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Seafood Platter Recipe

Name: Wills Hawaiian Barbecues Seafood Platter Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1.5 cups all-purpose flour; 0.25 cups cornstarch; 2 cups fine dry breadcrumbs (Panko preferred); 0.5 cups fine dry breadcrumbs (for extra crisp, optional); 3 count large eggs; 0.5 cups whole milk; 0.5 cups cold sparkling water (or club soda); 1 tsp fine salt (for flour); 0.5 tsp freshly ground black pepper; 1 tsp paprika; 0.5 tsp garlic powder; 12 count large raw shrimp, peeled and deveined (tails optional); 4 count white fish fillets (cod, haddock, or pollock), cut into 4 portions (~4–5 oz each); 12 count sea scallops, side muscle removed; 1 count lemon; 1 tsp fine salt (for seafood); 0.5 tsp freshly ground black pepper (for seafood); 1.5 cups neutral oil for deep frying (vegetable, canola, or peanut); 0.5 cups extra oil for maintaining temperature (reserve); 2 tbsp fresh parsley, chopped; 4 count lemon wedges; 0.75 cups tartar sauce (store-bought or homemade); 2 tbsp malt vinegar or tartar on side (optional); 6 count paper towels (for draining)

Inspired by Wills Hawaiian Barbecue

Time55m

Serves4

Breaded shrimp, fish fillet and scallops.

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Ingredients

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Breading & Battering

1 1/2 cups 00 bread flour

1/4 cups Cornstarch

2 cups fine dry breadcrumbs (Panko preferred)

1/2 cups fine dry breadcrumbs (for extra crisp, optional)

3 count Large eggs

1/2 cups whole milk

1/2 cups cold sparkling water (or club soda)

1 tsp fine salt (for flour)

1/2 tsp freshly ground black pepper

1 tsp Watkins paprika

1/2 tsp Watkins garlic powder

Seafood

12 count large raw shrimp, peeled and deveined (tails optional)

4 count white fish fillets (cod, haddock, or pollock), cut into 4 portions (~4–5 oz each)

12 count sea scallops, side muscle removed

1 count Lemon

1 tsp fine salt (for seafood)

1/2 tsp freshly ground black pepper (for seafood)

For Frying

1 1/2 cups neutral oil for deep frying (vegetable, canola, or peanut)

1/2 cups extra oil for maintaining temperature (reserve)

Finishing & Serving

2 tbsp Fresh parsley, chopped

4 count lemon wedges

3/4 cups tartar sauce (store-bought or homemade)

2 tbsp malt vinegar or tartar on side (optional)

6 count paper towels (for draining)

Method

Prepare Seafood

Pat dry and season

Pat the shrimp, fish portions and scallops thoroughly dry with paper towels. Season both sides lightly with the 1 tsp salt and 1/2 tsp black pepper listed under Seafood. Squeeze the lemon half over the scallops and shrimp (reserve lemon wedges for serving). Let rest on a tray for 10 minutes while you prepare the breading station.

Breading & Battering

Set up stations

Line three shallow bowls or wide plates: one with the flour + cornstarch mixture, one with the egg wash, and one with the breadcrumbs. In the flour bowl mix 1.5 cups flour, 0.25 cups cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika and 1/2 tsp garlic powder. In a second bowl whisk together 3 eggs, 1/2 cup milk and 1/2 cup cold sparkling water until homogenous. Place the 2 cups breadcrumbs (and optional extra 1/2 cup in a separate bowl) in the third bowl.

Dredge

Working in batches, lightly dredge each piece of seafood first in the seasoned flour (shake off excess), then dip in the egg wash making sure it’s fully coated, and finally press into the breadcrumbs so they adhere. For fish fillets, press breadcrumbs onto both sides and the edges. For scallops and shrimp, ensure an even coating. Place breaded pieces on a wire rack set over a sheet tray and allow to rest 10 minutes to set the coating.

Frying

Heat oil

Pour 1.5 cups neutral oil into a heavy 3–4 quart pot or deep skillet so oil depth is about 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb—if it sizzles and browns in ~45–60 seconds, it's near correct temperature.

Fry seafood in batches

Fry in small batches to avoid crowding and temperature drop. Fry shrimp 1–1.5 minutes per side until golden and cooked through. Fry scallops 1.5–2 minutes per side until golden and opaque through the middle. Fry fish fillets 3.5–5 minutes depending on thickness until golden and the flesh flakes easily with a fork. Use a slotted spoon or spider to transfer fried pieces to a wire rack or paper towel-lined tray to drain. If oil temperature drops, allow to return to 350°F before the next batch. Reserve extra 1/2 cup oil to top up if needed.

Keep warm

If making multiple batches, keep finished seafood warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 15–20 minutes while you finish frying remaining pieces. Do not stack heavily or coatings will soften.

Finish & Serve

Arrange 3–4 pieces of each seafood (or one portion of each type) on a platter or individual plates. Sprinkle chopped parsley over the platter and add lemon wedges. Serve immediately with tartar sauce and optional malt vinegar on the side. Offer extra lemon for squeezing over the seafood just before eating.

Leftover tip: Cool completely, refrigerate in an airtight container up to 2 days. Re-crisp in a 400°F (205°C) oven for 6–10 minutes.