If you’re craving that restaurant-style crunch at home, this Deep-Fried Seafood Platter will become your new go-to. Loaded with juicy shrimp, tender octopus, delicate smelt fish, and crispy mushrooms, this seafood feast is a flavor bomb that’s perfect for sharing—or not!
Whether you’re hosting a weekend get-together, planning a game night snack, or simply treating yourself, this platter delivers both flavor and fun. With the help of the ThermoPro TP510 Candy Thermometer, you’ll be able to master oil temperature control and get that perfectly golden crunch every time.
Tips for Frying Success
- Dry ingredients = crispy coating: Make sure everything is patted dry before coating.
- Don’t skip the second fry: This quick step adds serious crunch and helps remove excess oil.
- Use a candy thermometer: The ThermoPro TP510 isn’t just for candy—it’s a frying game changer.
- Work in batches: Crowding the pot lowers oil temp and makes everything soggy.
Final Thoughts
This Deep-Fried Seafood Platter is a crunchy, flavorful celebration of the ocean—right from your kitchen. It’s easy enough for a weekday indulgence, but impressive enough for guests. And thanks to the ThermoPro TP510 Candy Thermometer, you’ll never guess at oil temps again.
So go ahead, roll up your sleeves, heat up that oil, and fry up something spectacular. Your taste buds will thank you.
Serves: 1-2
Total: 35M
Prep: 20M
Cook: 15M
- ½ lb shrimp
- 1 lb octopus
- ½ lb smelt fish
- 5 fresh mushrooms
- 2 cups tempura batter mix
- 1 tbsp cumin powder
- 1 tbsp BBQ seasoning mix
- High-heat cooking oil (such as canola, peanut, or sunflower)
- Deep fryer
- TP510 Candy Thermometer
First things first, clean all your seafood thoroughly. Peel and devein the shrimp if needed. Chop the octopus into bite-sized pieces. Rinse the smelt fish and pat them dry. Wipe the mushrooms clean and cut them into halves or thick slices. Use paper towels to blot away excess moisture from all ingredients. This helps the batter stick better and prevents oil splatter during frying.
In a shallow tray, mix tempura batter, cumin, and BBQ seasoning. Dredge each seafood piece evenly in the mix, shaking off excess.
Pour high-heat oil into your deep fryer. You’ll need enough oil to fully submerge your seafood pieces. Clip the ThermoPro TP510 Candy Thermometer onto the side of your pot and begin heating the oil.
Once the oil hits 330°F, carefully add the coated seafood and mushrooms in small batches. Don’t overcrowd the pot; this will lower the oil temperature and affect the final texture. Fry for 5 to 10 minutes, depending on the thickness of your seafood. You’re looking for a light golden color. Remove with a slotted spoon and let them rest on a wire rack or paper towel to drain excess oil.
Let the oil temperature rise to 360°F (182°C) for the second fry. This step ensures a super crispy finish that holds up even after cooling. Drop the previously fried seafood back into the hot oil in batches. Fry for another 1 to 2 minutes until beautifully golden and ultra-crispy. Remove and let them drain again briefly.
Pile everything high on a large platter, sprinkle with a touch of sea salt or extra BBQ seasoning if you like, and serve hot.
Want to kick it up a notch? Serve your fried seafood with:
- Spicy mayo or chipotle aioli
- Sweet chili sauce
- Fresh lemon wedges
- Tartar sauce or garlic butter
Pair it with a cold beer or sparkling lemonade, and you’ve got a winning combo for any occasion.
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