Continuing with my deep fry trend, here are some really delicious little bites – Quick and easy! With a homemade seafood sauce!
What you need:
- 2 cups of self-rising flour
- 1 cup panko bread crumbs
- 2 teaspoons garlic salt
- 2 teaspoons black pepper
- 2 teaspoons Old Bay Seasoning
- 1 egg
- ¼ cup of buttermilk
- 1 to 1 ½ pound cooked baby clams
- Enough peanut or canola oil to deep fry
- 1 cup of ketchup
- 2 Tablespoons prepared horseradish sauce
- 1 Tablespoon fennel fronds chopped fine
How to Do it:
Note: I purchased clams at a local Asian market.
Lay 1 cup of flour out on a large plate and dust the clams in the flour.
Mix the remaining flour, panko, Old Bay, salt and pepper on a second large plate. Beat the egg and milk together.
Dip each dusted clam in the egg mixture,
then the panko mixture and set on a plate to dry.
Heat the deep fry oil (either in a deep fryer or a large sauce pan using a thermometer) to 375 degrees.
Gently drop the clams into the hot oil. When the rise to the top, give them a gentle flip and continue cooking until they are a light, golden brown. Remove from the oil and place on paper towels to drain. Add more garlic salt at this time.
Mix the ketchup, fennel and horseradish together in a bowl.
Serve with the hot clams.
© Copyright 2016 The Lazy Gastronome