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The  secret for the success of this dish is in the seasoned flour/bread crumbs in which to dredge the seafood, as well as frying it in small batches in very hot peanut oil. Mix 1/3 of panko bread crumbs, 1/3 of regular bread crumbs and 1/3 of corn starch. Season with plenty of smoked paprika and cayenne pepper, kosher salt, granulated garlic and grated lemon peel. Fry for about one minute only or until the coating has turned golden brown. Remember, this is NOT breaded seafood, so you don’t have to worry if the seafood is not completely covered by the coating. The flour mixture serves to  give color, taste and texture. I served this with creamed spinach and tonkatsu sauce, but a green salad and remoulade sauce will fit just as well. Just make sure that you squeeze the lemon on one piece of seafood at a time, so by the time each bite reaches your mouth, the crumbs will still be crispy 🙂

Bon Appetit !   Life is Good !
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tonkatsu sauce recipe click here
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creamed spinach  recipe click here
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