Pat shrimp, scallops, and calamari dry with paper towels. Season lightly with 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, and 1 tsp garlic powder; toss to coat evenly. Keep chilled until ready to bread.

Prepare potatoes

Cut potatoes into fries about 1 cm (3/8 inch) thick. Rinse cut fries under cold water until water runs clear to remove excess starch. Drain and pat completely dry with kitchen towels. Allow to sit on a rack while you heat oil.

Set up breading station

Place 1 cup flour in one shallow bowl, beaten eggs in a second bowl, and panko breadcrumbs in a third bowl. For tempura-style pieces (optional for calamari/scallops), mix 1 tbs cornstarch, 0.5 tsp baking powder with 150 ml cold sparkling water and 1/4 cup flour to make a thin batter; keep cold. Reserve 3 tbs flour + 2 tbs cornstarch for dredging shrimp/scallops if you prefer a lighter crisp.

Make sauces

For fry sauce: combine 4 tbs mayonnaise, 2 tbs ketchup, 1 tsp Dijon mustard and 1 tsp hot sauce (optional). Stir until smooth and refrigerate. Chop parsley and cut lemon into wedges.

Frying fries

Heat 500 ml vegetable oil in a deep fryer or heavy-bottomed pot to 160°C (320°F) for the first blanch fry. Working in batches, fry the dried potatoes 3–4 minutes until just tender and pale — do not let them brown. Use a slotted spoon to transfer fries to a wire rack or tray lined with paper towels.

Increase oil temperature to 190°C (375°F). Fry the par-cooked fries in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels, immediately season with 1 tsp salt and 1/2 tsp black pepper, tossing to coat.

Frying seafood

Heat remaining 800 ml vegetable oil (or adjust combined oil so you have enough) in a heavy pot to 175°C (350°F). Maintain temperature between 170–180°C for even frying.

Bread shrimp and scallops (panko)

Dredge shrimp and scallops lightly in reserved flour/cornstarch mixture to dry. Dip into beaten eggs, then press into panko breadcrumbs to coat thoroughly. Shake off excess.

Batter calamari (tempura option)

If using tempura batter: dust calamari rings lightly with a little flour, then dip into the cold tempura batter, allowing excess to drip off. For a panko option, follow the same three-step dredge as shrimp/scallops (flour → egg → panko).

Fry seafood in small batches so oil temperature recovers quickly. Fry shrimp and panko-coated scallops 2–3 minutes until golden and cooked through. Fry battered calamari 1.5–2 minutes until crisp and opaque — do not overcook or they become rubbery. Use a slotted spoon and transfer to a wire rack lined with paper towels to drain; sprinkle a pinch of salt immediately after frying.

Plating & Finish

Arrange a portion of fries and a selection of fried seafood (4 shrimp, 3 calamari rings, 2 scallops per serving) on each small platter or plate.

Garnish with lemon wedges and chopped parsley. Serve with the prepared fry sauce on the side and additional lemon if desired.

Serve immediately while hot and crispy. Recommend serving with napkins and a small bowl for discarded shells or bones if necessary.