Recipes

The Secret Seafood Breader Recipe – Crunch in Every Bite

Seafood Breader Recipe

Crispy, golden fried seafood is a delicious treat enjoyed around the world. From fish and chips to calamari, a light breading transforms tender seafood into a crispy exterior surrounding a moist, flaky interior. 

But many homemade attempts at that restaurant-quality crispness end up soggy and oily. The secret is in the breading. A proper seafood breader recipe balances layers of texture and flavor that fry up uniformly crisp.

This classic seafood breader recipe produces seafood with a delicate crunch in just 10 minutes. The versatile recipe make with shrimp, fish, calamari, and more. The key is coating the seafood in a series of layers. 

Follow this easy homemade seafood breader recipe for restaurant-quality seafood every time. Achieve the ideal balance of tender and crisp you crave with simple pantry ingredients. Give this foolproof breading method a try for your next seafood feast.

What to Fry

When it comes to seafood, the possibilities for frying are endless. Here are some top options for showcasing this crispy breading recipe:

  • Shrimp: A timeless choice, shrimp cooks quickly and takes on the flavors of your breading beautifully. You can fry them whole, butterfly them, or even thread them onto skewers for kabobs.
  • Calamari: Tender squid rings or strips dipped in your breading and fried become golden, crispy bites that are perfect for dipping in your favorite sauce.
  • Fish Fillets: From mild cod and flaky flounder to more flavorful options like catfish and tilapia, fish fillets offer a versatile canvas for your seafood breader recipe.
  • Oysters: Fried oysters are a decadent treat, with a juicy, briny interior encased in a crispy shell. Be sure to use fresh oysters and fry them quickly to avoid overcooking.
  • Soft-Shell Crab: A true delicacy, soft-shell crabs are fried whole, offering a unique textural contrast between the crispy breading and the soft, flavorful meat.

Seafood Breading Around the World 

  • Tempura (Japan): This light and airy batter uses wheat flour, cornstarch, and eggs, resulting in a thin, crispy coating that lets the delicate flavors of seafood shine through. Popular tempura seafood includes shrimp, whitefish, and vegetables.
  • Fish & Chips (United Kingdom): This iconic dish features a thicker, beery batter made with flour, eggs, baking powder, and sometimes beer. The result is a golden, slightly malty crust that perfectly complements the flaky white fish within.
  • Calamari Fritti (Italy): This Mediterranean classic uses a simple flour and egg batter seasoned with salt and pepper. The squid rings are quickly fried, resulting in a tender interior encased in a light, crispy coating.
  • Pakora (India): This versatile dish utilizes a gram flour (besan) batter seasoned with spices like cumin, coriander, and turmeric. Shrimp, fish, or even vegetables are dipped in the batter and fried until golden. The result is a flavorful and slightly spicy coating.
  • Shrimp Po’Boy (United States): This New Orleans sandwich showcases a unique cornmeal breading. Shrimp are dredged in cornmeal seasoned with paprika, cayenne pepper, and other spices before being fried. The crispy texture and bold flavors create a truly iconic taste.
Seafood Breader Recipe

All about Seafood Breader

This crisp and golden breading seals in moisture and flavor for tender, juicy seafood inside. Each bite offers a delightful crunch giving way to the succulent, seasoning-infused interior.

Ingredients for Seafood Breader

  • 3/4 cup yellow cornmeal
  • 1/2 cup flour
  • 1 and 1/2 tsp salt
  • 1/4 tsp red pepper
  • 1/2 tsp black pepper
  • 1/2 tsp cumin
  • 1/4 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder

How to Cook Seafood Breader

Step One: Mix all ingredients

Mix all ingredients

Combine dry ingredients in a bowl. Whisk in beer until a thick, lumpy batter forms.

Step Two: Heat oil

Heat oil

Pour oil into the fryer, and heat to 365°F. Maintain temperature while frying.

Step Three: Coat fish

Coat fish

Rinse fillets, and pat dry. Dip in the batter to evenly coat.

