Jump to Recipe
New England Fried Seafood Platter inspired by Hilltop Steakhouse
AI generated image
Inspired by Hilltop Steakhouse

New England Fried Seafood Platter

Main Course
A generous steakhouse offering featuring a variety of lightly breaded and fried seafood preparations. This classic New England dish showcases fresh local seafood in a crispy coating, accompanied by traditional sides and condiments for a satisfying main course that celebrates regional coastal cuisine.
Prep Time 30 mins
Cook Time 20 mins
Inactive Time 30 mins
Total Time 80 mins
Servings 4

Ingredients

  • 12 oz Haddock fillets (Cut into 3-inch pieces)
  • 8 oz Sea scallops (Medium-sized, side muscle removed)
  • 8 oz Whole clams (Shucked, or use frozen)
  • 8 oz Large shrimp (Peeled and deveined, tails on)
  • 2 cups All-purpose flour
  • 1/2 cup Cornmeal (Fine ground)
  • 1 tbsp Baking powder
  • 1 tbsp Salt
  • 1 tbsp Paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/4 tsp Cayenne pepper (Optional)
  • 2 large Eggs
  • 1 cup Milk
  • 6 cups Vegetable oil (For frying)
  • 2 large Russet potatoes (For French fries)
  • 1 large Onion (For onion rings)
  • 2 cups Coleslaw (Store-bought or homemade)
  • 1/2 cup Tartar sauce (Store-bought or homemade)
  • 4 whole Lemon wedges (For serving)

Tools You'll Need

  • Deep heavy pot or electric fryer
  • Deep-fry thermometer
  • Spider strainer or slotted spoon
  • Paper towels
  • Three shallow dishes for dredging
  • Large serving platter
  • Small bowls for condiments

Chef's Tip

The key to successful deep frying is maintaining the proper oil temperature. Use a deep-fry thermometer and adjust your heat source as needed to keep the oil between 360-375°F. Frying in small batches helps maintain this temperature and results in crispier, less greasy food.

Instructions

  1. Prepare the seafood: Rinse all seafood under cold water and pat completely dry with paper towels. Season lightly with salt and let sit at room temperature for 10 minutes.
  2. Make the coating: In a large shallow bowl, combine flour, cornmeal, baking powder, salt, paprika, garlic powder, onion powder, and cayenne (if using).
  3. In another bowl, whisk together eggs and milk to create an egg wash.
  4. Prepare the potatoes: Cut potatoes into 1/4-inch thick sticks. Soak in cold water for 30 minutes, then drain and pat completely dry.
  5. For onion rings: Slice onion into 1/2-inch rings and separate the rings.
  6. Heat oil in a large, heavy pot or deep fryer to 365°F.
  7. Working in batches, fry potatoes until golden brown and crisp, about 5-6 minutes. Drain on paper towels and season with salt while hot.
  8. For seafood: Dredge each piece first in the flour mixture, then dip in egg wash, then back into the flour mixture, shaking off excess.
  9. Fry the seafood in batches, being careful not to overcrowd: Clams for 1-2 minutes, scallops and shrimp for 2-3 minutes, and haddock for 3-4 minutes, until golden brown and cooked through.
  10. Transfer fried seafood to paper towels to drain. Sprinkle with salt while hot.
  11. For onion rings: Dip in flour mixture, then egg wash, then flour mixture again. Fry until golden brown, about 2-3 minutes.
  12. Serve immediately while hot and crispy.

Plating

Arrange the various fried seafood on one side of a large platter, creating height by slightly overlapping pieces. Place French fries and onion rings on the opposite side. Add a small bowl of creamy coleslaw and a ramekin of tartar sauce in the center. Garnish with lemon wedges and sprinkle with a small amount of chopped parsley for color.

Storage & Reheating

Fried seafood is best consumed immediately after cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but will lose their crispy texture. To reheat, place on a wire rack over a baking sheet in a 375°F oven for 5-10 minutes. Avoid microwaving as it will make the coating soggy.

About This Recipe

This generous fried seafood platter is inspired by the New England seafood traditions showcased at Hilltop Steakhouse. The combination of local favorites like whole clams, scallops, shrimp, and haddock offers a taste of the region's coastal bounty. The light, crispy coating enhances rather than overwhelms the seafood's natural flavors in this beloved restaurant classic.

How did it turn out?

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