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You can deep-fat fry small, whole fish or
COOKING SHELLFISH.— Shrimp, oysters, and
serving-size fillets and steaks. Thaw the fish. Then
scallops are usually breaded and deep-fat fried. Serve
dip it in an egg-milk mixture, drain it, and roll it in a
them either separately or in a seafood platter. Drain
mixture of bread crumbs and flour. Shake off excess
oysters in a colander after they thaw and remove any
coating. Cook fish in fat heated to 365°F for 4
pieces of shell. Cook breaded shrimp and scallops in
minutes or until browned. Drain well in a basket or
deep fat at 350°F. Fry breaded oysters in deep fat at
on absorbent paper.
375°F.
6-20
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