Fried Seafood Platter
|Shrimp in shells/2 pints shucked oysters||2 Pound (Fresh Or Frozen)|
|Egg||1 , beaten|
|All purpose flour||1 Cup (16 tbs)|
|Cold water||1 Cup (16 tbs)|
|Cooking oil||2 Tablespoon|
|Shortening/Cooking oil||2 Cup (32 tbs) (For Deep Fat Frying)|
|Cocktail sauce/Tartar sauce||1⁄4 Cup (4 tbs)|
Thaw shrimp, if frozen.
Peel shrimp, leaving last section and tail intact.
Devein and butterfly shrimp (see photos, right).
Pat shrimp or oysters dry with paper towels.
For batter, in a medium bowl stir together egg, flour, water, cooking oil, sugar, and salt.
Beat mixture with a rotary beater till smooth.
Roll shrimp or oysters in flour to coat, then dip in batter.
In a saucepan or deep fat fryer heat about 2 inches melted shortening or cooking oil to 375Â°.
Fry shrimp or oysters, a few at a time, for 2 to 3 minutes or till golden.
Drain on paper towels.
Keep warm in a 325Â° oven while frying remainder.
Serve with Cocktail Sauce or Tartar Sauce and lemon, if desired.