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New England Seafood Plate inspired by No Name Restaurant
Inspired by No Name Restaurant

New England Seafood Plate

Main Course
This abundant seafood feast features a variety of perfectly fried seafood including oysters, scallops, shrimp, and scrod. Each type of seafood is coated in a light, crisp batter that enhances without overwhelming their natural flavors. Accompanied by homemade coleslaw and French fries, this platter delivers the quintessential New England seafood experience.
Prep Time 30 mins
Cook Time 25 mins
Inactive Time 15 mins
Total Time 70 mins
Servings 4

Ingredients

  • 8 large Fresh oysters (Shucked)
  • 8 large Sea scallops (Side muscle removed)
  • 8 large Shrimp (Peeled and deveined, tails on)
  • 8 oz Scrod or cod fillets (Cut into 2-inch pieces)
  • 1 1/2 cups All-purpose flour
  • 1/2 cup Cornstarch
  • 1 tsp Baking powder
  • 1 tsp Salt (Plus more for sprinkling)
  • 1/2 tsp Black pepper (Freshly ground)
  • 1/2 tsp Garlic powder
  • 1/2 tsp Paprika
  • 1 1/2 cups Cold beer (Light lager preferred)
  • 4 cups Vegetable oil (For frying)
  • 2 cups French fries (Homemade or frozen)
  • 2 cups Coleslaw (For serving)
  • 1/2 cup Tartar sauce (For serving)
  • 4 whole Lemon wedges (For serving)

Tools You'll Need

  • Deep heavy-bottomed pot or deep fryer
  • Candy/deep fry thermometer
  • Slotted spoon or spider
  • Wire cooling rack
  • Baking sheet
  • Paper towels
  • Large mixing bowl

Chef's Tip

Start by frying the most delicately flavored seafood (oysters and scallops) first, then continue with stronger flavored items (fish and shrimp). This approach prevents cross-flavor contamination in the oil and results in cleaner, more distinct tastes for each seafood type.

Instructions

  1. Prepare all seafood: rinse oysters and scallops, pat dry with paper towels. Ensure fish and shrimp are also thoroughly dried.
  2. Prepare batter: In a large bowl, whisk together flour, cornstarch, baking powder, salt, pepper, garlic powder, and paprika.
  3. Gradually whisk in cold beer until smooth. The batter should be the consistency of pancake batter. Let rest for 15 minutes.
  4. Heat oil in a heavy-bottomed pot or deep fryer to 360°F. Prepare a wire rack set over a baking sheet lined with paper towels.
  5. If serving with homemade French fries, prepare and cook them before starting the seafood. Keep warm in a 200°F oven.
  6. Working in batches by seafood type, coat seafood in batter, allowing excess to drip off.
  7. Fry oysters first for about 2 minutes until golden and crisp. Remove with a slotted spoon to the wire rack, season lightly with salt.
  8. Fry scallops next for 2-3 minutes until golden. Remove and season.
  9. Continue with fish pieces (3-4 minutes) and finally shrimp (2-3 minutes).
  10. Allow oil to return to temperature between batches, and adjust heat as needed to maintain temperature.
  11. Keep each batch warm in the oven while cooking the remaining seafood.

Plating

Arrange the various fried seafood in separate piles on a large platter. Place French fries in the center and coleslaw in a small side dish. Provide a small bowl of tartar sauce and garnish the platter with lemon wedges. For individual servings, arrange a portion of each seafood type, some fries, and a small amount of coleslaw on each plate.

Storage & Reheating

Fried seafood is best eaten immediately after cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, though they will lose their crispness. Reheat in a 375°F oven for 7-10 minutes until warmed through.

About This Recipe

This platter represents the quintessential New England seafood feast found at waterfront establishments. While restaurant versions might include additional items like clams or calamari, this home adaptation focuses on easily available seafood varieties. The beer batter creates a lighter, crispier coating than typical restaurant breadings, allowing the natural flavors of each type of seafood to remain the star.

How did it turn out?

We'd love to hear about your experience making this recipe!