Have vegetable oil 2 1/2 inches deep in fryer at 400 degrees F.
Have breading ingredients in wide-rimmed bowls.
For the cod fillet and the shrimp: Dip in flour and shake off excess. Then dip in egg, removing with slotted spoon. Then roll in cracker meal with dry hand. Remove onto a dry platter.
For the scallops: Put the scallops on paper towels to absorb some of their liquid. Then coat in flour, then egg, then cracker meal. Then repeat egg dipping, then cracker meal. Remove to a dry platter.
For the clams: Place rinsed clams on paper towels to absorb moisture. Dip clams in egg. Put equal amounts of flour and cracker meal in a large plastic or paper bag. Place clams in bag and shake them until coated. Remove to a dry platter.
Frying: Fry seafood in batches, 3 to 5 minutes, or until golden and crisp. When fried, remove to brown paper (such as a brown paper bag) to drain before serving.
Suggested drinks: Lenz Cuvee Methode Champagnoise 1192, Southampton Golden Lager.
In a bowl, mix all ingredients. Chill before serving. Garnish seafood with lemon and parsley sprigs and serve with tartare sauce.;
Recipe Courtesy of Leonard Rosengarten