Shrimp & Scallop Cornmeal Bites Recipe

Prep seafood

Pat shrimp and scallops dry with paper towels. On a board, chop the shrimp and scallops into small uniform pieces (about 1/4-inch). Place chopped seafood in a bowl.

Add kosher salt, black pepper, hot sauce (if using), and lemon juice to the seafood. Toss gently to combine. Let sit 10 minutes while you prepare the batter so flavors marry and excess moisture releases.

Make dry batter mix

In a large bowl combine cornmeal, 1 cup all-purpose flour, baking powder, sugar, garlic powder, onion powder, and smoked paprika. Whisk to distribute evenly.

Combine wet ingredients

In a medium bowl whisk together 2 eggs, buttermilk, chopped chives, and parsley until smooth.

Fold the lightly marinated chopped seafood into the wet mixture, then add the wet-seafood mixture into the dry cornmeal mix. Stir gently until just combined into a thick spoonable batter. The batter should hold together but remain moist; if too dry, add up to 1 tablespoon water or buttermilk. If too loose, add 1–2 tablespoons flour or cornmeal.

Cover the bowl and refrigerate for 15 minutes to let the cornmeal hydrate and firm the batter slightly — this helps the bites hold shape during frying.

Prep breading stations

Set up three shallow dishes: one with 1 cup flour for dredging, one with 2 beaten eggs, and one with a mixture of panko and finely ground cornmeal (about 1 cup total).

Heat oil in a heavy-bottomed pot or deep skillet to 175–180°C (350–360°F). Use enough oil to allow the bites to float, about 2–3 inches deep. If using a thermometer, maintain temperature; adjust heat as needed.

Working in small batches (6–8 bites at a time depending on pan size), use a tablespoon or small cookie scoop to portion batter into 1 to 1¼-inch rounds. For extra crispness, gently roll each formed bite in the dredging flour, dip into beaten eggs, then coat with the panko/cornmeal mixture. Press lightly so coating adheres.

Carefully lower coated bites into hot oil without overcrowding. Fry 2½–3 minutes, turning once, until golden brown and internal temperature reaches 63°C (145°F) and seafood is opaque. If bites are larger, fry up to 4 minutes. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Sprinkle a small pinch of salt over hot bites.

Repeat with remaining batter, allowing oil to return to temperature between batches. Keep finished bites warm in a single layer on a baking sheet in a 90°C (200°F) oven if needed.

While frying, whisk together mayonnaise, sour cream, Dijon mustard, honey, lemon zest, lemon juice, hot sauce, salt, pepper, and minced chives in a small bowl until smooth. Taste and adjust seasoning. Refrigerate until ready to serve.

Arrange Shrimp & Scallop Cornmeal Bites on a platter. Garnish with chopped parsley or microgreens and serve with lemon wedges and the chilled dipping sauce on the side.

Serve immediately so bites stay crisp. Leftovers can be refrigerated in an airtight container and reheated in a 190°C (375°F) oven for 6–8 minutes to restore crispness (best eaten same day).