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Crispy Fried Calamari with Marinara Sauce inspired by The Barnacle
Inspired by The Barnacle

New England Fried Seafood Platter

Main Course
This classic seafood entrée features an assortment of perfectly fried seafood with a light, crispy coating. The preparation method balances coating each component properly for ideal texture. Served with homemade tartar sauce and coleslaw, this dish brings the taste of a New England clam shack to your home table.
Prep Time 30 mins
Cook Time 20 mins
Inactive Time 15 mins
Total Time 65 mins
Servings 4

Ingredients

  • 8 oz Fresh haddock fillets (Cut into 2-inch pieces)
  • 8 oz Sea scallops (Large, muscle removed)
  • 8 oz Raw shrimp (Large (16-20 count), peeled and deveined)
  • 8 oz Whole belly clams (Fresh or frozen, thawed if frozen)
  • 2 cups All-purpose flour
  • 1 cup Yellow cornmeal (Fine ground)
  • 1 tbsp Baking powder
  • 1 tbsp Old Bay seasoning
  • 1 tsp Kosher salt (Plus more for seasoning after frying)
  • 1/2 tsp Black pepper (Freshly ground)
  • 1 tsp Garlic powder
  • 2 cups Buttermilk
  • 4 cups Vegetable oil (For frying)
  • 2 whole Lemons (Cut into wedges for serving)
  • 1/2 cup Mayonnaise (For tartar sauce)
  • 3 tbsp Dill pickles (Finely chopped, for tartar sauce)
  • 1 tbsp Capers (Drained and chopped, for tartar sauce)
  • 1 tbsp Fresh dill (Chopped, for tartar sauce)
  • 1 tbsp Fresh lemon juice (For tartar sauce)
  • 2 cups Prepared coleslaw (For serving)
  • 4 cups French fries (For serving)

Tools You'll Need

  • Large heavy-bottomed pot or Dutch oven
  • Deep-fry thermometer
  • Slotted spoon or spider strainer
  • Wire cooling rack
  • Baking sheet
  • Paper towels
  • Large mixing bowls
  • Whisk
  • Small bowl for tartar sauce
  • Serving platter

Chef's Tip

For the crispiest results, maintain oil temperature between 350-375°F and fry each type of seafood separately as they require different cooking times. Always let excess batter drip off before frying to prevent the coating from becoming too thick.

Instructions

  1. Prepare the tartar sauce by combining mayonnaise, chopped pickles, capers, dill, and lemon juice in a small bowl. Refrigerate until ready to serve.
  2. Pat all seafood dry with paper towels. Season lightly with salt and pepper.
  3. In a large bowl, whisk together flour, cornmeal, baking powder, Old Bay, salt, pepper, and garlic powder.
  4. Pour buttermilk into a separate bowl.
  5. Set up your breading station: seafood, buttermilk, and then the flour mixture.
  6. Heat oil in a large, heavy-bottomed pot or Dutch oven to 365°F, using a thermometer to monitor temperature.
  7. Working in batches by type (clams first, then scallops, shrimp, and finally fish), dip each piece first in buttermilk, then dredge in the flour mixture, shaking off excess.
  8. Carefully lower coated seafood into hot oil, being careful not to overcrowd.
  9. Fry clams for 1-2 minutes, scallops for 2-3 minutes, shrimp for 2-3 minutes, and fish for 3-4 minutes, or until golden brown and cooked through.
  10. Remove with a slotted spoon or spider and drain on a wire rack set over a baking sheet. Immediately season with a light sprinkle of salt.
  11. Maintain oil temperature between batches, allowing it to return to 365°F before adding the next batch.
  12. Serve hot with prepared coleslaw, french fries, tartar sauce, and lemon wedges.

Plating

Arrange the different types of fried seafood in sections on a large platter or individual plates. Place french fries in one section and coleslaw in a small side dish. Add ramekins of tartar sauce and lemon wedges. For traditional presentation, line the serving plate with parchment paper or a basket with wax paper.

Storage & Reheating

Fried seafood is best enjoyed immediately after cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day. To reheat, arrange in a single layer on a baking sheet and warm in a 350°F oven for 5-7 minutes. The tartar sauce can be refrigerated for up to 5 days.

About This Recipe

This New England fried seafood platter draws inspiration from The Barnacle's coastal tradition. The variety of seafood offers different textures and flavors, all united by a light, crispy coating. This home version adapts the restaurant technique with careful temperature control and proper handling of each seafood type to create an authentic seaside dining experience.

How did it turn out?

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