Description
These crunchy Deep Fried Scallops are golden on the outside, tender on the inside, and served with an easy homemade tartar sauce.
Ingredients
Scale
- 8–10 U10–U12 dry-packed scallops, side muscle removed
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 1/2 cups Zatarain’s Fish Fry seasoned seafood breading mix
- 2 tablespoons Wondra flour or cornstarch
- 1/4 cup Panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- Oil, for frying
- Salt, for finishing
- Lemon wedges, for serving
For the Homemade Tartar Sauce:
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 3 tablespoons dill pickle relish
- 2 tablespoons chopped capers
- 1 tablespoon minced white onion
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon fresh or dried dill
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Juice of 1/2 lemon
Instructions
- Combine all of the tartar sauce ingredients in a bowl, mix well, and refrigerate until ready to serve.
- Remove the foot or side muscle from the scallops, if still attached.
- Start heating the oil in a deep pot or deep fryer to 350°F (175°C).
- Pat the scallops completely dry with paper towels. Lightly salt.
- In a bowl, combine the fish fry mix, Wondra or cornstarch, Panko breadcrumbs, garlic powder, and paprika.
- Dip each scallop into the flour mixture, then into the milk, back into the flour mixture, then again into the milk, and one final time into the flour mixture for a triple dredge.
- Fry scallops in batches, being careful not to overcrowd the oil.
- Fry for just a few minutes, turning as they cook, until golden brown on all sides.
- Remove scallops to a paper towel-lined plate to drain excess oil.
- Lightly salt, while hot.
- Serve on a platter with the homemade tartar sauce and lemon wedges.
- ENJOY!
Equipment
Stainless Steel Dredging Station
Buy Now →Notes
- Always use dry-packed scallops for frying. Wet scallops release excess moisture, and won’t crisp properly.
- The seafood breading contains enough salt. Go easy on the addition of salt.
- Make sure scallops are fully dry before dredging for the crispiest results.
- Maintain oil temperature to avoid greasy scallops. Fry in small batches, if needed.
- Tartar sauce can be made up to 3 days ahead and stored refrigerated in an airtight container.
- Nutrition information does not include the homemade tartar sauce.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer, Dinner
- Method: Easy
- Cuisine: Fish and Seafood