Captain's Seafood Platter Recipe
A true captain's feast. Fried haddock, scallops, Atlantic shrimp and whole Maine clams.
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 and Coating
Frying
Garnish
Method
Preparation of Seafood
- 1
Prepare the Seafood
Rinse the haddock fillets, scallops, Atlantic shrimp, and Maine clams under cold water. Pat dry with paper towels.
Batter and Coating
- 2
Make the Batter
In a mixing bowl, combine all-purpose flour, cornmeal, salt, black pepper, and Old Bay seasoning. In a separate bowl, whisk together eggs and milk. Slowly add the egg mixture to the dry ingredients, stirring until well combined.
Frying
- 3
- 4
Fry the Seafood
Dip the haddock fillets, scallops, and shrimp into the batter, allowing excess to drip off. Carefully place them into the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
- 5
Cook the Clams
Add the Maine clams to the hot oil and fry for 3-5 minutes until the shells open and are golden brown. Discard any clams that do not open.
Serving
- 6
Plate the Seafood
Arrange the fried seafood on a large serving platter. Garnish with lemon wedges and serve with tartar sauce on the side.