- 1
Pat all seafood thoroughly dry with paper towels. This is crucial for a crispy crust.
- 2
Set up a breading station: In a shallow dish, whisk together the flour, cornmeal, Old Bay, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- 3
In a second shallow dish, whisk the beaten eggs with milk or water.
- 4
Working in batches, dredge each piece of seafood first in the flour mixture, ensuring it's fully coated. Shake off excess.
- 5
Dip the floured seafood into the egg wash, letting any excess drip off.
- 6
Finally, return the seafood to the flour mixture for a second coating, pressing gently to adhere. Place breaded seafood on a wire rack set over a baking sheet.
- 7
Heat the frying oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). Use a thermometer to monitor the temperature.
- 8
Carefully add a single layer of flounder pieces to the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and place on a clean wire rack set over paper towels to drain. Sprinkle lightly with salt.
- 9
Repeat the frying process for the shrimp, cooking for 2-3 minutes until pink and golden. Drain and season.
- 10
Next, fry the bay scallops for 2-3 minutes until golden brown and cooked through. Drain and season.
- 11
Finally, fry the clam strips for 1-2 minutes, or until golden and crispy (follow package directions if applicable). Drain and season.
- 12
If needed, you can keep the fried seafood warm in a preheated oven at 200°F (90°C) while you fry the remaining batches.
- 13
Serve immediately with fresh lemon wedges, cocktail sauce, and tartar sauce.
