Here are some tip's to go by.
1.Never try to fry more then your cooker can handle at one time. When you add the food the temperature will drop, if it goes under 325 deg. the food will sock up the
oil. Now Good.
2. When your seafood floats! It's done. ( If you prefer it crispy cook it a little longer ).
3. Drain on paper and serve it hot!
4. It is best to cook outside. And use a thermometer. You need to control the temp. At all times.
5. Peanut oil is preferred because it will not burn as easily as veg. oil. (If you burn your oil start over, do not cook in it).
This is a basic never fail way to fry, fish, shrimp, oyster's, most seafood.

Mix 1/2 yellow corn meal and 1/2 flour add a little salt & pepper mix well.
Salt and pepper both sides of your fish or other seafood. When your oil 360 deg roll seafood in corn meal flour mix shake well and add to you hot oil fry till golden brown. Hint, when it floats its done, Drain on wire rack or paper. Serve hot.

For oyster's. I use only yellow corn meal add a little salt & pepper.
Start by pouring oyster's in a colander to drain (remove any shell (check it with your finger's)
Now lay oyster's on a flat surface
Salt and pepper both sides. Dust in corn meal fry immediately at 360 deg, till golden brown. Serve Hot

This ends the basic cooking. Below you will find some advanced way's to add spice to seafood!


Crispy fried seafood

For fish, shrimp, scallops, crab claws, crawfish tail, etc.

You need three bowls. I use three rectangle plastic storage containers about 4" x 8" size.

One dry, one wet, one dry.
I use two pair of tongs, one for dry, one for wet.

First bowl add seasoned floor
Next bowl add 2 eggs 1/2 cup half & half or milk 1/2 tablespoons cornstarch, pinch of backing powder, salt, pepper, Tony's Cajun seasoning. Use a Wisk to blend together.
Next bowl add dry mix

1. Roll seafood in flour (add salt & pepper to season the flour) then shake loose flour
2. Dip seafood in egg/milk mix
3. Then dust in dry mix.
Fry at 360 deg till golden brown. Drain on wire rack or paper. Serve up Hot!

Char's Fried Shrimp/Crawfish
Things you will need:
2-3# of shrimp or crawfish (cleaned)
6 eggs, beaten and seasoned
2 TB mustard
3 c. flour, seasoned
Cajun seasoning to taste (for egg and flour)
Add mustard into egg mixture and stir well. Dip shrimp or crawfish in flour mixture, then egg mixture, and back in flour. Fry till golden brown. Serve with hot fries and/or onion rings and tarter sauce and Tabasco ketchup to dip in.
Note: Variations can be made by dipping in egg, then flour, and then frying, or vice versa, by dipping in flour, then egg, and then frying. You can also mix flour and egg mixture together and dip once then fry using your own judgement as to the consistency of mixture (it should be thick).