Scallop Fritters

• Recipe by Jimmy Bradley

When chef Jimmy Bradley opened the Red Cat in NYC in 1999, he wanted to combine an Italian-American sensibility with his own New England upbringing. The Red Cat Cookbook highlights the inventive, uncomplicated and always memorable recipes from Bradley’s restaurant. These light, crisp fritters include bits of chopped scallops in a batter made with clam broth and pilsner—the perfect expression of Bradley’s New England tastes.

Ingredients

1. Vegetable oil, for frying
2. 1/2 cup all-purpose flour
3. 1/2 cup yellow cornmeal
4. 2 teaspoons baking powder
5. Kosher salt and freshly ground pepper
6. 2 large eggs, lightly beaten
7. 1/4 cup bottled clam broth
8. 1/4 cup pilsner beer
9. 1/2 pound sea scallops, coarsely chopped
10. 3 scallions, white and green parts, thinly sliced
11. 1/4 cup finely chopped red onion
12. 1 small jalapeño with seeds, minced
13. Tartar sauce and lemon wedges, for serving

Directions

1. In a large saucepan, heat 2 inches of oil to 350°. Meanwhile, in a medium bowl, whisk the all-purpose flour with the cornmeal, baking powder, 1 1/4 teaspoons of salt and a pinch of pepper. Add the eggs, clam broth and beer and whisk until the batter is smooth. Fold in the scallops, scallions, onion and jalapeño.
2. Working in batches, drop heaping teaspoons of the batter into the oil and fry, turning occasionally, until golden brown all over, about 7 minutes. Using a slotted spoon, transfer the fritters to paper towels. Serve with tartar sauce and lemon wedges.

Notes

Bradley makes these fritters with a pilsner batter, and they taste terrific when paired with a pilsner as well. Two good ones to search out: fresh, lightly bitter Brooklyn Brewery Brooklyn Pilsner and Victory Brewing Company’s hoppy Prima Pils.