Beer-Battered Seafood Recipe

Beer-Battered Seafood Recipe

Your summer time dinner parties are about to get a huge improve thanks to this flaky, crispy battered seafood recipe offering cod, shrimp, and clams.

Beer-Battered Seafood Recipe

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Seafood :

  • 1/2 tsp. paprika
  • 1/4 baking soda
  • Canola oil for frying
  • 1/2 c. coarsely ground cornmeal
  • 1 12 oz. can lager-style beer
  • 11 lemons thinly sliced, plus wedges, for serving
  •  lb. skinless cod or perch, cut into 8 strips
  • 1 lb. large (21/25 count) peeled and deveined shrimp (tails left on)
  • 1 1/2 c. all-purpose flour, divided
  • Kosher salt and freshly ground black pepper
  • 16 clams, shucked
  • Tartar Sauce, Mignonette, Chimichurri, hot sauce, and malt vinegar, for serving

Tartar Sauce :

  • 2 tbsp. dill pickles, chopped or relish
  • 1 tbsp. fresh lemon juice
  • 1/2 c. mayonnaise
  • 1 tbsp. mustard
  • 1 tbsp. capers
  • Kosher salt and freshly ground black pepper

Mignonette :

  • 1 small shallot, finely chopped
  • 1/2 c. red wine vinegar
  • Kosher salt and freshly ground black pepper

Chimichurri :

  • 1/4 c. white wine vinegar
  • 2 tbsp. olive oil
  • 1/2 c. fresh flat-leaf parsley
  • 1 jalapeƱo, seeded and chopped
  • Kosher salt
  • 2 cloves garlic, chopped
  • 1 tbsp. fresh oregano, chopped


  1. warmth 1 1/2 inches oil in a large Dutch oven over medium-high warmness to 375°F (measure temperature with a deep-fry thermometer).
  2. in the meantime, whisk collectively cornmeal, paprika, baking soda, 1 cup flour, half teaspoon salt, and 1/2 teaspoon pepper in a bowl. add beer and whisk to combine.
  3. vicinity remaining half of cup flour in a bowl. Season with salt and pepper. upload fish, shrimp, clams, and lemon slices, and toss to coat lightly.
  4. operating with some pieces at a time, do away with seafood and lemons from flour, shaking off extra, and dip in batter, letting extra drip lower back into bowl. carefully add to hot oil, being cautious now not to overcrowd the pot. Fry until golden brown and cooked via, 1 to 2 minutes according to facet. transfer to a paper towel-coated plate. Season with salt.
  5. Make Tartar Sauce: Whisk together mayonnaise, dill pickles or take pleasure in, and lemon juice, capers, and whole-grain mustard in a bowl. Season with kosher salt and freshly floor black pepper. add extra lemon juice, if preferred. Makes 2/3 cup.
  6. Make Mignonette: integrate pink wine vinegar and finely chopped shallot in a bowl. Season with kosher salt and freshly ground black pepper. permit take a seat at least half-hour or up to 24 hours. Makes half cup.
  7. Make Chimichurri: combine parsley, white wine vinegar, olive oil, garlic, jalapeño, and sparkling oregano in a bowl. Season with kosher salt. Makes 2/3 cup.
  8. Serve with lemon wedges, Tartar Sauce, Mignonette, Chimichurri, hot sauce, and malt vinegar.

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