Assorted deep-fried seafood

Ingredients:

• 2 cups corn flour
• 1 cup premium flour
• 1 teaspoon of salt
• 2 cups whole milk
• Oil for frying
• Flounder fillet 110-140 g, with skin
• 8 shrimp, peeled
• 6 oysters
• 6 sea scallops
• 110 g of clam strips
• 1 stuffed crab
• Cocktail sauce, for serving
• Lemon wedges, for serving

Preparation:

1. First, mix the cornflour, wheat flour, and salt. This mixture will be used for coating all your seafood. Pour the milk into a container and set it aside.
2. Heat oil in a deep fryer or large saucepan to 175°C (350°F). When ready to fry, dip the fish fillets in the milk and then coat them in the flour mixture. Carefully lower the fillets into the oil and fry until golden brown, 2-3 minutes. Remove the fish from the oil and transfer to a wire rack to drain any excess oil.
3. Repeat with the remaining seafood. You can place small seafood in a sieve to remove excess breading. Fry until golden brown, 2-3 minutes. Remove the seafood from the oil and transfer it to a wire rack to drain off excess oil.
4. Carefully place the stuffed crab directly into the deep fryer and fry until golden brown, 2-3 minutes. Remove the crab from the oil and transfer it to a wire rack to drain off excess oil.
5. To serve, arrange the flounder fillets, stuffed crab, shrimp, scallops, oysters, and clam strips on a large plate. Serve with sauces and garnishes of your choice.
6. For extra crispiness, coat the oysters twice in the breadcrumbs. The oil temperature should be at least 175°C. Serve the seafood with cocktail sauce, tartar sauce, and fresh lemon.
   
   Note
   
   Stuffed crab is a dish made with crab meat baked in breadcrumbs. The crab meat is fried in butter and simple spices.
   
   Clam strips are a fish product made from Atlantic clams. The strips are deep-fried and served in a pile as a snack, with a dipping sauce.