Prep time: 10 minutes
Total time: 25 minutes
canola oil, for frying
1 cup|153 grams all-purpose flour
2 teaspoons kosher salt, plus more to taste
1 (12-ounce|340-ml) beer, preferably Man-Go War
4 ounces|115 grams cod, cut into 1 ½-inch pieces
4 ounces|115 grams peeled and deveined shrimp
4 ounces|115 grams scallops
4 ounces|115 grams squid tubes, cut crosswise into ½-inch pieces
lemon wedges, for serving
tartare sauce or ketchup, for serving
- Heat the oil in a large saucepan until a deep-fry thermometer reads 350°F.
- In a large bowl, whisk together the flour and salt. Slowly pour in the beer and whisk until smooth.
- Working in batches, add the seafood to the batter, dipping well to coat. Cook the seafood, turning as needed, until golden all over, about 2 minutes. Using a slotted spoon, transfer the seafood to a paper towel-lined plate and season immediately with salt. Serve with lemon wedges and the dipping sauce of your choice.
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