Feb 14, 2022

Valentine Flowers and Seafood Coating Recipe


Chuck gave me these beautiful flowers the other day. He knows I love pink!  I fried the seafood a few days ago as well.  Yesterday we had wonderful steaks. I know you're not supposed to brag on yourself but they were so good. We've had our flowers seafood and steak what will we have today?

I really don't know what we'll have today.  Guess it will be a surprise to all. Heck, I may make Hamburger Helper, who knows?  

Today I'll be sharing a great and easy way to fry shrimp and scallops.


Aren't they pretty?  I've yet to actually arrange them, guess I'll do that today. These hold up pretty well.




2  cups self-rising flour
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 teaspoon lemon pepper
1 tablespoon fresh dill chopped or 1 teaspoon dried.
1 tablespoon fresh chives chopped or 1 teaspoon dried
1/2  teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon corn starch 
1/4 teaspoon ground cayenne
Dash paprika

Cooking oil your choice peanut, vegetable, or canola

This mixture coats approximately one pound of small seafood pieces such as shrimp or scallops.

I suggest you coat and fry one of each to test the seasonings.  Sometimes I put too much salt in so you check for your taste.  If this is too salty add more flour, if not salty enough well you know what to do for that.


Step 1: 
Place shrimp and scallops in a large bowl and cover with buttermilk.  Let stand at least 30 minutes on the countertop or up to overnight in the fridge.

Step 2
Place all of the dry ingredients into a gallon-sized storage or freezer bag.  Close and move or shake gently to mix thoroughly

Step 3
Fill your deep fryer up to the indicated line with oil

*If using a pot or pan of your choice then fill only halfway with oil. Never fill more than the halfway mark because of spillover and fire hazards.*

Step 4
Preheat oil to 400 degrees

Step 5
Remove seafood from buttermilk one piece at a time gently draining off excess buttermilk and immediately place into the coating bag 6 to 8 pieces at a time. Don't crowd So you can have enough space between each piece to cook well. Shake off excess flour and carefully put into the hot oil.  

Step 6
Watch and after about a minute if seafood is stuck on the bottom take a spatula and gently loosen so all
sides will brown evenly.

Step 7
This will be quick so watch the whole time. Cook large shrimp and scallops for 3 to 5 minutes.  Mine both cooked for 3 minutes each batch. Smaller sizes may not take as long to cook of course.

Step 8
Drain well and place on paper towels.  Keep batches warm until you finish frying them all.

Serve while warm.



You can't get any easier than this. I made them with House Autry Hushpuppy mix with onions! I usually make my own but on this day I had a lot going on so chose to make this mix I  had on hand. Do you know it is very good! I like it!


Let's Check Out More Shrimp!


I even used a paper plate!  My kids will tell you I hate to use them, but on this day! Oh well! My plate was full of fried hushpuppies, shrimp, and scallops with a salad on the side in a paper bowl!



I used White Lily Self-Rising Flour, my fresh-grown dill, and chives plus whole buttermilk.

I purchased my large shrimp and large scallops from BUTCHER BOX. I can tell you they were delicious.  Disclosure: referral link will save you money if you wish to order and me as well. This link is good for $30 off first order and ground beef for life.

I used my PRESTO OPTIONS MULTI COOKER.  It holds the temperature pretty well has a basket so things are easier to deep fry in it. I like it very much!  Quick product review:  I highly recommend this versatile cooker. 

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