Deep-fried clams or scallops

By á-4326

Ingredients

• 1 pint shucked clams or 1 pound fresh or frozen scallops
• 1 cup flour
• 1/2 tsp sugar
• 1 beaten egg
• 2 tbsp. cooking oil
• Shortening or cooking oil for deep-fat frying

Preparation

Step 1

Thaw scallops if frozen and cut in half if large. Rinse and pat dry with paper towels, set aside.
For batter, in a medium mixing bowl combine flour, sugar & 1/4 tsp salt. In a small bowl, combine egg, 2 tbsp. cooking oil and 3/4 cup cold water, add to flour mixture, beat smooth.
In a deep fryer or a 2-quart saucepan heat 2 inches oil for 375. Dip clams or scallops into batter. Fry a few at a time until golden brown, turning once. Allow 1 to 1-1/2 minutes for clams and 2 to 2-1/2 minutes for scallops. Remove from fat and drain on paper towels. Keep fried clams/scallops warm in 300 degree oven while frying remaining seafood.