Fried shrimp and scallops go well together. Each has its own texture and taste. Use a fish fry to add spices. Fish fry comes in various flavors. Buy it spicy, medium or hot. If you can't find fish fry, use chicken fry. Use any type of oil. Olive oil is healthier than canola or vegetable. Peanut oil has a different taste from the other types: It's more distinct. And milk and egg help the breading stay on.
Instructions
1. Remove the shells of the shrimp by grabbing the tail gently and pulling. Use a knife to cut out the veins. Dispose of the shells and veins. If the shrimp is frozen, thaw it before removing the shell.
2. Wash the shrimp and scallops with cool water in a strainer.
3. Fill the deep saucepan a third of the way with oil. Turn the stove burner to medium. If using a gas stove, turn the burner to medium-low.
4. Pour a half cup of milk in a bowl. Add one egg and mix together. Dip the shrimp and scallops in the mixture.
5. Put two cups of fish fry into the zipper bag. Add about five or six shrimp and scallops. Zip the bag and shake it. Some fish fry comes with its own plastic bag to use.
6. Put the coated shrimp and scallops in the oil. Fry until they turn tan. Put paper towels on a plate. Remove the fried seafood with the slotted spoon and put on the plate.
Tags: shrimp scallops, shrimp scallops