Beer-Battered Seafood

Name: Beer-Battered Seafood
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: Canola oil for frying; 1/2 c. coarsely ground cornmeal; 1/2 tsp. paprika; 1/4 baking soda; 1 1/2 c. all-purpose flour, divided; Kosher salt and freshly ground black pepper; 1 12 oz. can lager-style beer; 1 lb. skinless cod or perch, cut into 8 strips; 1 lb. large (21/25 count) peeled and deveined shrimp (tails left on); 16 clams, shucked; 1 lemons thinly sliced, plus wedges, for serving; Tartar Sauce, Mignonette, Chimichurri, hot sauce, and malt vinegar, for serving; 1/2 c. mayonnaise; 2 tbsp. dill pickles, chopped or relish; 1 tbsp. fresh lemon juice; 1 tbsp. capers; 1 tbsp. mustard; 1/2 c. red wine vinegar; 1 small shallot, finely chopped; 1/2 c. fresh flat-leaf parsley; 1/4 c. white wine vinegar; 2 tbsp. olive oil; 2 cloves garlic, chopped; 1 jalapeño, seeded and chopped; 1 tbsp. fresh oregano, chopped; Kosher salt

By Dawn PerryPublished: Jun 19, 2017

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Tara Donne

Yields:

8 serving(s)

Total Time:

1 hr 30 mins

Your summer dinner parties are about to get a big upgrade thanks to this flaky, crispy battered seafood recipe featuring cod, shrimp, and clams.

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Ingredients

Seafood

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

Tartar Sauce

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

Mignonette

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

Chimichurri

1/2 cup fresh flat-leaf parsley
1/4 cup white wine vinegar
2 Tbsp. olive oil
2 cloves garlic, chopped
1 jalapeño, seeded and chopped
1 Tbsp. fresh oregano, chopped
Kosher salt

Directions

1. Step 1Heat 1 1/2 inches oil in a large Dutch oven over medium-high heat to 375°F (measure temperature with a deep-fry thermometer).
2. Step 2 Meanwhile, whisk together cornmeal, paprika, baking soda, 1 cup flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Add beer and whisk to combine.
3. Step 3Place remaining 1/2 cup flour in a bowl. Season with salt and pepper. Add fish, shrimp, clams, and lemon slices, and toss to coat lightly.
4. Step 4Working with a few pieces at a time, remove seafood and lemons from flour, shaking off excess, and dip in batter, letting excess drip back into bowl. Carefully add to hot oil, being careful not to overcrowd the pot. Fry until golden brown and cooked through, 1 to 2 minutes per side. Transfer to a paper towel-lined plate. Season with salt.
5. Step 5Make Tartar Sauce: Whisk together mayonnaise, dill pickles or relish, and lemon juice, capers, and whole-grain mustard in a bowl. Season with kosher salt and freshly ground black pepper. Add more lemon juice, if desired. Makes 2/3 cup.
6. Step 6Make Mignonette: Combine red wine vinegar and finely chopped shallot in a bowl. Season with kosher salt and freshly ground black pepper. Let sit at least 30 minutes or up to 24 hours. Makes 1/2 cup.
7. Step 7Make Chimichurri: Combine parsley, white wine vinegar, olive oil, garlic, jalapeño, and fresh oregano in a bowl. Season with kosher salt. Makes 2/3 cup.
8. Step 8 Serve with lemon wedges, Tartar Sauce, Mignonette, Chimichurri, hot sauce, and malt vinegar.