Fried Seafood Combo Platter Recipe

Prep seafood

Pat all seafood dry with paper towels. Cut fish into 2" pieces. If using whole shrimp, remove shells and devein; leave tails on if desired. Dry small scallops and calamari thoroughly to help batter adhere. If using clams or mussels, cook openers first: steam in a covered pot with a splash of water until they open, discard any that remain closed, then cool and remove from shells if preferred.

Season lightly: sprinkle 1/2 tsp salt and 1/4 tsp pepper over the seafood pieces and toss gently to distribute. Keep chilled until ready to batter.

Make dry batter mix

In a large bowl, whisk together 2 cups flour, 1/2 cup cornstarch, 1/4 cup cornmeal (if using), 1 tbs baking powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 2 tsp salt, and 1 tsp black pepper until evenly combined.

Combine wet ingredients

In a separate bowl, whisk the 2 lightly beaten eggs with 1 1/2 cups very cold sparkling water or beer. Cold liquid keeps the batter light and crisp.

Make the batter: pour the wet mixture into the dry mix and stir briefly with a fork or whisk until just combined; a few lumps are fine. Do not overmix — the batter should be thick enough to coat but still fluid. If too thick, add up to 2 more tablespoons cold water.

Set batter in the refrigerator for at least 10 minutes while you heat the oil; this helps it hold temperature during frying.

Prepare dredge

In a shallow dish combine 1 cup flour (for dredging) with 1 cup breadcrumbs (if using) and 1 tsp seasoned salt or Old Bay. This dry dredge will help the batter stick and add extra crunch for some items.

Heat oil

Pour oil into a heavy, deep skillet or Dutch oven to a depth of about 2" (roughly 2 cups for a small pot) and heat to 350-375°F (175-190°C). If you don't have a thermometer, test by dropping a small pinch of batter — it should sizzle and rise immediately without browning too fast.

Dredge and batter seafood

Working in small batches to avoid overcrowding, lightly toss each piece of seafood in the dry dredge to coat and shake off excess. Immediately dip into the batter, letting excess drip back into the bowl, then carefully lower into hot oil using tongs or a slotted spoon.

Fry times (approx): shrimp 1.5–2 minutes until golden; calamari rings 1.5–2 minutes; scallops 1.5–2 minutes; fish pieces 3–4 minutes depending on thickness; clams/mussels 1.5–2 minutes if shelled. Flip or stir gently if needed to ensure even browning. Maintain oil temperature between 325–375°F; adjust heat as batches cool the oil.

Cook in small batches (avoid overcrowding) so the oil temperature recovers quickly. Use a slotted spoon to transfer fried seafood to a wire rack set over a baking sheet or paper towels to drain. Sprinkle lightly with kosher salt while hot.

Keep warm

If frying multiple batches, keep finished seafood warm in a 200°F (95°C) oven on a wire rack so it stays crisp until serving.

Plate and garnish

Arrange mixed fried seafood on a platter with lemon wedges. Garnish with chopped parsley. Serve immediately with tartar sauce and cocktail sauce on the side.

Tips: Do not overcrowd the pan. Very cold batter and properly dried seafood yield the crispiest results. For extra variety, include fried hushpuppies or french fries as additional sides (not included in ingredient list).