Equipment
Ingredients
Batter
- 120 g all-purpose flour
- 3 g salt
- 240 ml white wine, chilled
- 60 ml seltzer water, cold
Dredge
- 120 g all-purpose flour
- 3 g salt
- 3 g black pepper
Seafood and Vegetables
- 225 g shrimp, peeled and deveined
- 450 g squid, cleaned and sliced into rings
- 225 g scallops
- 450 g mussels, cleaned and debearded
- 450 g white bait
- 1 lemon, thinly sliced
- 1 scallion, cut into 2-inch pieces
- 950 ml vegetable oil
Garnish
- 5 g sea salt
- 2 g red pepper flakes
- 5 g parsley, chopped
- 1 lemon, cut into wedges
Nutrition (per serving)
Method
In a mixing bowl, combine 120g flour and 3g salt. Gradually whisk in 240ml white wine until the mixture is smooth.
Allow the batter to rest at room temperature for 30 minutes.
Stir 60ml seltzer water into the rested batter just before you are ready to begin frying.
Pour 950ml vegetable oil into a wok or deep pot. Heat over medium-high heat until the oil reaches 190°C (375°F).
Coat the seafood, lemon slices, and scallions in the dredging flour mixture (flour, salt, and pepper), shaking off any excess.
Dip the floured items into the prepared wine batter until fully covered.
Lower the battered items into the hot oil in small batches. Fry for 3 to 4 minutes until the coating is golden brown and the seafood is cooked through.
Remove the items using a wire spider or tongs. Drain on a paper towel-lined baking sheet.
Skim any floating batter bits from the oil between batches to prevent burning.
Season the hot fried food with sea salt. Arrange on a platter and garnish with parsley, red pepper flakes, and lemon wedges. Serve immediately.
Chef's Notes
- Ensure the wine and seltzer are ice-cold to create a temperature shock that results in a crispier batter.
- Monitor oil temperature constantly; seafood cooks very quickly and can become rubbery if the oil is too cool.
Storage
Refrigerator: 24 hours — Texture will degrade significantly upon storage
Reheating: Reheat in a 200°C (400°F) oven until crisp; do not microwave.
