Fisherman's Platter Recipe

Prepare seafood

Pat cod, shrimp, scallops and calamari dry with paper towels. Cut cod into 4 equal portions (about 4 oz each). Season lightly with 1/2 tsp sea salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika and 1/2 tsp Old Bay; set on a plate in the refrigerator while preparing other components.

Marinate shrimp and scallops (brief)

Toss shrimp and scallops with 1 tablespoon olive oil, 1/2 teaspoon lemon zest and a pinch (about 1/8 tsp) salt. Let sit 10 minutes at room temperature while you make batter and fries.

Make dry mix

In a shallow bowl combine 1 cup all-purpose flour, 1/2 cup cornstarch, and 1 tsp baking powder. Season with 1 tsp salt and 1/2 tsp black pepper. Reserve 1/2 cup flour in a separate shallow dish for dusting pieces before battering, and set 1 cup panko in another shallow dish for breadcrumbing any pieces you want extra crisp (for example cod).

Make beer batter

In a mixing bowl whisk 1/2 cup remaining flour with the egg until smooth. Gradually whisk in 1 cup cold beer (or sparkling water) until a slightly thick but pourable batter forms. If batter is too thick, add 1-2 tbsp cold beer/water. Keep batter cold in the refrigerator until ready to fry.

Breading order

For shrimp, scallops and calamari: dust lightly in reserved flour, dip into beer batter, then directly into hot oil to fry (no panko). For cod: dust in flour, dip in batter, then press into panko breadcrumbs for an extra-crispy crust before frying.

Prepare fries

Peel (optional) and cut russet potatoes into 1/3-inch fries. Rinse in cold water until water runs clear to remove starch. Pat completely dry with towels. Toss fries with 1 tbsp olive oil and 1/2 tsp sea salt.

Fry method - two stage

Heat vegetable oil in a deep pot or fryer to 325°F (160°C). Fry potatoes in batches for 4–5 minutes until tender but not colored. Remove and drain on a wire rack. Increase oil temperature to 375°F (190°C). Fry potatoes again in batches until golden and crisp, about 2–3 minutes. Drain on paper towels, toss with chopped parsley and additional salt to taste.

Heat oil

Heat vegetable oil (enough for 2–3 inches depth) to 350–360°F (175–180°C) for seafood. Use a thermometer to maintain temperature; adjust heat as needed.

Fry seafood - shrimp, scallops, calamari

Working in small batches (do not overcrowd), dust shrimp, scallops, and calamari in reserved flour, shake off excess, dip into cold beer batter, then gently lower into hot oil. Fry shrimp about 2–3 minutes until golden and cooked through; scallops 2–3 minutes until opaque and golden; calamari 1–2 minutes until just golden (overcooking makes them tough). Remove to a wire rack to drain and keep warm in a 200°F (95°C) oven if needed.

Fry cod

For cod pieces, dredge in reserved flour, dip into batter, press into panko breadcrumbs to coat evenly, then fry in batches 3–5 minutes until golden brown and internal temperature reaches 145°F (63°C). Drain on a wire rack.

Make tartar sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickle, 1 tbsp chopped capers, 1 tbsp fresh dill (optional), 1 tbsp lemon juice, 1 tsp mustard and 1/4 tsp black pepper. Taste and adjust salt/acid as desired. Chill until serving.

Finish and garnish

Brush fried cod lightly with melted butter for sheen and extra flavor. Sprinkle chopped parsley/chives over fries and seafood. Serve with lemon wedges and tartar sauce on the side.

Arrange a portion of fries on each plate, place one piece of cod and an assortment of shrimp, scallops and calamari beside them. Garnish with extra parsley, a lemon wedge, and a small ramekin of tartar sauce. Serve immediately while hot and crispy.