Breadings & Batters
Breading or batter is what makes fried seafood identifiable. Often, a light touch helps keep the seafood the star. “Not all fried items have to be heavy and coated in batter to the point where the item is unrecognizable,” says Mary Bass, chef of the soon-to-open boat-to-table restaurant Katie’s Seafood House in Galveston, Texas.
Dishes & Formats
The familiar taco format enables endless opportunities for signaturization. Sharky’s Woodfired Mexican Grill, based in Westlake Village, Calif., relies on tempura batter for a distinct take on battered fish tacos and burritos. Melding Latin with Asian works really well, says David Goldstein, COO.
Tartar, Aïoli, Sriracha and other sauces
Sauces provide a safe way for consumers to try new flavors and for operators to experiment—and the options are limitless. “Fried foods can go with bright, acidic, sour flavors, but they can also have a place with creamy flavors,” says Corliss.
Conservation Counts
Sustainably raised and caught seafood is a growing expectation in a consumer culture that increasingly prizes ethical sourcing, but it seems that sustainable claims are generally reserved for fillets or whole seafood items, while fried seafood tends to fly under the sourcing radar.
