Fisherman's Platter Recipe

Portion and dry

Pat cod fillets dry and cut into 4 equal portions (about 4 oz each). Pat shrimp, scallops, and calamari thoroughly dry with paper towels. Season all seafood lightly with 1 tsp kosher salt and 1/2 tsp black pepper (from the Seasonings section). Set on a tray in a single layer.

In a bowl, combine mayonnaise, diced dill pickle, chopped capers, lemon juice, Dijon, chopped parsley, 1/4 tsp salt, and 1/8 tsp black pepper. Mix until smooth, taste and adjust acidity or salt. Cover and refrigerate until serving.

Set up three stations: (1) dry mix, (2) wet batter, (3) breadcrumbs. For the dry mix: whisk together 1 cup all-purpose flour, cornstarch, cornmeal, 1 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp cayenne, 1/4 tsp dried oregano and 1 tsp kosher salt. Reserve 1/2 cup flour for dredging. For the wet: whisk 2 eggs with 1/2 cup milk and 1/2 cup cold sparkling water until just combined. For the breadcrumbs: mix panko (optional) with 1/2 cup fine dry breadcrumbs; season with 1/2 tsp salt and 1/2 tsp black pepper.

Fish fillets

Dredge each cod portion first in the reserved 1/2 cup flour to coat. Dip into the wet batter, letting excess drip off, then gently press into the breadcrumb mixture (panko + breadcrumbs) for a crunchy exterior. Place on a sheet pan lined with parchment.

Shrimp & scallops

Toss shrimp and scallops first in a light dusting of the dry mix (from station 1), then into the egg-milk batter, and finally into the fine breadcrumb mix. For small scallops, coat individually; for larger shrimp, ensure even coverage. Place on the sheet pan.

Calamari

Toss calamari rings in a light dusting of the dry mix, dip briefly into the batter (do not oversoak), and shake off excess. For a lighter fry, you can skip the breadcrumb and use only the battered method. Place on the pan.

Heat oil in a deep pot or deep fryer to 350°F (175°C). Use a thermometer to maintain temperature. Fry seafood in batches without crowding: cod fillets 3.5–4 minutes per side (until golden and internal temp 145°F/63°C), shrimp 1.5–2 minutes (turn once), scallops 1.5–2 minutes, calamari 1–1.5 minutes. Drain on a wire rack set over a sheet pan or on paper towels. If oil temperature drops below 325°F, wait for it to return to 350°F before next batch.

For fries, preheat oven to 425°F (220°C). Cut russet potatoes into 1/4–1/2 inch sticks, toss with 1 tbsp olive oil and 1/2 tsp sea salt. Spread in a single layer on a baking sheet and roast 25–30 minutes, flipping halfway, until golden and crisp. Alternatively, deep-fry at 350°F for 4–5 minutes until crisp, then drain and season immediately with salt.

Arrange fried cod, shrimp, scallops, and calamari on a large platter. Garnish with chopped parsley and lemon wedges. Serve immediately with tartar sauce and fries or a simple green salad. Provide extra lemon and flaky salt if desired.