
Inspired by Red Lobster's classic Admiral's Feast, this homemade version brings together crispy fried shrimp, scallops, clam strips, and flounder for a truly indulgent seafood platter.
Pat all seafood thoroughly dry with paper towels. This is crucial for a crispy crust.
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.
In a second shallow dish, whisk the beaten eggs with milk or water.
Working in batches, dredge each piece of seafood first in the flour mixture, ensuring it's fully coated. Shake off excess.
Dip the floured seafood into the egg wash, letting any excess drip off.
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.
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.
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.
Repeat the frying process for the shrimp, cooking for 2-3 minutes until pink and golden. Drain and season.
Next, fry the bay scallops for 2-3 minutes until golden brown and cooked through. Drain and season.
Finally, fry the clam strips for 1-2 minutes, or until golden and crispy (follow package directions if applicable). Drain and season.
If needed, you can keep the fried seafood warm in a preheated oven at 200°F (90°C) while you fry the remaining batches.
Serve immediately with fresh lemon wedges, cocktail sauce, and tartar sauce.