CAPE COD FISHERMAN’S PLAITER
MAKES 4 SERVINGS
1 lb. sole, flounder, cod or other white fish fillets 1 lb. shucked small clams
lb. jumbo (10 - 15 per poundl shrimp, peeled and deveined with tails intact
lb. sea scallops, cut in half, if very large 1Ii12 cup
I,12 tsp. salt
I,I2 tsp. pepper
2 cups cracker meal
1 tsp. paprika
2eggs
6 cups vegetable or peanut oil
irARTAR SAUCE (recipe below)
1.Rinse fish and seafood under cold, running water;
pat thoroughly and dry with paper towels. Cut fish fillets crosswise into 3 - 4 pieces, depending on size. Top a wire cooling rack with a piece of waxed paper. Set rack aside.
2.On a piece of waxed paper, stir together flour, salt and pepper. On another piece of waxed paper, stir together cracker meal and paprika. In a pie plate, break eggs and beat with fork until well mixed.
3.Dredge fish and seafood in flour mixture, dip in egg, then thoroughly coat both in cracker meal mixture. Place coated fish and seafood on prepared cooling rack. Let stand at room temperature 30 minutes to set coating.
4.Pour oil into deep fryer. Set fryer temperature to 375”F/19O”C. Line a baking dish with a piece of paper towel.
5.With fryer basket in highest position, add a few pieces of fish to the basket. Close lid and lower filled basket into oil. Fry fish
1 - 3 minutes until golden brown and crisp. Remove from basket with a slotted spatula and place in baking dish; keep warm.
6.Return oil to temperature, then fry remaining fillets; fry clams 30 seconds to 1 minute; fry shrimp and scallops 1 - 3 minutes.
7. Serve hot with TARTAR SAUCE.
STAR SAUCE: In a small bowl, stir together 1 cup mayonnaise, 1 tsp. lemon juice and 3 Tbsp. pickle relish and 1 tsp. chopped fresh dill.
