You can never go wrong with the classic combination of local shrimp, fish and seafood breader!
If you’ve been in my seafood market you probably know House Autry is our favorite seafood breader. This North Carolina grain mill has been in business for over 200 years! We give their seafood breader out complimentary so do not forget to ask for some on your next visit. We also love to blend a bit of our blackening seasoning with the breader for extra spice, which we also give out complimentary!
How to Bread
I put a little breader in a plastic bag, shake to coat then put in a colander or knock against your hand to remove extra flour. For a thicker breader, wet the seafood with water then add to breader.
For frying, I like peanut oil and an old fashioned cast iron Dutch oven or heavy bottom pan. Heat the oil to around 375-380°, I use a instant read thermometer to keep track. Or you can use a deep fry thermometer attached to the pan but do not allow it to hit the bottom. I like a higher heat for seafood than chicken because it cooks so fast. We go over timing in the next step.
How to Fry
The fish fillets take about 3-4 minutes – do not over cook as fish will continue to cook after it is removed. The amount of time depends on thickness and size of pieces, for thin pieces 2 minutes should be all it takes. Medium thick fillets (1/2″-3/4″) will take about 3 minutes and thick fillets (1″ -1 1/2″) will take about 4 minutes.
Another good rule of thumb is cutting the fillets in manageable pieces so I cut them around 4 – 6″ or about the size of a sandwich. Too big and it will break when removing from the fryer – our number one goal is to avoid burning ourselves! Another tip to avoid splashing hot is is slowly lowering the fish or shrimp piece by piece into the oil or using a fry skimmer which I recommend. The skimmer is especially useful for scooping up all the shrimp when finished. For fish, I use a pair of tongs while holding the skimmer over the pan, I pick up the fish with the tongs and put them in the skimmer to drain until it is full then empty it on my cooling rack. Which is detailed in the next step.
How to Keep it Crispy
I like to use a cooing rack over a cookie sheet for draining my fried seafood, you can also use a paper towel covered plate. The cooling rack allows all oil to drain off so the bottom does not get soggy. Plus you can easily pop the tray in a low oven (140°) to keep warm until you are done frying everything!
Since seafood only takes a few minutes, I have everything else ready for the meal before I put the first piece of fish in the oil. So, prepare your sides first and let them sit in a hot pan or oven while you fry the seafood. It will only take 10-15 minutes depending on the size of your family so the sides will be fine!
Veggie Side Dish Recipe
This is my summertime go to – I call it a bean-less succotash. Diced zucchini, bell pepper, mushroom, onion and corn cut off the cob. Or any veggies you have on hand. I also enjoy yellow squash, green beans, green onions, etc. In the fall time, I swap out for root veggies that I pre-boil. This veggie heavy side is the perfect accompany to the fried seafood and of course hushpuppies (which count as a veggie because they are corn based right?)
So, simply sauté everything in a tablespoon of butter for a few minutes, add a splash of water or your favorite stock (I like clam the best!) Cover and allow everything to steam for only a few minutes then cut off the heat, season with salt and freshly ground pepper to taste. Leave the pan on the back of the stove covered until you finish cooking the seafood. The veggies will finish cooking and keep it warm so turn them off while they are al dente for best results.