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Ingredients
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Seafood
Breading & Batter
Dredge
Frying
Sauces & Garnish
Method
Seafood Prep
- 1
Portion & Season
If offering shrimp and oysters together, portion roughly 8–10 large shrimp and 8–10 oysters per pound. Pat shrimp and oysters very dry with paper towels. Place seafood in a bowl and sprinkle with 1 tsp kosher salt and 1 tsp freshly ground black pepper; toss gently to coat. Refrigerate while preparing breading to let seasoning settle (5–10 minutes). Cut the lemon into 4 wedges for serving.
Breading & Batter
- 2
Make the wet batter
In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 3/4 tsp salt, and 1/2 tsp black pepper. In a separate bowl beat 1 large egg and then whisk in 3/4 cup very cold club soda or beer until combined. Fold the liquid into the dry mixture to form a slightly thick, smooth batter—enough to coat but not drown the seafood.
- 3
Prepare dredge and crumbs
Place 1/2 cup flour mixed with 1/4 tsp salt and 1/4 tsp pepper in a shallow dish for dredging. Place 1 cup panko breadcrumbs in another shallow dish. Keep the dredge, batter, and panko side-by-side for an efficient three-step breading process.
Frying
- 4
Heat the oil
Pour about 4 cups neutral oil into a deep heavy skillet or Dutch oven (enough for 2–3 inches depth). Heat over medium-high until oil reaches 350–360°F (175–182°C). If you don’t have a thermometer, test with a small drop of batter—if it sizzles and rises steadily, oil is ready.
- 5
Breading & Frying technique
Work in small batches to avoid overcrowding. For each piece of seafood: lightly dredge in the 1/2 cup flour mixture, shaking off excess; dip into the batter to coat fully; then press into the panko breadcrumb dish so the crumbs adhere. For oysters, be gentle when pressing crumbs to avoid breaking the oyster. Fry 4–6 pieces at a time (depending on size of pan) for 2–3 minutes for shrimp or 2–3 minutes for oysters, turning once if needed, until golden brown and crisp. Maintain oil temperature between 325–350°F; adjust heat as needed.
- 6
Drain
Using a slotted spoon or spider, transfer fried seafood to a wire rack set over a baking sheet (or paper towel-lined plate) to drain. Season immediately with a light sprinkle of salt. Keep cooked seafood warm in a low oven (200°F / 95°C) while frying remaining batches.
Sauces & Finish
- 7
Cocktail & optional remoulade
If using prepared cocktail sauce, transfer 3/4 cup to a small serving bowl. For a creamier dipping sauce, stir together 1/4 cup mayonnaise, 2 tbsp ketchup, and 1 tsp prepared horseradish; adjust horseradish to taste and serve alongside cocktail sauce.
- 8
Plate and garnish
Arrange fried shrimp and/or oysters on a plate with lemon wedges and a small bowl of cocktail sauce and optional remoulade. Sprinkle 2 tbsp chopped fresh parsley over the plate for color. Serve immediately while hot and crispy.