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Recipe1M+
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Dramatic black salt — visual contrast on light foods, cocktail rims
Black pyramid flakes — dramatic finishing salt for light dishes
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
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Dramatic black salt — visual contrast on light foods, cocktail rims
Black pyramid flakes — dramatic finishing salt for light dishes
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
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in large shallow skillet over moderately high heat, heat 3 inches of oil until thermometer registers 350f. transfer flour to large plate. sprinkle all seafood liberally with salt and pepper. working in batches and returning oil to 350f between batches, dredge seafood in flour, shaking to remove excess, and fry until golden and cooked through, about 20 seconds per side for whole fish and shrimp, 15 seconds per side for scallops and calamari. using slotted spoon, remove as done and drain on paper towellined plate. garnish with lemon wedges and serve immediately with tartar sauce.