Pat all seafood dry with paper towels. Drain and blot oysters thoroughly. If shrimp are large, butterfly slightly for even cooking. Portion flounder into single-serving pieces. If deviled crab is soft, chill briefly until firm enough to handle.

Season flounder pieces, shrimp, oysters, and clam strips lightly with 2 tsp kosher salt and 1 tsp freshly ground black pepper; set on a tray and keep refrigerated until ready to bread or batter.

Set up a breading station: one shallow bowl for the dry flour mixture (see batter/dredge), one bowl for the batter, and one tray for panko (if using). Heat oil in a deep fryer or a heavy Dutch oven to 350°F (175°C). Use a thermometer to maintain temperature.

Fry Batter & Dredge

Make dry mix

In a large bowl combine 2 cups all-purpose flour, 1/2 cup cornstarch, 1/2 cup cornmeal, 1 tsp baking powder, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp cayenne, 2 tsp salt, and 1 tsp black pepper. Whisk until uniform.

Make batter

In a separate bowl whisk 1 large egg with 1 cup very cold club soda or beer until slightly frothy. Gradually whisk about 3/4 cup of the dry mix into the wet mixture to make a thick but pourable batter; adjust with remaining dry mix to reach a consistency that coats but still drips slowly. Keep batter cold — set bowl over an ice bath if needed.

Dredge procedure

Lightly dredge flounder pieces in remaining dry mix, shaking off excess. For shrimp, oysters, deviled crab, and clam strips: either dip once in batter and then into panko (for extra crunch on flounder/clam strips) or directly drop into hot oil from batter for a classic corona-style fry. Ensure each item is coated evenly.

Frying

Confirm oil is at 350°F (175°C). Fry in small batches to avoid oil temperature drop and crowding: aim for 3–6 pieces per batch depending on pot size. Use a spider/skimmer for handling.

Oysters

Carefully lower oysters (battered) into the oil and fry 2–3 minutes until golden brown and crisp. Remove to a wire rack lined tray to drain and sprinkle a light pinch of salt while hot.

Shrimp

Fry shrimp 1.5–2 minutes until golden and just cooked through. Do not overcook. Drain on wire rack and tent lightly with foil to keep warm.

Deviled Crab

Fry deviled crab cakes 3–4 minutes per side (if pan-frying) or 3–4 minutes total if small and deep-fried, until interior is hot and exterior is crisp and golden. Internal temperature should reach 145°F. Drain and rest briefly.

Flounder & Clam Strips

Fry flounder portions 3–4 minutes per side if using thicker fillets (or 2–3 minutes if thinner) until internal flesh is opaque and coating is golden. Clam strips cook quickly: 2–3 minutes until golden and crisp. Drain on wire rack.

Between batches, allow oil to return to 350°F. Keep finished items warm on a 200°F oven rack if assembling multiple baskets.

Assembly & Service

Arrange fried items in individual fry baskets or on a large platter: 2 deviled crab cakes (or 1 large), 6 shrimp, 4 oysters, 1 flounder portion, and a generous handful (about 4 oz) of clam strips per basket. Garnish with chopped parsley and a lemon wedge on each basket.

Serve immediately with tartar sauce and cocktail sauce on the side for dipping. Recommend plates or liners to drain excess oil and paper napkins for patrons.

Leftovers: hold refrigerated up to 24 hours and re-crisp in a 375°F oven for 6–8 minutes. Not recommended for long storage.