Step Four: Fry fish

Fry fish

Carefully lower fillets, one at a time, into the hot oil. Fry several fillets at a time, turning once, until cooked through and golden brown, about 2 minutes per side.

Step Five: Drain fish

Drain fish

Transfer fried fillets to paper towels. Allow oil to drain for 1-2 minutes.

Step Six: Serve

Serve

Serve fish hot with desired sauces. Garnish with parsley if desired.

What to Serve with Seafood Breader

  • Classic Tartar Sauce: This creamy, tangy dip made with mayonnaise, capers, dill, and lemon juice is a must-have for fried seafood. Its coolness cuts through the richness of the breading, and the acidity complements the seafood’s natural flavor.
  • Spicy Remoulade: This Louisiana-style dip adds cayenne pepper, paprika, and Creole mustard for a smoky and spicy complexity that pairs well with bolder-flavored seafood like catfish or shrimp.
  • Aioli: Consider garlic aioli with roasted red peppers for a touch of sweetness, lemon aioli with fresh herbs for a summery vibe, or sriracha aioli for a fiery twist.
  • Asian Dipping Sauce: Sweet, sour, and savory flavors dance in this versatile dip. Combine soy sauce, rice vinegar, sesame oil, ginger, garlic, and a touch of sugar for a sauce that complements both fried fish and shrimp beautifully.
  • Avocado Crema: Creamy and healthy, this dip showcases the avocado’s richness while offering a lighter alternative to mayonnaise-based options. Blend avocado with lime juice, cilantro, jalapeno (optional), and a touch of salt for a refreshing and flavorful accompaniment.

Nutritional Values of Seafood Breader

NutrientValueUnit
Servings Per Recipe6None
Calories91None
Total Fat1% Daily Value *
Saturated Fat0% Daily Value *
Cholesterol2mg
Sodium1372mg
Total Carbohydrate19% Daily Value *
Dietary Fiber1% Daily Value *
Total Sugars1g
Protein3% Daily Value *
Calcium568mg
Iron2mg
Potassium55mg

How to Store Seafood Breader

To retain maximum freshness and flavor, store leftover seafood breading in an airtight container in the fridge for up to 4 days. For longer storage, place the breading in freezer bags or containers, removing as much air as possible before sealing. Properly stored, the breading will keep for 2-3 months in the freezer until ready to fry up your next batch of flaky, golden seafood.

Bottomline

Achieving restaurant-quality fried seafood is easier than you think with this homemade seafood breader recipe. The simple combination of pantry staples creates a crispy coating that seals in moisture and flavor for irresistible seafood every time.

With a variety of seafood options to choose from and customizable dipping sauces, this versatile seafood breading allows you to switch up flavors and textures. Prepare a platter with fried shrimp, fish, calamari, and oysters for a crowd-pleasing array.

So next time you get a craving for crispy fried seafood, skip the frozen packages and whip up this easy homemade breading. Your family and friends won’t believe you made such fabulous crispy seafood from scratch. This seafood breader recipe promises to become a go-to staple for seafood lovers everywhere.

Seafood Breader Recipe

Seafood Breader Recipe

Cook Time 10 minutes
Total Time 10 minutes
Course Appetizer, Main Course
Servings 6

Ingredients
  

  • 3/4 cup yellow cornmeal
  • 1/2 cup flour
  • 1 and 1/2 tsp salt
  • 1/4 tsp red pepper
  • 1/2 tsp black pepper
  • 1/2 tsp cumin
  • 1/4 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder

Instructions
 

  • Combine dry ingredients in a bowl. Whisk in beer until a thick, lumpy batter forms.
  • Pour oil into the fryer, and heat to 365°F. Maintain temperature while frying.
  • Rinse fillets, and pat dry. Dip in the batter to evenly coat.
  • Carefully lower fillets, one at a time, into the hot oil. Fry several fillets at a time, turning once, until cooked through and golden brown, about 2 minutes per side.
  • Transfer fried fillets to paper towels. Allow oil to drain for 1-2 minutes.
  • Serve fish hot with desired sauces. Garnish with parsley if desired.

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