Small Platter Basket Recipe

Preparing the Haddock

Season the haddock fillets with salt and pepper. Heat a non-stick skillet over medium heat and lightly oil the pan. Cook the haddock for about 3-4 minutes on each side until golden brown and cooked through. Remove from heat and set aside.

Cooking the Shrimp

In the same skillet, add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove from heat and set aside with the haddock.

Cooking the Scallops

Sear the scallops in the skillet for 2-3 minutes on each side until they have a golden crust. Remove and set aside.

Preparing the Clams

If using fresh clams, steam them until they open (about 5-7 minutes). If using canned clams, drain them and heat in the skillet for 2 minutes. Set aside.

Cutting the Potatoes

Peel the potatoes and cut them into thin strips. Rinse them under cold water to remove excess starch.

Frying the Potatoes

Heat vegetable oil in a deep fryer or a large pot to 180°C (350°F). Carefully add the potato strips in batches and fry until golden brown, about 3-5 minutes. Remove and drain on paper towels, then season with salt.

Preparing the Vegetables

In a large bowl, combine the shredded cabbage and grated carrot.

Mixing the Coleslaw

In a separate bowl, mix mayonnaise, vinegar, salt, and pepper. Pour the dressing over the cabbage and carrot mixture and toss until well combined. Refrigerate for at least 15 minutes before serving.

On a large platter, arrange the cooked haddock, shrimp, scallops, and clams. Add a generous serving of fries on one side and a bowl of coleslaw on the other. Serve immediately.