Gypsy Fried Seafood Basket Recipe

Prepare seafood

Pat shrimp, scallops and haddock dry with paper towels. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper. Squeeze half a lemon over the scallops and shrimp and let rest in the refrigerator for 10 minutes while you prepare batters and fries.

Cut haddock

Cut the haddock into 3–4 oz portions suitable for a single fried piece (roughly 1–2" wide strips). Pat dry again before dredging.

Make dry batter mix

In a large bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 2 tbsp cornmeal (if using), 1/2 tsp baking powder, 1 tsp Old Bay, 1/2 tsp garlic powder and 1/2 tsp paprika. This mix will be used to make the wet batter.

Make wet batter

In a separate bowl beat 1 large egg. Slowly whisk in 1 cup ice cold beer (or sparkling water) until smooth. Add about 1 cup of the dry mix into the wet egg/beer and whisk to a thick but pourable batter. Adjust consistency with a tablespoon of flour or beer if too thin or thick. Chill the batter briefly while you prepare the dredge and heat oil.

Prepare dredge

Combine 3/4 cup flour, 2 tbsp cornmeal and 1/2 tsp salt with 1/4 tsp black pepper in a shallow dish. This dry dredge will help the batter cling and give an extra crunch.

Heat oil

Pour neutral oil into a deep pot or fryer to a depth of at least 3" (about 1 liter). Heat to 350–365°F (175–185°C). If you don't have a thermometer, test by dropping a little batter— it should sizzle and rise steadily without burning.

Dredge and batter seafood

Working in batches: lightly dredge each piece of seafood (shrimp, scallop, haddock) in the dry dredge, shaking off excess. Dip into the chilled wet batter to coat fully, letting excess drip off for 5–10 seconds.

Fry seafood

Carefully lower battered pieces into hot oil (do not overcrowd). Fry shrimp and scallops for 2–3 minutes, until batter is golden and shrimp are cooked through. Fry haddock pieces 3–4 minutes until golden and cooked through (internal fish temp ~145°F). Remove with a slotted spoon to a rack or paper towel-lined sheet; keep warm in a low oven (200°F/95°C) if needed. Maintain oil temp between batches.

Prepare potatoes

Slice potatoes into 1/4–1/2" fries. Place in a bowl of cold water and soak 20–30 minutes (this removes starch and yields crisper fries). Drain and pat completely dry.

First fry (blanch)

Heat frying oil to 325°F (160°C). Fry the dried potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels.

Second fry (crisp)

Raise oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden and crisp, about 2–3 minutes. Drain on paper towels and immediately season with 1 tsp salt (or to taste). Keep warm.

Make slaw

In a medium bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage and 1/2 cup grated carrot. In a small bowl whisk 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp salt and 1/4 tsp pepper until smooth. Toss dressing with vegetables until evenly coated. Chill until serving.

Make tartar

In a small bowl stir together 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickles, 1 tsp lemon juice, 1 tbsp chopped parsley, 1 tsp capers (if using), 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or salt. Refrigerate until serving.

Make cocktail

Mix 1/4 cup ketchup, 1 tbsp prepared horseradish, 1/2 tsp Worcestershire sauce, 1/2 tsp lemon juice and a dash of hot sauce. Adjust horseradish to heat preference. Chill or serve immediately.

On a platter or individual baskets, arrange a bed of French fries. Place three battered jumbo shrimp, three battered scallops and the fried haddock portion on top of the fries. Add a scoop (about 1/2 cup) of coleslaw to the side. Spoon tartar and cocktail sauces into small ramekins and place alongside. Garnish with lemon wedges and chopped parsley. Serve immediately while hot and crispy.