Fried Seafood Recipe

Prep and brine

Place the shucked oysters in a bowl and pour the buttermilk over them. Toss gently to coat and set aside for 10–15 minutes. This tenderizes and helps the coating adhere.

Make the dredge

In a shallow bowl, whisk together the all-purpose flour, cornmeal, garlic powder, paprika, salt, and black pepper until evenly combined.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch (about 2 cups). Heat over medium-high until the oil reaches 350°F (175°C) or a piece of bread sizzles and browns in about 45–60 seconds.

Coat and fry

Using a slotted spoon, remove oysters from the buttermilk, letting excess drip. Toss oysters in the flour-cornmeal dredge to coat well. Shake off excess and carefully add to the hot oil in a single layer (do not overcrowd). Fry 1½–2 minutes, flipping once, until golden brown and crisp. Remove with a slotted spoon to a paper-towel-lined tray to drain.

Finish

Season immediately with a light pinch of salt if desired. Keep warm in a 200°F (95°C) oven while you fry remaining oysters.

Prep clams

If clams are larger, chop into bite-sized pieces; small whole clams can be used as-is. Pat dry thoroughly with paper towels to remove surface moisture (this prevents oil splatter and helps the coating stick).

Set up breading station

Place the 1/4 cup flour in a shallow dish. In a second dish whisk together the beaten egg and 2 tbsp milk. In a third dish combine panko, Old Bay seasoning, salt, and pepper.

Coat clams

Lightly dust each clam in flour, shake off excess, dip into the egg wash, then press into the panko mixture until well coated. Place coated clams on a wire rack and let rest 5 minutes so coating adheres.

Fry

Heat vegetable oil in a skillet to 350°F (175°C). Fry clams in batches (do not overcrowd) for 1–2 minutes until golden and crisp. Remove to paper towels to drain. Taste one and adjust seasoning if desired.

Prep fillets

Pat the sole fillets dry and brush lightly with lemon juice. Season both sides with 3/4 tsp salt and 1/4 tsp black pepper.

Make batter

In a bowl, whisk together the 1/2 cup flour and 1/4 cup cornstarch. In a separate bowl beat the egg and whisk in the cold club soda until frothy. Combine the wet mixture with the dry and stir just until smooth. If using breadcrumbs for a lighter crust, set them in a shallow dish.

Dredge and coat

Lightly dredge each fillet in a little extra flour (if desired), shake off excess, dip into the batter, and optionally press into fine dry breadcrumbs for a thicker, crunchy crust. Let rest on a rack for 3–5 minutes to let the coating set.

Fry

Heat oil in a wide skillet to 350°F (175°C). Fry fillets in batches 2–3 minutes per side (depending on thickness) until golden brown and the fish flakes easily. Transfer to paper towels and keep warm in a 200°F (95°C) oven while finishing remaining fillets.

Serve

Serve sole with lemon wedges alongside fried oysters and clams.

Combine mayonnaise, chopped dill pickle, chopped capers (if using), lemon juice, chopped parsley, salt, and pepper in a small bowl. Stir until smooth, taste and adjust seasoning, and chill until ready to serve.