Golden Coastal Trio Recipe

Thaw seafood if frozen, pat completely dry with paper towels. Trim scallops of any tough muscle if needed. Ensure calamari rings are separated and drained of excess liquid.

Make the quick brine: in a bowl combine cold water, kosher salt, sugar and ice. Submerge calamari, shrimp and scallops in the brine for 10 minutes to season and tighten flesh. After 10 minutes, remove seafood and pat very dry. Excess moisture prevents a crisp breading.

In a shallow wide bowl or rimmed tray whisk together flour, cornstarch, cornmeal (if using), baking powder, paprika, smoked paprika, garlic powder, onion powder, black pepper and salt until evenly combined.

In a separate shallow bowl whisk together cold club soda, egg and milk until slightly frothy. The carbonation helps a lighter, crispier crust.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (do not fill more than half the pot). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of breading — it should sizzle and float steadily without browning immediately.

Set up your breading station: seasoned flour mixture, wet dip, and a second tray of the seasoned flour mixture (double-dredge helps adhesion). Work in small batches to keep oil temperature steady.

Bread the seafood: dredge a few pieces of calamari in the flour mixture, shake off excess; dip into the wet mixture, letting excess drip back into the bowl; return to the flour mixture and press lightly to coat. Repeat the same process for shrimp and scallops. Place breaded pieces on a wire rack or tray while you finish a batch (do not stack).

Fry in batches: carefully lower a single layer of breaded seafood into the hot oil, avoiding overcrowding. Fry calamari rings 60–90 seconds until golden and just crisp; shrimp 2–2.5 minutes until golden and shrimp are opaque; bay scallops 1.5–2 minutes until golden and cooked through. Adjust times as necessary depending on size. Maintain oil at 340–355°F between batches — allow oil to come back up to temperature before adding the next batch.

Remove seafood with a slotted spoon or spider and transfer to a paper towel-lined tray or a wire rack over a sheet pan. Sprinkle lightly with coarse sea salt while still hot. Keep finished batches warm in a 200°F (95°C) oven on a wire rack if needed while you finish frying remaining seafood.

While the oil heats or while frying, combine mayonnaise, prepared horseradish, sour cream, lemon juice, Dijon mustard, honey, hot sauce (if using), salt and pepper in a small bowl. Whisk until smooth. Taste and adjust: more horseradish for heat, a touch more honey for balance, or a squeeze of lemon for brightness. Chill until ready to serve.

Arrange a mix of calamari, shrimp, and scallops on a serving platter or individual plates. Garnish with chopped parsley and lemon wedges. Serve with the creamy horseradish on the side for dipping.

Serve immediately while hot and crisp. Note: keep extra fried seafood on a rack in a low oven to maintain crispness for up to 20–30 minutes, but best eaten immediately.