The Best Fried Seafood At Home

There's nothing quite like biting into that perfectly crunchy exterior to reveal tender, flaky seafood within. But achieving that ideal result at home can feel intimidating, especially for first-time fryers.

In this recipe, we'll provide you with simple, step-by-step instructions and a list of essential tools. But what truly sets this guide apart are the pro tips we've included to guarantee success. We'll walk you through everything from selecting the right oil to mastering a flawless breading technique and knowing when your seafood is perfectly cooked. By following these simple tips before you even begin, you'll be able to fry up delicious, restaurant-quality seafood right in your own kitchen. Let's get cooking!

The Best Fried Seafood At Home

To guarantee perfect fried seafood every time, follow these crucial tips before you even turn on the stove:

  • Use the Right Oil: Choose an oil with a high smoke point and a neutral flavor, such as canola, vegetable, or peanut oil. These oils can withstand the high temperatures needed for frying without burning, which would ruin the flavor of your food.
  • Maintain the Right Oil Temperature: The sweet spot for frying is typically between 350-375°F (175-190°C). If the oil is too cool, the food will absorb too much of it and turn out greasy. If it's too hot, the outside will burn before the inside is cooked. A reliable kitchen thermometer is your best friend here.
  • Uniform Pieces Of Seafood: You want your fish, shellfish, or any seafood you are frying to be around the same size to ensure it gets cooked as even as possible. Either cut down your seafood to the same size, or separate smaller pieces from the larger pieces.
  • Don't Overcrowd the Pan/Fryer: Fry your seafood in small batches. Adding too much at once will drastically lower the oil's temperature, leading to greasy results. Give each piece enough space to cook evenly and get that beautiful golden crust.
  • Breading Technique is Key: For a classic, crispy coating, we recommend using our top selling Seafood Breading. Whether you use our breading or make your own, make sure to shake off any excess at each stage for a light, even coating.
  • The Double Batter Method: For those who love a thick, hearty coating, the double batter method is your secret weapon. This technique is perfect for larger pieces of seafood like scallops, fish fillets, cheeks, or calamari. After your initial breading, simply dip the seafood back into water (or egg wash) and then re-coat with a second layer of breading. This creates an extra-thick, satisfyingly crunchy crust. Note: We do not recommend this method for smaller seafood like clams, as the heavy coating will overwhelm their delicate flavor and make them too "chunky."
  • Rest and Drain: After frying, transfer your seafood to a wire rack or a plate lined with paper towels. This allows any excess oil to drain away and keeps the coating from getting soggy as it cools.
  • Don't Overcook: Do not leave your seafood frying unattended.  Seafood cooks quickly (especially clams). Fry until the coating is golden brown and crispy. If you're frying fish, it should flake easily with a fork. For shrimp, they'll turn a nice opaque pink. Overcooked seafood becomes tough and rubbery.

Tools & Ingredients you will need:

  • Deep-fat fryer or a medium size saucepan (if you do not have a home fryer)
  • Slotted Spoon (if you are using a saucepan) – To place the breaded seafood into the oil
  • Candy thermometer that reads up to 400F
  • Oil for frying - Enough to cover the seafood completely when frying
  • Small to Medium size bowl – For the breading
  • Breading Basket – To shake off excess breading from the coated seafood
  • A serving plate lined with paper towels to absorb the excess oil from the seafood & French fries (optional)
  • Lemon wedges & tartar sauce– For serving

Prep time: 7 to 15 min

Cooking times for each seafood:

  • Squid: +/- 2 Minutes per batch
  • Oyster Meat: +/- 3 Minutes per batch (depending on the size)
  • Halibut / Cod Cheeks: +/- 3 Minutes per batch
  • Haddock/Any Fish: +/- 3 Minutes per batch
  • Scallops: +/- 3 Minutes per batch
  • Clam Strips: +/- 90 Seconds per batch
  • Whole Belly Frying Clams: +/- 2 Minutes per batch
  • Shrimp: +/- 3 Minutes per batch (depending on the size of the shrimp)
  • Cooking times for each type of seafood may vary by 5-10 seconds. If you are cooking more than one kind of seafood, cook them separately.

Cooking Instructions:

  1. Heat 3 inches of oil to 350 to 375 Degrees F in your home fryer or stove top pan. Use the thermometer to check the oil temperature.
  2. In a small to medium size bowl, dump the breading.
  3. Drop your seafood into the breading and carefully - with your fingers – coat the seafood. Make sure the seafood is completely coated with the breading & separated.
  4. Toss the breaded seafood into the breading basket. Lightly shake the basket to remove excess breading before frying.
  5. Transfer the ‘shaken’ seafood into your frying basket or slotted spoon. Refer to the cooking times for the type of seafood you are frying.
  6. Carefully drop it into the oil, making sure it is evenly dispersed while it’s frying. Keep an eye on it, and fry until golden brown. 
  7. Repeat steps 6 & 7 and cook the rest of your seafood, continuing to add to the same plate.
  8. Serve hot with tartar sauce and lemon wedges.