Specialty Platter Recipe
tempura lobster tail | fish | coconut shrimp calamari | skinny fries
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Batter Ingredients
Fries
Method
Preparation
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually add cold water while whisking until you achieve a smooth batter.
Prep the Seafood
Remove the shell from the lobster tails and cut them in half lengthwise. Cut the fish fillets into bite-sized pieces. Ensure the coconut shrimp and calamari are thawed and ready to cook.
Cooking
Fry the Seafood
Heat oil in a deep frying pan to 350°F (175°C). Dip the lobster tail, fish, coconut shrimp, and calamari into the batter and fry in batches until golden brown and cooked through, approximately 3-4 minutes for each batch. Remove and drain on paper towels.
Bake the Fries
Toss the skinny fries with olive oil and salt. Spread them out on a baking sheet and bake in a preheated oven at 425°F (220°C) for about 20-25 minutes until crispy, turning halfway through.
Serving
Plate the Platter
Arrange the tempura lobster tail, fish, coconut shrimp, calamari, and skinny fries on a large serving platter. Serve hot with your choice of dipping sauces.