Recipe courtesy of Leonard Rosengarten
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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.

1 1/2 cups mayonnaise

1/2 cup ketchup

1/2 cup sweet relish

1/2 cup finely diced onion

2 tablespoons lemon juice

3 dashes hot sauce

In a bowl, mix all ingredients. Chill before serving. Garnish seafood with lemon and parsley sprigs and serve with tartare sauce.;

Cook's Note

Suggested drinks: Lenz Cuvee Methode Champagnoise 1192, Southampton Golden Lager.

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