- American
- Spanish
- Summer
New England–Puerto Rican Seafood Fry Dredge
This crisp seafood dredge started with a craving for a classic New England seafood fry and the knowledge that someone very close to me absolutely loves crispy fried shrimp. That got me thinking about her Puerto Rican heritage and how naturally those flavors could pair with the coastal seafood tradition I grew up around. The result combines the light, cornmeal-speckled crunch of a New England fry mix with sazón, garlic, oregano, and a touch of ají amarillo for a warm, savory Puerto Rican-inspired twist. It works especially well with shrimp, scallops, clams, and other quick-frying seafood.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Servings
- 8
- Difficulty
- Easy
- Yield
- 2¼ cup
Instructions
Combine the ingredients
Add the flour, corn flour, cracker meal, cornstarch, sazón, garlic powder, onion powder, oregano, black pepper, celery salt, ají amarillo powder, and paprika to a medium bowl.
Mix the dredge
Whisk thoroughly until the spices are evenly distributed and no streaks or clumps of cornstarch remain.
Adjust the seasoning
Taste a small pinch and add kosher salt only if needed, since the sazón and celery salt may already provide enough salt.
Store until ready to use
Transfer the dredge to an airtight container and store in a cool, dry place for up to 3 months.
Recipe by
Russell Toris
@russell-toris