French-Style Crispy Fried Seafood
A classic French dish featuring an assortment of seafood coated in breadcrumbs and deep-fried until golden, served with tartar sauce.
Ingredients
Salt
1/4 tsp
White pepper powder
a pinch
Tartar sauce (see recipe on page 17)
4 tbsp
Squid
300 g
Grass shrimp
6
Scallops
6
Salmon
200 g
Cake flour
1 tbsp
Eggs
2
Breadcrumbs
100 g
Instructions
1
Step 1
Crack the eggs, beat into egg wash, and strain through a fine sieve to remove the egg tendons; set aside.
2
Step 2
Peel the shrimp, keeping the tails intact. Wash the remaining seafood and cut into appropriately sized pieces. Season everything evenly with salt and white pepper, then dredge in order through the cake flour, egg wash, and breadcrumbs.
3
Step 3
Add 300 ml of olive oil to a pot and heat over high heat to 175 °C, then reduce to medium-low. Add the breaded seafood and gently stir with chopsticks while frying. When the seafood turns an even golden color, remove it and drain on paper towels. Arrange on a platter and serve with tartar sauce for dipping.
