Ingredients
Scale
- For the Seafood:
- 1 lb medium shrimp, peeled and deveined (tail-on or tail-off, your choice)
- 1/2 lb calamari rings (optional, but highly recommended for extra texture)
- 1/2 lb white fish fillets, cut into bite-sized pieces (I love using cod or halibut for this)
- For the Batter:
- 1 cup all-purpose flour
- 1/4 cup cornmeal (adds crunch!)
- 1 tsp garlic powder
- 1 tsp paprika (or smoked paprika for a subtle smoky flavor)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for a little heat)
- 1 cup sparkling water or cold club soda (helps keep the batter light and crispy)
- For Frying:
- 2–3 cups vegetable oil (or any neutral oil for frying)
- For Garnish and Serving:
- Lemon wedges
- Fresh parsley, chopped (for garnish)
- Sea salt, to taste
- Marinara sauce or aioli for dipping (optional but highly recommended)
Instructions
1. Prepare the Seafood:
- Begin by rinsing your shrimp and patting them dry with paper towels. This step is important to ensure the batter sticks to the seafood and doesn’t get soggy.
- If you’re using calamari, rinse it well and pat dry. For the fish, make sure it’s cut into bite-sized pieces for easy frying.
2. Make the Batter:
- In a medium bowl, combine the flour, cornmeal, garlic powder, paprika, salt, pepper, and cayenne pepper. Stir them together until everything is well-mixed.
- Gradually add the sparkling water (or cold club soda) and whisk until the batter is smooth. It should be thick enough to coat the back of a spoon but still thin enough to lightly coat the seafood.
- Pro tip: If the batter feels too thick, add a splash more water; if it’s too thin, add a little more flour. The goal is to have a batter that’s light but will hold onto the seafood.
3. Heat the Oil:
- In a large, deep pan, heat the vegetable oil over medium-high heat. You want the oil to be hot, but not smoking. The best way to check is by dropping a small spoonful of batter into the oil—if it sizzles and rises to the top immediately, you’re ready to go.
- If you have a deep fryer, even better! You’ll get perfectly even frying every time.
4. Fry the Seafood:
- Carefully dip each piece of shrimp, calamari, and fish into the batter, letting any excess drip off before gently placing it in the hot oil. Work in batches so you don’t overcrowd the pan (this ensures even cooking and crispiness).
- Fry the seafood for 2-3 minutes, or until golden brown and crispy. The shrimp should turn pink and curl up, the calamari should be lightly golden, and the fish will flake easily when cooked.
- Use a slotted spoon or tongs to remove the seafood from the oil and transfer it to a plate lined with paper towels to drain any excess oil.
5. Serve Immediately:
- Once all your seafood is fried, arrange it on a serving platter. Squeeze fresh lemon juice over the top, garnish with chopped parsley, and sprinkle with sea salt to taste.
- Serve with a side of marinara sauce or garlic aioli for dipping, and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4