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Deep-Fried Seafood

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Makes 4 servings 1x

Time 30 minutes

Units Scale

Ingredients

  • Good-quality vegetable oil, as needed
  • 1 1/2 pounds skinned fish fillets, whole or cut into chunks; or shelled and cleaned squid, shrimp, oysters, or clams
  • Salt and pepper
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • Lemon wedges for serving

Instructions

  1. Line a rimmed baking sheet with towels or fit it with a wire rack. Heat the oven to 200°F. Put 2 to 3 inches of oil in a large pot over medium-high heat; bring to 350°F. Meanwhile, season the seafood with salt and pepper, and combine the flour and cornstarch in a bowl.
  2. When the oil is hot, start dredging the seafood lightly in the flour-cornstarch mixture, tapping to remove excess, then add the pieces slowly to the oil without crowding. Cook in batches, adjusting the heat as necessary so the temperature remains nearly constant.
  3. Fry, turning once or twice, until the seafood is lightly browned and cooked through; a skewer or thin-bladed knife will pass through each piece with little resistance. This should take no longer than 5 minutes total, unless your pieces are large or extra-thick. Remove with a slotted spoon and drain on the prepared baking sheet. Repeat with the remaining seafood. Sprinkle with additional salt if you like and serve with lemon wedges.

– Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition

Recipe variations

Deep-Fried Seafood with a Thicker Crust
Before beginning, soak the fish in 1 quart buttermilk for up to an hour at room temperature or several hours in the fridge. Lift the pieces from the buttermilk and let some of the liquid drip off then dredge as directed in Step 2, but press the flour mixture into the buttermilk on the fish to create a thick coating; you will probably need another 1/2 cup or so flour-cornstarch mixture to do the job. Shake off the excess and proceed with the recipe. Cooking time might increase by a minute or 2.

Spiced or Herbed Deep-Fried Seafood
Use with either the light or thick breading: Spike the flour mixture with 2 tablespoons black pepper, a pinch cayenne, or any spice blend, or 2 tablespoons chopped fresh herbs like parsley, dill, or chives.