Fish (2) & Shrimp Basket Recipe

Pat and season

Pat the fish fillets and shrimp dry with paper towels. Lightly season both sides of the fish and shrimp with 1/2 tsp salt and 1/4 tsp black pepper (portion from the seasoning listed).

If fish fillets are thick (more than 1 inch), cut each fillet in half lengthwise or slightly flatten with a spatula for even cooking. Keep seafood refrigerated while preparing batter and oil.

Make the batter

In a medium bowl, whisk together 1.25 cups all-purpose flour, 0.25 cup cornstarch, 1 tsp baking powder, 1.25 tsp salt, and 1/2 tsp black pepper until homogenous. In a separate small bowl, beat 1 egg then whisk into the dry mix. Gradually pour in 1 cup cold beer or sparkling water while whisking to form a smooth, slightly thick batter that coats the back of a spoon. Keep the batter cold (place bowl in an ice bath if your kitchen is warm). Do not overmix; a few small lumps are fine.

Prep dredge and panko (for shrimp option)

Place 0.5 cup flour mixed with 0.25 tsp salt and 0.125 tsp pepper in a shallow dish. Place 1 cup panko breadcrumbs in a second shallow dish. For shrimp, you can either dip directly in batter for classic batter-fried shrimp or dredge in flour, dunk in batter, then coat with panko for extra crunch. Fish will be battered only.

Heat the oil

Pour about 1 liter of frying oil into a heavy-bottomed pot or deep fryer, leaving at least 3–4 inches headspace. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small spoonful of batter — it should sizzle and float, browning in about 1–2 minutes.

Fry the fish

Working in batches to avoid crowding, dust fish fillets lightly with a little flour (from the dredge bowl) to help the batter adhere. Dip each fillet into the chilled batter, allowing excess to drip back into the bowl, then carefully lower into the hot oil. Fry fish 4–6 minutes depending on thickness, turning once, until golden brown and the internal temperature reaches 145°F (63°C). Remove with a slotted spatula and drain on a wire rack set over a baking sheet to keep crisp.

Fry the shrimp

For batter-only shrimp: dip shrimp into the batter, let excess drip off, and fry in batches 2–3 minutes until golden and cooked through. For panko shrimp: dredge shrimp in seasoned flour, dip in batter, press into panko, then fry 2–3 minutes until golden. Drain on the wire rack.

Keep cooked pieces warm in a 200°F (95°C) oven on a tray while finishing remaining batches. Do not stack pieces or they will steam and lose crispness.

Arrange two fish pieces and eight shrimp in a serving basket or plate lined with paper. Sprinkle chopped parsley over the fried seafood and add lemon wedges.

Serve immediately with malt vinegar or tartar sauce on the side. Recommend serving with fries or coleslaw if desired.