(Recipe Courtesy of Leonard Rosengarten)

2 cod fillets, under 2 pounds each, each fillet cut into 5 pieces
2 pounds medium shrimp, shelled
2 pounds sea scallops
3 dozen steamer clams, shelled, most of stem removed
Lemon and parsley sprigs for garnish
3 cups cracker meal with 2 tablespoons paprika
2 cups flour
3 eggs, beaten with salt and pepper to taste

Have vegetable oil 2 1/2 inches deep in fryer at 400 degrees F.


Have breading ingredients in wide rimmed bowls.

For the cod fillet and the shrimp: Dip in flour and shake off excess. Then dip in egg, removing with slotted spoon. Then roll in cracker meal with dry hand. Remove onto a dry platter.

For the scallops: Put the scallops on paper towels to absorb some of their liquid. Then coat in flour, then egg, then cracker meal. Then repeat egg dipping, then cracker meal. Remove to a dry platter.

For the clams: Place rinsed clams on paper towels to absorb moisture. Dip clams in egg. Put equal amounts of flour and cracker meal in a large plastic or paper bag. Place clams in bag and shake them until coated. Remove to a dry platter.

Frying: Fry seafood in batches, 3 to 5 minutes, or until golden and crisp. When fried, remove to brown paper (such as a brown paper bag) to drain before serving.


(Recipe Courtesy of Leonard Rosengarten)

1 1/2 cups mayonnaise
1/2 cup ketchup
1/2 cup sweet relish
1/2 cup finely diced onion
2 tablespoons lemon juice
3 dashes hot sauce

In a bowl, mix all ingredients. Chill before serving. Garnish seafood with lemon and parsley sprigs and serve with tartare sauce.

Suggested drinks: Lenz Cuvee Methode Champagnoise 1192, Southampton Golden Lager

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