Jul 14 2026
Restaurants›The Barking Crab›Fisherman's Platter Recipe

Fisherman's Platter Recipe

Inspired by The Barking Crab
Time1h
Serves4

Golden fried Haddock, Scallops, Shrimp & Clam Strips, served with coleslaw, fries, and tartar sauce.

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Ingredients

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Seafood

Breading and Frying

Sides

Method

Prepare the Seafood

  1. 1

    Prep the Haddock

    Rinse the haddock fillets under cold water and pat dry with paper towels. Cut them into serving-sized pieces.

  2. 2

    Prep the Scallops, Shrimp, and Clam Strips

    If the scallops are large, cut them in half. Ensure the shrimp are fully peeled and deveined, and the clam strips are ready for frying.

Breading and Frying

  1. 3

    Prepare the Breading Stations

    In one bowl, mix the flour, salt, and black pepper. In a second bowl, whisk the eggs and milk together. In a third bowl, place the cornmeal.

  2. 4

    Bread the Seafood

    Dredge each piece of seafood first in the flour mixture, then dip it in the egg mixture, and finally coat it with cornmeal.

  3. 5

    Heat the Oil

    In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

  4. 6

    Fry the Seafood

    Carefully add the breaded seafood in batches, frying until golden brown and cooked through, about 3-4 minutes for shrimp and scallops, and 4-6 minutes for haddock and clam strips. Remove with a slotted spoon and drain on paper towels.

Prepare the Sides

  1. 7

    Make the Coleslaw

    In a large bowl, combine the coleslaw mix, mayonnaise, vinegar, and sugar. Toss until well combined and refrigerate until ready to serve.

  2. 8

    Prepare the Fries

    Wash, peel, and cut the potatoes into fries. Rinse in cold water and pat dry. Heat oil in a fryer or heavy pot and fry the potatoes until golden and crispy, about 5-7 minutes. Drain on paper towels.

Serve

  1. 9

    Plate the Fisherman's Platter

    On a large serving platter, arrange the fried haddock, scallops, shrimp, and clam strips. Serve with sides of coleslaw, fries, and a bowl of tartar sauce.

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