Parmesan Shrimp or Scallops - or both to complete an incredibly delicious steak and seafood Surf 'n Turf dinner. They are delicious dipped in our homemade Caesar Salad Dressing.
AuthorBarry C. Parsons
1egg + 1/2 tbsp water
salt and pepper to season
1/2cupall purpose flour
canola oil for frying
For the Parmesan Pepper Coating
1 1 /2cupsfine dry bread crumbs
1/2cupsfinely grated parmesan cheese
1/2tspcoarsely ground black pepper
Preheat the canola oil in a deep fryer or in a cast iron dutch oven or pan to 350 degrees F.
Mix together the bread crumbs, parmesan cheese and black pepper well. I do this in my food processor to ensure that the cheese is a consistent size with the bread crumbs.
It is best to have your shrimp and/or scallops near room temperature before cooking so that they do not cool down the oil too much. This is often the cause of deep fried items absorbing too much oil and not being perfectly crispy.
Season the shrimp and scallops with salt and pepper and then roll them in the plain flour to coat them.
Next, whisk together the egg and water to make an egg wash.
One at a time dip the flour coated shrimp and scallops into the egg wash and then into the parmesan and bread crumb coating. Press them firmly into the crumb coating on all sides to get a good even coating.
Lay them on a parchment lined baking sheet while you complete coating the rest of the seafood.
Drop them into the preheated fryer and cook for only about 5 minutes or until they are evenly golden brown.
Serve with Caesar Salad dressing as a dip if you like.