Fr Just Caught Seafood Recipe

Rinse and dry

Rinse shrimp, squid rings, scallops, and fish pieces under cold water. Pat each item very dry with paper towels—removing surface moisture is essential for good breading and frying.

Inspect seafood and remove any remaining shells, cartilage, or bits. If shrimp tails are on and you prefer them removed, cut at the tail base and discard shells.

In a large bowl combine lemon juice, olive oil, minced garlic, sea salt, black pepper, paprika, and crushed red pepper flakes. Whisk to emulsify.

Add the dried seafood pieces to the marinade and gently toss to coat. Let sit 10 minutes at room temperature (no longer than 20 minutes) to lightly flavor; avoid extended marination so delicate seafood does not become 'cooked' by the acid.

Prepare three shallow bowls or trays: (1) flour mixed with cornmeal, 3/4 tsp kosher salt, and 1/2 tsp pepper; (2) eggs beaten with milk or buttermilk; (3) breadcrumbs in the third bowl. Keep bowls large enough to coat each piece without crowding.

Heat the frying oil in a deep, heavy pot or deep-fryer to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil—if it sizzles and browns slowly, it's ready.

Working in small batches (so oil temperature stays stable), dredge a piece of seafood first in the flour mixture, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into the breadcrumbs to coat evenly. For a lighter crust on delicate items (scallops), you can skip the cornmeal or use only flour + breadcrumbs.

Carefully lower coated pieces into the hot oil using tongs or a slotted spoon. Fry shrimp and small scallops for about 1.5–2 minutes until golden and opaque; squid rings and fish pieces will take about 2–3 minutes depending on size. Do not overcrowd the pot.

Remove fried seafood with a slotted spoon to a wire rack set over a baking sheet (not paper towels) to keep crust crisp. Lightly season with a pinch of salt immediately after frying. If frying multiple batches, keep cooked pieces warm in a 200°F (95°C) oven for up to 15–20 minutes while you finish remaining batches.

Arrange mixed fried seafood on a platter over microgreens or salad if using. Sprinkle chopped parsley over the top and place lemon wedges around the platter.

Serve immediately with tartar sauce or aioli on the side for dipping. Recommend guests squeeze lemon over seafood before eating for brightness.