Name: The Sampler Platter
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 2 to 3 servings
Ingredients: 2 cups cornmeal; 1 cup all-purpose flour; 1 teaspoon salt; 2 cups whole milk; Oil, for frying; 4 to 5 ounces flounder fillet (with or without skin); 8 peeled and deveined shrimp; 6 select oysters; 6 East Coast sea scallops; 2 to 4 ounces clam strips; 1 stuffed crab

Directions

First, combine the cornmeal, flour and salt together and mix. This is the breading mixture that will cover all the seafood items on the sampler. Put the milk in a container and have ready to dredge the seafood.
Heat a deep-fryer or large pot with enough oil to deep fry to 350 degrees F. When ready to begin cooking, dip the fillet into the milk and then lightly hand bread using the breading mixture. Carefully slide the fillet into the oil and fry until golden brown, 2 to 3 minutes. Raise the fish from the oil and transfer a perforated pan to remove the excess oil.
Repeat the same procedure with the other seafood. For the shrimp, oysters, scallops and clam strips, dip each into the milk and then lightly hand bread. Use a shaker basket to remove excess breading. Fry until golden brown, 2 to 3 minutes. Remove the seafood from the oil and transfer a perforated pan to remove the excess oil.
For the stuffed crab, carefully drop right into the deep-fryer and fry until golden brown, 2 to 3 minutes. Remove the seafood from the oil and transfer a perforated pan to remove the excess oil.
To serve, place the flounder fillet, stuffed crab, shrimp, scallops, oysters and clam strips on a large plate. Then serve with desired sides.

Cook’s Note

For crispy oysters, bread twice before cooking. Make sure the oil is at least 350 degrees F. Serve with cocktail, tartar sauce and fresh lemon.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Something Fishy, Wilmington, NC

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The Sampler Platter

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