Deep Fried Breaded Shrimp/Scallops/Fish Fillets

This reminds me of the Friday night fish fries back home - a tradition in Allegany County (in New York state). The fish of choice is haddock, but restaurant menus also offer breaded shrimp and scallops; you can even order a "seafood platter." Any good frying fish or seafood can be used in place of the shrimp in the recipe below, such as cod, haddock, catfish, or scallops. (Note: we tried deep frying pollock once and were not fond of the texture. Pollock is a softer flesh fish, better for making a more delicate dish.)

Serve with the traditional ketchup, Tartar Sauce or Cocktail Sauce and lemon wedges. Remoulade Sauce, popular in New Orleans for serving with fish and seafood, is another tasty choice. Garnish with lemon slices and parsley sprigs.

We tried breading haddock fillets with cornbread crumbs. The cornbread we used was the Cornmeal Muffins recipe from Pinecreek Honey which uses more cornmeal than flour in the batter. I had made these to eat for breakfast but then Brian saw a recipe for deep-fried fish using cornbread crumbs so we decided to try it. It was okay, but I like the traditional breading better.

Haddock, shrimp, peeled and de-veined, tails attached, scallops (or other fish or seafood)
Lemon juice or buttermilk
Flour, seasoned with salt and pepper, parsley if desired
1 egg, beaten
1 cup Japanese or other bread crumbs (scallops are best coated in regular bread crumbs, the chunkier panko takes away from the scallop)
Oil for deep frying.

Squeeze a little lemon juice over the fish, shrimp and scallops, if using, or soak in buttermilk, and set aside to marinate. Fish are best soaked in buttermilk.

Heat oil in deep fryer or cast iron Dutch oven to 375 degrees F.

To bread the shrimp/scallops/fish, dredge the them first in seasoned flour; then dip into the beaten egg mixture. Finally coat in the breading.

Place the shrimp/scallops/fish in the deep fryer carefully. Cook shrimp approximately 3 to 4 minutes until golden brown. Scallops will take a minute or two longer; fish fillets the longest, 8 - 10 minutes, about 4 - 5 minutes per side. Actual cooking time depends on the size and number of shrimp/scallops/fish, the oil, the breading material and the deep fryer. Be careful not to overcook the shrimp or the scallops; they cook quickly.

Remove the shrimp/scallops/fish when they are golden brown. Drain on paper towels and serve with lemon wedges and your favorite sauce (see suggestions above). If cooking in batches, keep those that are already fried on a wire rack in a warm 200 degree F. oven.

Traditional sides are French Fries and Cole Slaw. Other good sides: Smashed Potatoes, Oven Roasted Corn on the Cob, Hush Puppies, Breaded Zucchini Fries, Tostones (Fried Green Plantain Chips), Cornbread, Cheese Grits, Cucumber Salad, Potato or Macaroni Salad.