Fish & Chips, Fried Shrimp, Seafood Hush Pups, Fries, Coleslaw, Tartar Sauce, Remoulade Sauce, Cocktail Sauce

In a bowl, mix together flour, cornstarch, baking powder, and salt. Gradually whisk in the beer until smooth.

Prepare the batter

Heat oil in a deep pan to 350°F (175°C). Dip cod fillets in the batter and fry until golden brown, about 4-5 minutes. Drain on paper towels.

Fry the fish

Prepare frozen French fries according to package instructions.

Cook the fries

In one bowl, combine cornmeal and flour. In another bowl, beat the eggs. Season the shrimp with salt and pepper.

Prepare the breading

Heat oil in a deep pan to 350°F (175°C). Dip shrimp in eggs, then coat in the cornmeal mixture, and fry until golden, about 3-4 minutes. Drain on paper towels.

Fry the shrimp

In a bowl, combine cornmeal, flour, baking powder, salt, and sugar. Stir in milk, green onions, and chopped seafood until just combined.

Mix the batter

Heat oil in a deep pan to 350°F (175°C). Drop spoonfuls of batter into the oil and fry until golden brown, about 3-4 minutes. Drain on paper towels.

Fry the hush puppies

In a large bowl, combine shredded cabbage and carrots.

Prepare the slaw

In a separate bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper.

Mix the dressing

Pour the dressing over the cabbage mixture and toss to coat evenly. Refrigerate until serving.

Combine

Serve tartar, remoulade, and cocktail sauces in small bowls for dipping.

Prepare sauces

Cod fillets

forrest’s seafood feast

Recipe information

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