Deep-Fried Seafood
Photo: Aya Brackett
PUBLISHED September 25, 2024
The crisp, light breading in this recipe has been my go-to since I began cooking. It works for shrimp, clams, oysters, squid, very small fish, and sturdy fillets—catfish is classic. As with all deep-frying, make sure the oil is properly heated, and avoid overcrowding the pot. Whatever seafood you choose, make sure everything is patted dry before dredging. I like to cut squid bodies into rings (if they’re not already) and include the tentacles. Peeled large shrimp and shucked oysters, mussels, and clams are worth the extra work.
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