Fried Seafood Baskets
Baskets featuring fried shrimp, fish, or other seafood, typically served with fries.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Fried seafood, a cornerstone of the fried seafood basket, has roots in various cultures where frying food was a common practice. The advent of commercial fishing and seafood processing in the 19th and 20th centuries, combined with the popularity of fast food in the US, led to the development of the fried seafood basket as a convenient and affordable meal.
The fried seafood basket holds a significant place in American coastal cuisine, particularly in regions with access to fresh seafood. It's often associated with casual dining, beachside restaurants, and summertime enjoyment.
Coastal Culture
Fried seafood baskets are deeply ingrained in coastal communities, often served at local seafood shacks and restaurants as a readily available and affordable option.
Casual Dining
This dish is typically enjoyed in a relaxed, informal setting, such as picnics, beach outings, or family gatherings.
Regional Variations
Different regions offer variations in the seafood used and the accompaniments. For example, the Gulf Coast might feature fried shrimp and oysters with remoulade sauce, while New England might offer fried clams with tartar sauce.
The fried seafood basket is characterized by its savory, crispy textures and briny seafood flavors, often complemented by tart and creamy sauces.
The primary flavor comes from the seafood itself, typically shrimp, fish (cod, haddock, whiting), oysters, scallops, or calamari. The breading or batter adds a crispy texture and a slightly savory flavor. Common seasonings include salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper. Tartar sauce, cocktail sauce, or lemon wedges provide acidity and balance the richness of the fried food. French fries contribute a starchy, salty side.
Seafood Selection
Choose fresh, high-quality seafood for the best flavor and texture. Consider the size and type of seafood when determining frying time.
Breading or Batter
Use a light and crispy breading or batter to avoid a greasy or heavy final product. Consider using panko breadcrumbs, seasoned flour, or a beer batter.
Frying Temperature
Maintain a consistent oil temperature (around 350-375°F) to ensure even cooking and a crispy crust. Avoid overcrowding the fryer, as this will lower the oil temperature.
Draining the oil
Drain the oil after frying the food on a metal rack to maintain crispiness, and avoid soggy food.
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