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Seafood Platter Recipe

Name: Wills Hawaiian BBQs Seafood Platter Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Seafood
Ingredients: 12 pieces large shrimp (peeled, deveined, tails on or off as preferred); 2 pieces white fish fillets (cod, haddock or pollock), cut into 4–6 oz pieces; 8 pieces sea scallops (dry-packed, approx. 1–1½ in diameter); 1 cups all-purpose flour; 1.5 cups fine dry breadcrumbs (Panko for extra crispiness); 0.25 cups cornstarch; 2 pieces large eggs; 3 tbs milk or water; 1 tsp salt (for dredge); 0.5 tsp black pepper (for dredge); 1 tsp paprika (optional, for color/flavor); 0.5 tsp garlic powder (optional); 1 tsp kosher salt (for seasoning fish/scallops/shrimp); 0.5 tsp freshly ground black pepper; 1 pieces lemon (cut into wedges); 2 tbs fresh parsley (chopped, optional); 1 cups neutral oil for frying (vegetable, canola, peanut); 0.5 cups mayonnaise; 2 tbs dill pickle (finely chopped) or relish; 1 tbs lemon juice; 1 tsp capers (optional, chopped); 1 tbs fresh dill or parsley (finely chopped); 0.25 tsp salt; 0.25 tsp black pepper

Inspired by Wills Hawaiian BBQ

Time45m

Serves2

Breaded shrimp, fish fillet and scallops.

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Ingredients

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Seafood (breaded & fried)

12 pieces large shrimp (peeled, deveined, tails on or off as preferred)

2 pieces white fish fillets (cod, haddock or pollock), cut into 4–6 oz pieces

8 pieces sea scallops (dry-packed, approx. 1–1½ in diameter)

Breading station

1 cups 00 bread flour

1 1/2 cups fine dry breadcrumbs (Panko for extra crispiness)

1/4 cups Cornstarch

2 pieces Large eggs

3 tbs milk or water

1 tsp salt (for dredge)

1/2 tsp black pepper (for dredge)

1 tsp paprika (optional, for color/flavor)

1/2 tsp garlic powder (optional)

Seasoning & finishing

1 tsp kosher salt (for seasoning fish/scallops/shrimp)

1/2 tsp freshly ground black pepper

1 pieces lemon (cut into wedges)

2 tbs fresh parsley (chopped, optional)

Frying medium

1 cups neutral oil for frying (vegetable, canola, peanut)

Tartar sauce (simple)

1/2 cups Mayonnaise

2 tbs dill pickle (finely chopped) or relish

1 tbs ReaLemon lemon juice

1 tsp capers (optional, chopped)

1 tbs fresh dill or parsley (finely chopped)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Prep seafood

Pat dry and portion

Pat shrimp, fish fillets, and scallops very dry with paper towels. If fish fillets are large, cut into 4–6 oz portions. Trim connective tissue from scallops if needed. Dry surface moisture ensures proper adhesion of breading and prevents oil splatter.

Season lightly on both sides: sprinkle 1 tsp kosher salt and 1/2 tsp black pepper divided among the seafood pieces (approximately a light pinch per piece).

Make breading station

Set up three shallow bowls or trays: Bowl 1 — mix all-purpose flour and cornstarch (1 cup flour + 1/4 cup cornstarch) with 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika and 1/2 tsp garlic powder. Bowl 2 — whisk eggs with 3 tbs milk or water until smooth. Bowl 3 — place 1.5 cups Panko breadcrumbs.

Label trays (Flour, Egg, Breadcrumbs). Work in batches so breading stays dry and crisp.

Bread the seafood

Dredge each piece in the flour mixture, shaking off excess. Then dip into the egg wash, allowing excess to drip off. Finally press into the breadcrumbs to coat evenly. For fish and scallops, press gently so crumbs adhere; for shrimp, ensure tails (if on) are kept free for handling if you prefer.

Place breaded pieces on a wire rack set over a baking sheet while you finish the rest. This prevents sogginess; do not stack pieces.

Make tartar sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickle or relish, 1 tbsp lemon juice, 1 tsp chopped capers (optional), 1 tbsp chopped fresh dill or parsley, 1/4 tsp salt and 1/4 tsp pepper. Stir until smooth, taste and adjust seasoning. Chill until serving.

Fry the seafood

Heat 1 cup neutral oil in a large heavy skillet (cast iron or stainless) over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb in the oil — it should sizzle and brown in about 30–45 seconds.

Fry in batches to avoid crowding (3–4 pieces per batch depending on pan size). Cook breaded shrimp 2–3 minutes total, turning once, until golden and opaque. Fry scallops 2–3 minutes total (about 1–1.5 minutes per side) until golden brown and just cooked through. Fry fish fillets 3–5 minutes per side depending on thickness until golden and flaky inside. Adjust heat to maintain oil temperature around 325–350°F; if oil gets too hot, lower flame.

Use a slotted spatula or spider to transfer cooked seafood to a wire rack over a baking sheet or paper towels to drain. Sprinkle a light pinch of salt over each batch immediately after frying.

Plate & finish

Arrange the fried shrimp, fish, and scallops on a platter. Garnish with lemon wedges and chopped fresh parsley. Serve immediately with tartar sauce on the side and additional lemon as desired.

If holding for a short time (up to 15 minutes), keep platter in a warm (200°F/95°C) oven on a wire rack to maintain crispness; do not cover tightly or they will steam and soften.