Deep-Fried Seafood

This recipe works for shrimp, clams, oysters, squid, very small fish, and sturdy fillets (catfish is classic)—in short, just about everything. As with all deep frying, make sure the oil is hot. I like a light dusting on most fried seafood, and the cornstarch-flour combination ensures a crisp, thin exterior. But if a thicker coating is what you’re after, see the variation and list that follow. Just a word about preparing the fish: Make sure everything is patted dry before dredging. Cut the squid bodies into rings if you like and remove the shellfish and mollusks from their shells (obviously).

Neutral oil, like grapeseed or corn, as needed

About 11/2 pounds cleaned fish fillets (whole or cut into chunks), shrimp, oysters, or clams

Salt and freshly ground black pepper

1 cup all-purpose flour

1 cup cornstarch

Lemon wedges for serving

• Put at least 2 inches of oil in a deep pan over medium-high heat; bring to 350 F. Meanwhile, season the seafood with salt and pepper and combine the flour and cornstarch in a bowl.
• When the oil is hot, dredge the seafood lightly in the cornstarch-flour mixture, tapping to remove excess, and add the pieces slowly to the oil without crowding (cook in batches if necessary), adjusting the heat as necessary so the temperature remains nearly constant. Fry, turning once or twice, until the seafood is lightly browned and cooked through (a skewer or thin-bladed knife will pass through each piece with little resistance).
• This will take no longer than 5 minutes, unless your pieces are large or extra-thick. Remove with a slotted spoon and drain on paper towels. Sprinkle with additional salt if you like and serve with lemon wedges.

MAKES: 4 servings

TIME: 30 minutes