01-28-2004, 03:39 PM
Ingredients • 1 pint shucked clams or 1 pound fresh or frozen scallops • Spicy Cocktail Sauce (see recipe below) (optional) • Sweet and Sour Sauce (see recipe below) (optional) • 1 cup all-purpose flour • 1/2 teaspoon sugar • 1 beaten egg • 2 tablespoons cooking oil
• Shortening or cooking oil for deep-fat frying
Directions 1. Thaw scallops, if frozen. Prepare Spicy Cocktail Sauce or Sweet and Sour Sauce, if desired. If scallops are large, cut in half. Rinse clams or scallops; pat dry with paper towels. Set aside. 2. For batter, in a medium mixing bowl combine flour, sugar, and 1/4 teaspoon salt. In a small mixing bowl combine egg, 2 tablespoons cooking oil, and 3/4 cup cold water. Add to flour mixture; beat smooth. 3. In a deep-fat fryer or a 2-quart saucepan heat 2 inches shortening or oil to 375 degree F (see tip below). Dip clams or scallops into batter. Fry a few at a time, until golden brown, turning once. Allow 1 to 1-1/2 minutes for clams and 2 to 2-1/2 minutes for scallops. Remove from fat and drain on paper towels. Keep fried clams or scallops warm in a 300 degree F oven while frying remaining seafood. Serve with cocktail sauce, if desired. Makes 4 servings. Tip: Use a deep-fat frying thermometer to check the temperature of the fat. Place it so the bulb does not touch the pan. Carefully control the temperature of the fat by adjusting the heat.
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• Shortening or cooking oil for deep-fat frying
Directions 1. Thaw scallops, if frozen. Prepare Spicy Cocktail Sauce or Sweet and Sour Sauce, if desired. If scallops are large, cut in half. Rinse clams or scallops; pat dry with paper towels. Set aside. 2. For batter, in a medium mixing bowl combine flour, sugar, and 1/4 teaspoon salt. In a small mixing bowl combine egg, 2 tablespoons cooking oil, and 3/4 cup cold water. Add to flour mixture; beat smooth. 3. In a deep-fat fryer or a 2-quart saucepan heat 2 inches shortening or oil to 375 degree F (see tip below). Dip clams or scallops into batter. Fry a few at a time, until golden brown, turning once. Allow 1 to 1-1/2 minutes for clams and 2 to 2-1/2 minutes for scallops. Remove from fat and drain on paper towels. Keep fried clams or scallops warm in a 300 degree F oven while frying remaining seafood. Serve with cocktail sauce, if desired. Makes 4 servings. Tip: Use a deep-fat frying thermometer to check the temperature of the fat. Place it so the bulb does not touch the pan. Carefully control the temperature of the fat by adjusting the heat.
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