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Create Your Own Combination Recipe

Name: Tale of the Whales Create Your Own Combination Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Seafood
Ingredients: 12 pieces shrimp (peeled, deveined); 8 pieces scallops (sea scallops, about 1 oz each); 8 pieces oysters (shucked, large); 2 pieces crab cake (prepared, 3–4 oz each); 2 pieces mahi fillet (skinless, cut into portions); 1 cup popcorn shrimp (small, peeled); 2 pieces flounder fillets (thin, skinless); 1 cup clam strips (cleaned); 1.5 cups all-purpose flour; 0.5 cups cornmeal (optional, for slight crunch); 1 cup fine dry breadcrumbs or panko; 2 pieces eggs; 0.5 cups milk or buttermilk; 0.75 cups cold club soda or beer (for beer batter); 1 tsp baking powder (for batter); 2 tsp salt; 1 tsp black pepper; 1 tsp paprika; 1 tsp Old Bay seasoning (or seafood seasoning); 2 tbsp olive oil; 2 tbsp unsalted butter; 2 pieces garlic cloves (minced); 1 pieces lemon (zest + juice); 2 tbsp fresh parsley (chopped); 0.5 cups tartar sauce; 0.5 cups cocktail sauce; 4 pieces lemon wedges; 1 tbsp fresh chopped parsley (garnish); 1 liter neutral oil (vegetable, canola or peanut)

Inspired by Tale of the Whale

Time40m

Serves2

Choice of two or choice of three – shrimp, scallops, oysters, crab cake, mahi, popcorn shrimp, flounder or clam strips

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Ingredients

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Proteins (choose 2 or 3)

12 pieces shrimp (peeled, deveined)

8 pieces scallops (sea scallops, about 1 oz each)

8 pieces oysters (shucked, large)

2 pieces crab cake (prepared, 3–4 oz each)

2 pieces mahi fillet (skinless, cut into portions)

1 cup popcorn shrimp (small, peeled)

2 pieces flounder fillets (thin, skinless)

1 cup clam strips (cleaned)

Breading & Batter (for fried items)

1 1/2 cups 00 bread flour

1/2 cups cornmeal (optional, for slight crunch)

1 cup fine dry breadcrumbs or panko

2 pieces Eggs

1/2 cups milk or buttermilk

3/4 cups cold club soda or beer (for beer batter)

1 tsp baking powder (for batter)

2 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins paprika

1 tsp Old Bay seasoning (or seafood seasoning)

For Pan-Searing / Grilling (for mahi, scallops, shrimp)

2 tbsp olive oil

2 tbsp Unsalted butter

2 pieces garlic cloves (minced)

1 pieces lemon (zest + juice)

2 tbsp Fresh parsley (chopped)

Night/Finish Sauces & Extras

1/2 cups tartar sauce

1/2 cups cocktail sauce

4 pieces lemon wedges

1 tbsp fresh chopped parsley (garnish)

Cooking oil for frying

4 1/4 cup (1 liter) neutral oil (vegetable, canola or peanut)

Method

Prep

Choose proteins

Select two or three proteins from the Proteins list (for example: shrimp + scallops, or mahi + crab cake + clam strips). Plan cooking methods: delicate items like scallops, mahi and shrimp are best pan-seared or grilled; oysters, clam strips, popcorn shrimp and flounder are commonly breaded and fried; crab cakes are typically pan-seared or baked.

Pat all seafood dry with paper towels. If using shrimp, remove tails if desired. Season lightly with 1/2 tsp salt and 1/4 tsp pepper each piece.

Set up breading stations: bowl 1: flour + 1/2 tsp salt + 1/4 tsp pepper + 1/2 tsp paprika; bowl 2: beaten eggs + milk; bowl 3: breadcrumbs (or panko) mixed with 1/2 tsp Old Bay. For beer batter (for larger pieces like flounder/mahi), whisk 3/4 cup cold club soda or beer with 1/2 cup flour, 1 tsp baking powder, 1/2 tsp salt and 1/4 tsp pepper until smooth (adjust thickness so it coats).

Frying breaded items (oysters, clam strips, popcorn shrimp, flounder)

Heat oil

Pour neutral oil into a large heavy pot or deep fryer to a depth of 2–3 inches (about 3–4 cups). Heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of batter — it should sizzle and float.

Bread the seafood: dredge each piece in seasoned flour, shake off excess, dip into egg wash, then coat with breadcrumbs (or dip into beer batter, then into breadcrumbs if using hybrid). Work in batches to avoid crowding.

Fry in batches at 350°F until golden brown and cooked through: popcorn shrimp 90–120 seconds; clam strips 2–3 minutes; oysters 2–3 minutes (timing varies with size); flounder fillets 2–4 minutes per side if shallow frying, or 3–5 minutes fully submerged. Use a slotted spoon to remove and drain on a wire rack or paper towels. Season lightly with salt immediately.

Pan-searing / grilling (mahi, scallops, shrimp, crab cakes)

Heat a large skillet or grill over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter for the pan. When shimmering, add scallops (do not overcrowd) and sear 1.5–2 minutes per side until golden crust forms and center is opaque. Remove and rest.

For mahi fillets: season with salt and pepper, sear skinless fillets 3–4 minutes per side until cooked through (internal temp ~145°F) and golden. For shrimp: cook 1–2 minutes per side until opaque and pink. For crab cakes: pan-sear 3–4 minutes per side in 1 tbsp oil until crisp and warmed through.

During the last minute of cooking, add remaining 1 tbsp butter and minced garlic to the pan, spoon melted butter and garlic over the seafood. Finish with lemon juice and chopped parsley.

Plating & Sauces

Arrange the cooked selections on a large platter or individual plates. Place lemon wedges and small ramekins of tartar and cocktail sauce alongside.

Sprinkle with chopped parsley and an extra crack of black pepper. Serve immediately while hot and crispy.