Fisherman's Platter Recipe

Prepare seafood

Pat the cod fillets dry with paper towels and cut into 4 even pieces (about 4 oz each). Rinse shrimp and scallops, pat dry. If calamari rings are large, cut into 1/2–1" pieces. Season all seafood lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper; set on a plate and refrigerate briefly while preparing batter.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt and 1/2 teaspoon black pepper. In a separate small bowl beat the egg, then stir into the dry ingredients. Gradually whisk in 1 cup cold beer (or sparkling water) until smooth; batter should be thick but pourable—add a tablespoon more liquid if needed. Keep batter cold by placing bowl over an ice bath if available.

Prep dredging station

Place 1/2 cup flour in a shallow dish for dusting. Place panko breadcrumbs in another shallow dish. Arrange seafood on a tray for quick transfer: dust cod pieces in flour, dip in beer batter, then coat with panko. For shrimp, scallops and calamari: dust lightly in flour, then dip in batter and shake off excess before frying (panko optional for shrimp if you prefer a crisper crust on fillets only).

Heat oil

Pour oil into a deep, heavy pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter—if it sizzles and rises immediately, oil is ready.

Fry seafood

Working in small batches (do not overcrowd), carefully lower cod pieces into the hot oil. Fry cod for 4–5 minutes until golden brown and internal temperature reaches 145°F (63°C). Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Fry shrimp for 2–3 minutes until pink and opaque, scallops for 2–3 minutes until opaque and just firm, and calamari for 1–2 minutes until golden—remove promptly to avoid toughness. Keep finished pieces warm in a 200°F (95°C) oven on a wire rack while you fry remaining batches.

Finish and plate

Arrange a portion of fries and a scoop of coleslaw on each plate. Place 2 pieces of fried cod, a small handful of shrimp, scallops and a few calamari rings beside them. Sprinkle chopped parsley over the seafood and add lemon wedges to the plate.

Make sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickle, 1 tablespoon chopped capers, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard and 1 teaspoon chopped fresh dill (if using). Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir until smooth and refrigerate until serving. Taste and adjust lemon or salt to preference.

Prepare fries and slaw

Cook French fries according to package instructions or fry/roast homemade fries until crisp and golden. Keep warm. If cole slaw is not already dressed, toss shredded cabbage and carrots with a light mayo-vinegar dressing and chill until serving.