Ingredients with Measurements:
- 1 lb. mixed seafood (shrimp, squid, scallops)
- 1 cup all-purpose flour
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. paprika
- 1 egg
- 1 cup milk
- 2 cups panko breadcrumbs
- Vegetable oil for frying
- Lemon wedges for serving
Special equipment needed:
- Deep fryer or large pot for frying
- Slotted spoon or spider strainer
- Wire rack
Step-by-step instructions:
1. Rinse and pat dry the mixed seafood. Cut the squid into rings and leave the shrimp and scallops whole.
2. In a shallow dish, mix together the flour, salt, black pepper, garlic powder, onion powder, and paprika.
3. In another shallow dish, whisk together the egg and milk.
4. In a third shallow dish, place the panko breadcrumbs.
5. Heat the vegetable oil in a deep fryer or large pot to 375°F.
6. Dredge the seafood in the flour mixture, shaking off any excess.
7. Dip the seafood in the egg mixture, then coat in the panko breadcrumbs, pressing the breadcrumbs onto the seafood to adhere.
8. Fry the seafood in batches until golden brown and crispy, about 2-3 minutes per batch.
9. Use a slotted spoon or spider strainer to remove the seafood from the oil and place on a wire rack to drain excess oil.
10. Serve hot with lemon wedges.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Oil temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 14g
- Carbohydrates: 45g
- Protein: 28g
Substitutions for ingredients:
- Gluten-free flour and breadcrumbs can be used for a gluten-free version.
- Other seafood such as crab, lobster, or fish can be used.
Variations:
- Add spices such as cayenne pepper or chili powder for a spicier version.
- Serve with a dipping sauce such as tartar sauce or cocktail sauce.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure a crispy coating.
- Do not overcrowd the fryer or pot with too much seafood at once.
- Use a wire rack to drain excess oil and keep the seafood crispy.
Storage instructions:
- Store leftover seafood in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat leftover seafood in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the seafood on a bed of lettuce or with a side salad for a fresh and colorful presentation.
Garnishes:
- Garnish with chopped parsley or cilantro for a pop of color.
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- French fries, coleslaw, or roasted vegetables.
Troubleshooting advice:
- If the coating is not sticking to the seafood, make sure to pat the seafood dry before dredging in the flour mixture.
Food safety advice:
- Use a thermometer to ensure the oil reaches the correct temperature to prevent undercooked seafood.
Food history:
- Fried seafood is a popular dish in many coastal regions around the world, with variations such as fish and chips in the UK and calamari in Italy.
Flavor profiles:
- The crispy coating pairs well with the tender and juicy seafood, with a hint of spice and tang from the lemon.
Serving suggestions:
- Serve as an appetizer or main course for a seafood feast.
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