1 tablespoon oil
1/4 cup red onion, diced
1 tablespoon paprika
1/2 tablespoon cayenne powder
1 tablespoon salt
1 tablespoon garlic powder
1/2 tablespoon black pepper
1/2 tablespoon onion powder
3 cups flour
2 teaspoons baking powder
3 large eggs, beaten
A total of 1 pound of the following mix: diced scallops, shrimp or white fish (feel free to use this mix or any other seafood that you enjoy, I may this with just shrimp at times)
1/2 cup green onions, diced
1 1/2 teaspoons chopped jalapenos
1/4 cup bottled clam juice
1/4 cup pale ale
vegetable or regular shortening for frying
lemon wedge, for squeezing
sweet and sour sauce
Heat 1 tablespoon of oil in a large skillet and add the first 8 ingredients (onions and the seasonings) and cook for two minutes. Remove from the heat and set aside.
Heat a large skillet to medium-high heat and add the shortening so there is enough shortening to fry the fritters. The oil should reach 360 degrees F.
Mix together the flour, baking soda and eggs.
Add the eggs, seafood, red onion mixture, green onions, jalapenos. clam juice, and ale. Stir to combine the ingredients together.
Drop the batter by spoonfuls into the oil and allow them to cook 3 minutes per side when the fritters float to the top- it is time to roll them onto the other side. Remove and allow the excess oil to drain. Do not overcrowd the pan or the temperature of the oil will drop and the fritters will absorb too much oil.
Serve with lemon wedges, tartar sauce or sweet and sour sauce.