Seafood Fritters + Dips!

Still more fritters…of the seafood kind + savory dips.
Savory.  Zesty.  And savvy presentation.
The Menu Shoppe has it covered…
terrific ideas for trending presentation.
Discover our LED Board and Wire Basket Collection.
Great  Sandwich Baskets  are must for seafood fritters.
Oyster Fritters
2 dozen oysters, shucked + oyster liquor (juices) reserved
3/4 cup flour
1 egg
3/4 cup beer
1 1/2 tsp. extra-virgin olive oil
1/4 tsp. finely grated lemon zest
Peanut oil
Mix flour and a pinch of salt together in a medium mixing bowl and set aside. Put egg into another medium bowl and lightly whisk, then add beer, olive oil, and lemon zest and whisk until well combined. Add egg–beer mixture to flour and whisk until batter is smooth. Cover and set aside at room temperature to let rest for 1 hour. Pour peanut oil into a medium heavy-bottomed pot to a depth of 2″ and heat over medium heat until temperature reaches 370° on a candy thermometer. Meanwhile, rinse oysters in cold water, put them into another medium pot, and add enough of the reserved oyster juices that they reach about halfway up oysters, adding a little water if necessary. Bring to a simmer over medium-high heat and cook just until oysters contract and plump up, about 3 minutes. Drain oysters. Give batter a quick stir. Working in 2 batches, use your fingers to dip one oyster at a time into batter, then carefully drop oyster into the hot oil. Fry oysters, gently stirring and turning them with a slotted spoon occasionally, until batter is crisp and golden, 1 1⁄2–2 minutes. Transfer to paper towels to let drain. Season to taste with salt while still hot. Serve oysters in clean, dry oyster shells with a squeeze of fresh lemon, if you like. Serve immediately.
A perfect accompaniment!
White Clam Dip
3 (6 1/2-ounces) cans chopped clams, drained
1/4 cup bottled clam juice
1/4 cup dry white wine
1 to 2 teaspoons fresh lemon juice
3/4 cup chopped flat-leaf parsley
1 tablespoon fine dry bread crumbs
6 tablespoons extra-virgin olive oil, divided
1/3 cup finely chopped onion
5 garlic cloves, finely chopped
1/4 teaspoon hot red pepper flakes
Purée parsley with bread crumbs and 1/4 cup oil in a food processor. Cook onion, garlic, and red pepper flakes in remaining 2 tablespoons oil in a medium skillet over medium heat, stirring, until pale golden, about 5 minutes. Add wine and clam juice and boil, stirring, until slightly reduced, 1 to 2 minutes. Stir in clams and cook until heated through, then stir in parsley purée. Remove from heat and season with lemon juice and salt.
Calamari Fritti with Ponzu Sauce
1 pound cleaned calamari, thawed if frozen, bodies cut crosswise into 1/4-inch-thick rings, tentacles left whole
1/2 cup all purpose flour
Vegetable oil (for frying)
6 tablespoons mayonnaise
2 tablespoons ponzu
1 1/2 tablespoons chopped fresh cilantro
1 1/2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons fresh lime juice
3 pinches (or more) of cayenne pepper
Pour enough oil into heavy large skillet to reach depth of 2 inches. Heat oil to 375°F. Whisk mayonnaise and next 5 ingredients in small bowl for dipping sauce. Chill.  Sprinkle calamari with salt and pepper. Place flour in medium bowl. Working in batches, toss calamari rings and tentacles in flour to coat, then fry in oil until golden and crisp, turning occasionally, about 1 minute. Using slotted spoon, transfer calamari to paper towels to drain. Sprinkle with salt–serve immediately with dipping sauce.
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This entry was posted in appetizer, bistros, brunch, LED Specials Board, lounges, presentation, seafood, small plates, snacks and tagged , , , , , . Bookmark the permalink.

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