Fried Snapper and Shrimp
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 shrimp, peeled and deveined
6 types of carefully selected oysters
6 east coast scallops
2 to 4 ounces mussel strips
1 stuffed crab
First, mix together the cornmeal, flour, and salt. This is a crumb mixture that coats all the seafood on the sample plate. Pour the milk into the container and prepare to dredge the seafood.
Heat a deep fryer or large pot with enough oil for frying to 350 degrees Fahrenheit. When you are ready to start cooking, soak the tenderloin in milk and lightly bread it by hand using the breadcrumb mixture. Carefully slide the fillets into the oil and fry until golden brown, 2 to 3 minutes. Remove the fish from the oil and place in a perforated pot to remove excess oil.
Repeat the same steps with other seafood. Soak the shrimp, oysters, scallops, and mussel fillets in milk and lightly bread them with your hands. Remove excess crumbs using a shaker basket. Fry for 2-3 minutes until golden brown. Remove the seafood from the oil and place in a perforated pot to remove excess oil.
For stuffed crabs, carefully place them directly in the deep fryer and fry for 2-3 minutes until golden brown. Remove the seafood from the oil and place in a perforated pot to remove excess oil.
Arrange the flounder fillets, stuffed crab, shrimp, scallops, oysters and mussel strips on a large platter. Then, serve with your favorite side dishes.