Famous Fish And Shrimp Recipe

Portion and pat dry

Rinse fish fillets under cold water and pat dry with paper towels. If fillets are thick, cut into 4 equal portions. Pat shrimp dry and set aside in a bowl.

Season

Season fish portions and shrimp lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Place in a shallow dish for marinating.

In a small bowl whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp red pepper flakes, and 1 tsp brown sugar until combined. Pour half the marinade (reserve remaining for basting) over the fish and shrimp, turning to coat. Marinate in the refrigerator 15–20 minutes (no longer than 30 minutes for best texture).

Set up three shallow bowls: bowl 1 — 1 cup all-purpose flour whisked with 2 tbsp cornstarch; bowl 2 — 2 beaten eggs; bowl 3 — 1 cup panko breadcrumbs. Lightly dredge each fish portion first in the flour mixture, shaking off excess, then dip into beaten eggs, and finally press into panko to coat evenly. For the shrimp, either leave whole (for a single coating) or thread 2–3 per skewer and follow same dredge process.

In a large skillet over medium-high heat add 1 cup vegetable oil and 2 tbsp unsalted butter. Heat until oil reaches about 350°F (or a few drops of water sizzle immediately). Working in batches to avoid crowding, add breaded fish and fry 3–4 minutes per side (depending on thickness) until golden brown and internal temperature reaches 145°F. Fry shrimp 1–2 minutes per side until pink and opaque. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while finishing remaining batches.

If using the optional garlic-lemon butter sauce: in a small saucepan melt 3 tbsp unsalted butter over medium-low heat. Add 1 minced garlic clove and cook 30–45 seconds until fragrant (do not brown). Stir in 1 tbsp fresh lemon juice, 1 tbsp chopped parsley, 1/4 tsp salt, and 1/8 tsp black pepper. Remove from heat.

Brush reserved marinade lightly over the fried fish and shrimp (do not soak). Spoon the garlic-lemon butter over the seafood or serve it on the side. Sprinkle 2 tbsp chopped fresh parsley over the plated seafood and serve with lemon wedges.