Seafood Baskets Recipe

Make batter

In a large bowl whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 2 tsp salt and 1 tsp black pepper until evenly combined. In a separate small bowl lightly beat 1 large egg, then whisk into the dry mix along with 1 1/4 cups cold sparkling water until a smooth, slightly thick batter forms. Chill batter in refrigerator for 10 minutes; keep it cold to maintain crispness when frying.

Prep dredge

Place 3/4 cup seasoned flour (can be plain flour mixed with 1 tsp salt and 1/2 tsp pepper) in a shallow dish for dredging. This will help the batter adhere to the seafood.

Pat all seafood dry with paper towels. If shrimp are large leave tails on for presentation (optional). Cut fish into 1-inch wide strips. Toss shrimp, fish strips, calamari and scallops lightly with 1 tsp Old Bay seasoning to season the interior and reduce excess moisture. Dredge each piece briefly in the seasoned flour, shaking off excess before dipping into the batter.

Heat oil

Pour vegetable oil into a deep, heavy pot or deep fryer to a depth of about 3 inches (about 1.5 L for a medium pot). Heat oil to 350-375°F (175-190°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float immediately.

Fry seafood

Working in small batches to avoid crowding, dip dredged seafood pieces into the chilled batter to coat completely. Gently lower into hot oil with a slotted spoon or tongs. Fry shrimp and fish strips 2.5–3.5 minutes until golden and cooked through; calamari rings 1.5–2.5 minutes until just golden; scallops 1.5–2 minutes to avoid overcooking. Turn pieces as needed for even color. Remove to a wire rack set over a baking sheet or paper towels to drain. Keep cooked seafood warm in a 200°F (95°C) oven if frying in multiple batches.

While frying, stir together 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickles, 1 tsp chopped capers, 1 tbsp lemon juice, 1 tsp chopped fresh dill or parsley, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Taste and adjust seasoning. Chill until ready to serve.

Sprinkle fried seafood lightly with remaining 1 tsp Old Bay seasoning and chopped fresh parsley. Arrange a variety of shrimp, fish strips, calamari and scallops in individual 'seafood baskets' or on a shared platter lined with paper. Serve immediately with lemon wedges, malt vinegar on the side and tartar sauce for dipping.