not rubbery (do not overcook)

Grill lemon wedges cut-side-down for 2–3 minutes for serving.

7. Serve

Place skewers on a platter and squeeze grilled lemons over the top.
Sprinkle fresh parsley, drizzle with olive oil if desired, and serve hot.

Optional Sauce Pairings

Garlic-Lemon Aioli

  • Mayo + lemon juice + garlic + olive oil

Chimichurri

  • Parsley, cilantro, garlic, red wine vinegar, olive oil, chili flakes

Spicy Coconut-Lime Sauce

  • Coconut milk, lime juice, chili paste, sugar, fish sauce

Variations

Mediterranean Style

  • Add olives, cherry tomatoes, fresh oregano

  • Replace paprika with smoked chili flakes

Asian-Inspired

  • Marinade with soy sauce, ginger, sesame oil

  • Serve with sesame-lime dipping sauce

Caribbean Style

  • Use jerk spice, lime juice, scallions

  • Add pineapple chunks to the skewers

Simple Butter-Herb Version

  • Skip marinade

  • Brush with lemon-butter and parsley as they grill

Serving Suggestions

  • Coconut rice or saffron rice

  • Grilled vegetables (zucchini, corn, eggplant)

  • Crisp green salad with lemon vinaigrette

  • Warm crusty bread for soaking up juices

OTHER RECIPES

FISH AND SEAFOOD RECIPE INGREDIENTS
  • 1 pound firm white fish
  • 1 teaspoon salt
  • 1/2 cup plain yogurt
  • 6 cloves garlic, peeled
  • 1 fresh ginger root, peeled, cut into 1-inch pieces
  • 1 tablespoon garam masala
  • 1 tablespoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 lemon, cut into wedges
  • 2 hot green chili peppers, seeded
FISH AND SEAFOOD RECIPE INSTRUCTIONS

1. Fillet and skin the fish, cut into 1-1/2 inch cubes. Put about five pieces on each skewer and sprinkle with the salt.
2. Make a paste from the yogurt, garlic, ginger, garam masala, coriander and cayenne pepper. Spread mixture on fish and refrigerator 2 hours.
3. Remove from refrigerator and grill 10 minutes or until fish flakes easily with a fork. The skewers can be sprinkled with a little oil during cooking, if required.
4. Garnish with the lemon and fine rings of green chile pepper. Makes 3 servings....enjoy the fish and seafood !
Fish and seafood recipes: barbecued-fish-with-king-prawns

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