0.0 – 0 reviews • Main Dish
| Level: |
Intermediate |
| Total: |
1 hr 25 min |
| Active: |
50 min |
| Yield: |
2 to 4 servings |
| Level: |
Intermediate |
| Total: |
1 hr 25 min |
| Active: |
50 min |
| Yield: |
2 to 4 servings |
Ingredients
- 2 cups mayonnaise
- 1 cup sugar
- 2 tablespoons white vinegar
- Seasoning salt, to taste
- 6 pounds chopped cabbage, carrots and radish mix (purchase pre-shredded to speed up the process)
- Canola oil, for frying
- 4 cups fritter mix
- 12 ounce chopped ocean clams and their juice
- 3/4 cups hot water, or what is needed to make the batter light and fluffy
- 15 ounces french fries
- 8 ounces codfish
- 7 ounces sea scallops
- 4 medium shrimp
- 7 ounces whole belly frying clams
- 8 ounces calamari rings and tentacles
- 1/2 white onion, sliced into thin rings
- 5 cups clam fry breader
- Good quality tartar sauce, for serving
Instructions
- For the coleslaw: In a large bowl combine the mayo, sugar, white vinegar and seasoning salt and mix well. Toss in the chopped cabbage, carrots and radishes and mix. Refrigerate.
- For the clam cake: Preheat a deep-fryer to 325 degrees F.
- Combine the fritter mix with the ocean clams and juice in a bowl. Add the hot water slowly until the batter is light and fluffy. With a 4-inch scoop, drop the clam cakes into the deep-fryer. Cook for 5 minutes. Remove from the oil and set aside.
- For the seafood platter: Fry the french fries until golden, about 10 minutes. Keeping them separate, coat the codfish, scallops, shrimp, clams, calamari and onion rings in the clam fry breader, shaking off the excess. Fry until golden, in this order: codfish, 10 minutes, scallops, 9 minutes, shrimp, 8 minutes, clams, 7 minutes, calamari, 7 minutes and onion rings, 6 minutes. On a large platter, place the french fries, coleslaw, tartar sauce and two clam cakes. Top the french fries with the cooked calamari, scallops, shrimp, clams, fish and onion rings.