Deep Fried Shellfish

by Carol Thomas

Enough Crab; Lobster; Shrimp; Oysters & Scallops to serve 2-3 pcs to each guest.
1 quart Vegetable oil
1 cup Flour
1 tsp Garlic Powder
½ tsp Seasoned Salt
2-3 dashes of Cayenne Pepper
1 tsp Onion Powder
2 eggs, whisked well
Salt & Pepper to taste
2 tbsp Milk
1 box Decorated Spears/Picks
1 pkg Bacon, cut in half


Pour oil into deep fryer and preheat to 375'.

In small bowl, combine flour, garlic powder, salt, Cayenne Pepper, and Onion Powder. Mix well and set aside. Wrap pieces of shellfish in bacon and secure with Decorated wooden spear/pick. Set aside. In small bowl; whisk eggs and milk until light and frothy.

Dip pieces of shellfish into egg mixture, then coat well with flour mixture. When 8 to 10 pieces are coated, drop into hot oil and deep fry until golden brown. Remove to plate lined in clean paper and allow paper to absorb oil from cooked shellfish.

Move to serving dish and keep warm until ready to serve.