Fried Seafood Medley

Ingredients

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (60g) cornstarch 1/2 cup (60g) cornstarch
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (240ml) sparkling water 1 cup (240ml) sparkling water
• Zest of 1 lemon Zest of 1 lemon
• 1/2 pound (225g) shrimp, peeled and deveined 1/2 pound (225g) shrimp, peeled and deveined
• 1/2 pound (225g) calamari rings 1/2 pound (225g) calamari rings
• 1/2 pound (225g) small fish fillets (such as smelt or whitebait) 1/2 pound (225g) small fish fillets (such as smelt or whitebait)
• Vegetable oil, for frying Vegetable oil, for frying
• Lemon wedges, for serving Lemon wedges, for serving
• Aioli or marinara sauce, for dipping Aioli or marinara sauce, for dipping

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 1.5g
• Carbohydrates (total, sugars): 40g, 1g
• Protein: 20g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper.
2. 2.
   Gradually pour in the sparkling water while whisking, until a smooth batter forms.
3. 3.
   Stir in the lemon zest and let the batter rest for 10 minutes.
4. 4.
   In a deep pot or fryer, heat vegetable oil to 180°C (350°F).
5. 5.
   Dip the seafood into the batter, allowing any excess to drip off, and carefully place them into the hot oil.
6. 6.
   Fry the seafood in batches for 2-3 minutes, or until golden brown and crispy.
7. 7.
   Use a slotted spoon to transfer the fried seafood to a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the Fried Seafood Medley hot, accompanied by lemon wedges and your choice of aioli or marinara sauce for dipping.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove the digestive tract. You can also leave the tails on for a more visually appealing presentation.
• Calamari — To achieve tender calamari, either cook it quickly over high heat or simmer it in a flavorful broth before adding it to the batter.
• Small fish fillets — If using whole small fish, make sure to clean and gut them before frying.

Tips & Tricks

• For an extra crispy texture, you can add a tablespoon of cornmeal to the batter.
• Serve the Fried Seafood Medley immediately after frying to maintain its crispiness.
• Experiment with different dipping sauces like tartar sauce or spicy mayo for a unique twist.
• If you prefer a lighter version, you can also bake the seafood in a preheated oven at 220°C (425°F) for 12-15 minutes.

Serving advice

Serve the Fried Seafood Medley as a main course accompanied by a fresh green salad and crusty bread. It can also be served as an appetizer or part of a seafood platter.

Presentation advice

Arrange the Fried Seafood Medley on a platter lined with fresh lettuce leaves for an attractive presentation. Garnish with lemon wedges and sprinkle some chopped parsley for a pop of color.