Ingredients Jump to Instructions ↓

  1. Batter

  2. 1 cup all-purpose flour

  3. 1/2 teaspoon salt

  4. 2 eggs, separated

  5. 2 tablespoons extra virgin olive oil

  6. 3/4 cup warm beer

  7. 1/4 cup water

  8. 1 pound clams, scrubbed well

  9. 1 pound mussels, scrubbed and beards removed

  10. 1/4 pound scallops, white muscle on side removed

  11. 1/4 pound medium shrimp, peeled

  12. 12 oysters, shucked

  13. Salt and freshly ground black pepper

  14. 1 quart corn or peanut oil for deep-frying

  15. 1/2 cup unsalted butter, melted

  16. 3/4 cup fresh chopped parsley

  17. 3 tablespoons fresh chives, chopped

  18. 1/2 teaspoon fresh thyme, chopped

  19. 1/2 teaspoon each fresh oregano, chopped

  20. 3 tablespoon capers, chopped

  21. 1 shallot, minced

  22. 1 teaspoon lemon zest

  23. 1 clove garlic, minced

  24. 3 tablespoons lemon juice

  25. 1/3 cup extra virgin olive oil

  26. Sift the flour and the salt together in a bowl and make a well in the center. In another bowl, whisk together the egg yolks, olive oil, and beer and pour into the well. Mix together just until mixed. Let rest at room temperature for 1 hour.

  27. 4 to 6 minutes. Remove from the heat immediately, remove the clams from their shells, and place in a bowl. Discard the shells. Repeat with the mussels, cooking for 3 to 6 minutes. Add the shelled mussels to the clams. Reduce the heat to medium and add the scallops. Cover and cook

  28. 1 minute. Remove from the heat and cut into 1/4-inch pieces. Add the scallops to the clams and mussels. Add the shrimp to the frying pan, cover, and cook

  29. 1 minute. Remove from the heat and cut in half. Add to the other shellfish. Season with salt and pepper and reserve in the refrigerator.

  30. To make the salsa verde, mix together the parsley, chives, thyme, oregano, capers, shallots, lemon zest, garlic, lemon juice, and extra virgin olive oil. Season with salt and pepper. Use within 1 hour.

  31. In a deep saucepan, heat the oil to 375F. A drop of batter should sizzle when dropped into the oil.

  32. Beat the egg whites until stiff peaks form. Fold the whites into the batter and fold the batter into the shellfish.

  33. 3 to 4 minutes. Do not overcrowd the pan. Drain on paper towels. Garnish with lemon wedges and serve with Salsa Verde.

  34. 24 to 30 fritters to serve


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