Seafood Fritters With Marmalade Dipping Sauce Recipes

COCONUT BEER SHRIMP WITH SWEET AND TANGY SAUCE

Steps:

• 1. Combine eggs, beer, 3 teaspoons Creole seasoning, flour and baking powder.
• 2. Blend well.
• 3. Dip the shrimp in beer batter and roll in coconut.
• 4. Fry in oil heated to 350 in deep fryer, wok or deep saucepan.
• 5. The oil should be at least 1-1/2" deep.
• 6. Drop shrimp in a few at a time and fry until golden brown.
• 7. Remove and drain on paper towel.
• 8. SAUCE - Blend together dipping sauce ingredients.

SEAFOOD FRITTERS WITH MARMALADE DIPPING SAUCE

Steps:

• 1. Combine all ingredients and let them rest in fridge for 15 minutes up to an hour.
• 2. Heat cooking oil to 360 degrees. Using a small scoop, drop in small batches in the oil, turning as needed to assure they cook evenly.
• 3. Remove in three to five minutes when lightly browned. Cool, season with salt and pepper or your favorite spice such as Old Bay and serve with dipping sauce.
• 4. FOR THE DIPPING SAUCE: Combine all the ingredients and refrigerate for at least an hour. Now you are ready to dip your fabulous fritters into your divine dipping sauce and enjoy!

SHRIMP FRITTERS

Steps:

• Combine all the ingredients (except the oil) in a bowl and mix well.
• The mixture might seem very dry at first, but eventually, it will become slightly watery.
• Heat up a wok with enough oil for shallow-frying. As soon as the oil is fully heated, lower it to medium heat. Use a tablespoon to scoop up a heaping tablespoon of the mixture and gently drop it into the wok. Repeat the same until the oil is 80% filled with the shrimp fritters (you will have to fry in 2-3 batches depending on the size of your wok).
• Turn the shrimp fritters over and fry until both sides are golden brown. Dish out with a strainer, draining excess oil by laying the shrimp fritters on a dish lined with paper towels. Serve immediately with your favorite chili sauce.

SEAFOOD FRITTERS

Steps:

• whisk first 4 ingredients in a large bowl.
• make a well in the center.
• add eggs, scallions, scallops, shrimp, red onion, clam juice, ale and jalapeno, stir well to blend preheat oven to 250.
• pour oil into skillet to reach 1 inch, heat over medium-hi.
• working in batches drop batter by heaping spoonfuls into oil, fry about 3 minutes per side remove to a paper towel lined pan and keep warm in oven.
• serve with lemon wedges and tartar sauce.

NEELY'S JUMBO COCONUT SHRIMP AND DIPPING SAUCE

Steps:

• 1. Make the dipping sauce by combining the marmalade, chili sauce, and lime juice, cover and chill.
• 2. Pre heat oil in fryer or fry pan to 350°
• 3. Butterfly shrimp.
• 4. In a bowl combine the panko bread crumbs and the coconut.
• 5. In another bowl, beat the eggs, and add salt and pepper.
• 6. In a third bowl, combine the flour, onion and garlic powder together.
• 7. Dredge the shrimp in flour.
• 8. Swish shrimp in egg wash.
• 9. Roll shrimp in coconut bread crumbs
• 10. Place in the hot fat and fry in small batches until crispy and golden brown, about 2 to 3 minutes.
• 11. Drain on paper towels, serve hot with dipping sauce