Here is a recipe for fried mixed seafood ¹:


  • 1 pound medium to large head-on shrimp or 12 ounces medium shell-on shrimp
  • 2 quarts vegetable oil, for frying
  • 2 cups fine semolina flour or 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon baking powder
  • Kosher salt
  • 1 pound cleaned squid, tubes sliced crosswise into 3/4-inch-thick rings, tentacles left whole
  • 12 ounces smelt, cleaned
  • Lemon wedges, for serving


  1. Using kitchen shears or a sharp paring knife, cut through shrimp shells and devein shrimp without removing the shells. Pat dry with paper towels and set aside.
  2. Adjust oven rack to middle position and preheat oven to 200 degrees Fahrenheit. Set a wire rack in a rimmed baking sheet and place a colander on top of the rack. Set a second wire rack in another rimmed baking sheet and line rack with paper towels.
  3. In a large Dutch oven, heat oil over medium-high heat to 375 degrees Fahrenheit.
  4. In a large bowl, whisk together flour, cornstarch, and baking powder until thoroughly combined. Pat squid dry with paper towels and transfer to dredge mixture. Toss to evenly coat, then gently shake off excess flour and transfer squid to colander set over wire rack. Shake colander to sift out any excess flour, then transfer squid in a single layer to wire rack. Repeat process with the smelt, followed by the shrimp.
  5. Add shrimp to oil and fry until light golden brown, stirring occasionally to prevent shrimp from sticking together, 2 to 3 minutes.
  6. Using a spider skimmer or slotted spoon, transfer shrimp to prepared paper towel–lined rack, season lightly with salt, then transfer to oven to keep warm.
  7. Return oil to 375 degrees Fahrenheit and add half the squid. Fry until golden brown, stirring occasionally to prevent pieces from sticking to each other, about 3 minutes.
  8. Transfer squid to rack with shrimp, season lightly with salt, and return to oven to keep warm. Repeat with remaining squid.
  9. Return oil to 375 degrees Fahrenheit and add the smelt. Fry until smelt are pale golden and just cooked through, about 3 minutes.
  10. Transfer to rack with fried seafood and season lightly with salt. Transfer seafood to a serving platter lined with parchment or butcher paper and serve immediately with lemon wedges.