Captain's Platter
Author:
Captain's Platter

Ingredients
Approximately 20 cockle clams
Approximately 2 dozen large shrimp
4 cups flour
1 tsp. baking powder
1 tsp. baking soda
-
1 Tbsp Johnny's Seasoning Salt
2 eggs
2 cups milk
Oil for frying
Lingcod
Fried Clams & Shrimp
Directions
Fried Clams & Shrimp
Heat oil to 375°
In one large bowl combine flour, baking powder, baking soda, Johnny’s seasoning salt. Whisk to fully combine the ingredients.
In separate bowl whisk together milk and egg.
Dredge clams on both sides with the flour mixture, then to the egg mixture on both sides, and again into the flour mixture. For this step I press the flour mixture down onto the clams to ensure they're dredged fully. Gently shake off excess flour.
Fry to a golden brown, sprinkle with coarse sea salt, enjoy!
Panko Crusted Lingcod
For the lingcod I used the leftover flour and egg mixture from the shrimp/clams.
dredge in flour mixture
dredge in egg mixture
gently press lingcod in Panko crumbs that have been lightly salted.
Fry at 375° until golden brown.