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New England Fisherman's Platter with Homemade Tartar Sauce inspired by Brigham's
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Inspired by Brigham's

New England Fisherman's Platter with Homemade Tartar Sauce

Main Course
This classic seafood feast features a variety of crispy fried seafood including cod, clam strips, and your choice of shrimp or scallops. The technique of battering and frying each type of seafood separately ensures optimal cooking time for each variety, while the homemade tartar sauce and coleslaw provide the perfect accompaniments to this coastal New England specialty.
Prep Time 30 mins
Cook Time 20 mins
Inactive Time 15 mins
Total Time 65 mins
Servings 4

Ingredients

  • 1 lb Cod fillets (Cut into 2-inch strips)
  • 1/2 lb Clam strips (Fresh or frozen, thawed)
  • 1/2 lb Large shrimp (Peeled and deveined, tails on)
  • 1/2 lb Bay scallops (Or sea scallops cut in half)
  • 2 cups All-purpose flour (Divided)
  • 1/2 cup Cornmeal
  • 1 tbsp Baking powder
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Paprika
  • 1/4 tsp Cayenne pepper (Optional)
  • 2 tsp Salt (Divided)
  • 1 tsp Black pepper (Divided)
  • 1 1/2 cups Beer (Cold lager or ale)
  • 1/2 cup Sparkling water (Very cold)
  • 4 cups Vegetable oil (For frying)
  • 2 large Russet potatoes (For french fries)
  • 3/4 cup Mayonnaise (For tartar sauce)
  • 3 tbsp Sweet pickle relish (For tartar sauce)
  • 1 tbsp Lemon juice (Fresh, for tartar sauce)
  • 1 tbsp Minced onion (For tartar sauce)
  • 1 tbsp Capers (Chopped, for tartar sauce)
  • 1 tbsp Fresh dill (Chopped, for tartar sauce)
  • 2 cups Green cabbage (Shredded, for coleslaw)
  • 1/2 cup Carrots (Shredded, for coleslaw)
  • 1/3 cup Mayonnaise (For coleslaw)
  • 1 tbsp Apple cider vinegar (For coleslaw)
  • 1 tsp Granulated sugar (For coleslaw)
  • 1/4 tsp Celery seed (For coleslaw)
  • 4 whole Lemon wedges (For serving)

Tools You'll Need

  • Deep fryer or large, heavy pot
  • Deep-fry thermometer
  • Slotted spoon or spider strainer
  • Paper towels
  • Baking sheet (for keeping food warm)
  • Large mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Cutting board and knife

Chef's Tip

The key to perfectly crispy fried seafood is maintaining the oil temperature between 350-375°F throughout cooking. Use a deep-fry thermometer for accuracy and let the oil return to temperature between batches. Also, don't overcrowd the fryer—cook in small batches so the temperature doesn't drop too much.

Instructions

  1. Prepare the tartar sauce: In a small bowl, combine mayonnaise, pickle relish, lemon juice, minced onion, capers, dill, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Refrigerate until ready to serve.
  2. Make the coleslaw: In a medium bowl, whisk together mayonnaise, vinegar, sugar, celery seed, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add cabbage and carrots, toss to coat. Cover and refrigerate for at least 1 hour.
  3. Prepare the french fries: Peel potatoes and cut into 1/4-inch strips. Soak in cold water for 30 minutes. Drain, rinse, and pat completely dry.
  4. Set up your dredging station: In a large bowl, whisk 1 cup flour with 1 teaspoon salt and 1/4 teaspoon pepper. In another bowl, combine remaining 1 cup flour, cornmeal, baking powder, garlic powder, onion powder, paprika, cayenne (if using), and remaining salt and pepper.
  5. Make the batter: Gradually whisk cold beer and sparkling water into the flour-cornmeal mixture until just combined. A few lumps are fine. Let rest 15 minutes.
  6. Heat oil in a large, heavy pot or deep fryer to 350°F.
  7. First fry for the potatoes: Fry potatoes in batches for 3-4 minutes until soft but not browned. Remove with a slotted spoon to paper towels.
  8. Increase oil temperature to 375°F. Return fries to oil and cook until golden and crisp, about 3-4 minutes. Drain on fresh paper towels and season with salt.
  9. For the seafood: Working in batches, dredge cod strips in plain flour, shake off excess, then dip in batter, allowing excess to drip off.
  10. Fry cod until golden brown and cooked through, about 3-4 minutes. Drain on paper towels.
  11. Repeat process with clam strips (2-3 minutes frying time), shrimp (2 minutes), and scallops (1-2 minutes), adjusting cooking time for each type of seafood.
  12. Keep fried seafood warm in a 200°F oven while completing all batches.
  13. Serve immediately with french fries, coleslaw, tartar sauce, and lemon wedges.

Plating

On a large platter or individual plates, arrange the various fried seafood in distinct piles—cod strips, clam strips, and shrimp or scallops. Place a generous portion of french fries on one side and a scoop of coleslaw in a separate section. Include a ramekin of homemade tartar sauce and garnish with lemon wedges and a sprinkle of chopped parsley for color. For traditional New England presentation, serve on a paper-lined basket or plate.

Storage & Reheating

Fried seafood is best enjoyed immediately after preparation. Leftover cooked seafood can be stored in the refrigerator for up to 2 days but will lose its crispy texture. Reheat in a 375°F oven for 10 minutes to help restore some crispness. Tartar sauce can be refrigerated for up to 5 days, and coleslaw for up to 3 days. French fries do not store well and are best made fresh.

About This Recipe

This Fisherman's Platter is inspired by the seafood feast that was a signature offering at Brigham's restaurants throughout Massachusetts. The restaurant version featured a variety of fried seafood served with french fries and coleslaw. This homemade recreation elevates the dish with a light, crispy beer batter and homemade tartar sauce, while maintaining the nostalgic appeal of this classic New England seafood tradition.

How did it turn out?

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