Fried Sampler Basket Recipe

Prepare and season fish

Pat the fish pieces dry with paper towels. Lightly season with 1/4 tsp of the salt and a pinch of the black pepper. Dredge each piece lightly in 1 tablespoon flour to coat; shake off excess.

Make the batter

In a bowl whisk together 3 tablespoons flour, 1 teaspoon baking powder, 1 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon cornstarch. Gradually whisk in 3 tablespoons cold beer or sparkling water until a smooth, thick batter forms (it should coat the back of a spoon). Keep batter cold; place bowl over a larger bowl with ice if available.

Fry fish bites

Heat 2 cups vegetable oil in a deep skillet or fryer to 350°F (175°C). Working in a single layer without overcrowding, dip each floured fish piece into the batter, allow excess to drip off, and carefully lower into hot oil. Fry 2–3 minutes, turning once, until golden brown and cooked through (internal temp ~145°F / 63°C). Remove to a wire rack or paper towel-lined plate to drain. Keep warm in a 200°F (95°C) oven while frying remaining pieces.

Prep oysters and coatings

Pat oysters dry with paper towels. In a shallow bowl combine 1/4 cup flour, 2 tablespoons cornmeal (optional), 1/2 tsp salt and 1/4 tsp black pepper. In a second bowl beat the egg. Place 1/2 cup panko in a third bowl.

Bread the oysters

Dredge each oyster first in the flour mixture, then dip into the beaten egg, and finally press into the panko so each oyster is evenly coated. Shake off excess.

Fry oysters

Heat 1 cup vegetable oil in a small heavy skillet over medium-high until shimmering (about 350°F / 175°C). Fry oysters in batches (do not overcrowd) about 1–1.5 minutes per side until golden brown and crisp. Remove with a slotted spoon to a wire rack or paper towel-lined plate. Serve immediately to maintain crispness.

Prep shrimp and coatings

Pat shrimp dry. In a shallow bowl combine 2 tablespoons flour with a pinch of salt. In another bowl beat 1 egg. In a third bowl combine 1/2 cup seasoned breadcrumbs or panko with 1/4 tsp garlic powder and 1/4 tsp paprika.

Bread the shrimp

Dredge each shrimp in flour, dip into the beaten egg, then press into the breadcrumb mixture so they are fully coated. Shake off excess.

Fry shrimp

Heat 1 cup vegetable oil in a skillet over medium-high until 350°F (175°C). Fry shrimp in batches 1–2 minutes per side until golden and just cooked through. Remove to a wire rack or paper towel-lined plate.

Arrange on a small platter: 2 fish bites, 4 fried oysters and 4 fried shrimp. Add lemon wedges and garnish with chopped parsley. Serve with tartar sauce and cocktail sauce on the side for dipping.

Timing note: fry items in the order of oysters and shrimp first (shorter cook and best served immediately), then fish bites; hold finished items briefly in a warm oven (200°F / 95°C) up to 10–15 minutes to keep warm while finishing remaining batches.