Imperial Pilsner Scallop and Clam Fritters
- Total Time: 55 mins
- Yield: 6 1x
Description
Any good pilsner or blonde ale would work well in this batter. You want something with a good bit of malty sweetness to it with a light golden color.
Ingredients
- Vegetable oil for frying
- 1/2 cup (63g) all-purpose flour
- 1/2 cup (75g) cornmeal
- 2 tsp baking powder
- 1/2 tsp ground cayenne pepper
- 1 1/4 tsp salt + freshly ground black pepper
- 1 can chopped clams, strained and juice reserved
- 2 large eggs, lightly beaten
- 1/4 cup (60ml) beer
- 1 jalapeno, minced (with seeds)
- 1/2 small red onion, finely chopped
- 1/2 lb (225g) sea scallops, roughly chopped
- 3 green/spring onions, minced
Instructions
- In a medium saucepan, heat about 2 inches of vegetable oil until it reaches about 350°F/175°C
- Whisk together the flour, cornmeal, baking powder, cayenne pepper, salt & black pepper in a medium bowl.
- Add the clam juice, eggs, and beer. Whisk until the batter is smooth.
- Stir in the scallop and clam meat, jalapeno, red onion, and spring onion. Stir until combined.
- Working in batches, drop heaping tsp into the oil. Fry, turning occasionally, until the fritters are golden brown. About 6-7 minutes each. Remove with a slotted spoon or a spider strainer to paper towels and allow to drain. Skim the oil after each batch to remove any particles that may burn and allow the oil to heat back up to temperature.
- Garnish with tartar sauce and lemon wedges.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
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Frequently Asked Questions
What kind of beer works best in this batter?
The recipe excerpt specifies you want a pilsner or blonde ale with a good bit of malty sweetness and a light golden color — an Imperial Pilsner is the named choice. Darker or more bitter beers would compete with the delicate clam and scallop flavors.
Why is the clam juice used in the batter rather than discarded?
The recipe strains the canned chopped clams and reserves the juice, which is then whisked into the batter along with the eggs and ¼ cup of beer. This adds an extra layer of briny seafood flavor throughout the fritter, not just from the clam meat itself. 
How do I keep the frying oil clean across multiple batches?
The recipe specifically instructs you to skim the oil after each batch to remove any particles that may burn, and to let the oil return to 350°F (175°C) before dropping the next batch. Skipping this step causes the oil to darken and give the fritters a bitter, over-fried flavor.
