ABOUT DEEP-FRYING SHELLFISH
Please read Deep-Frying. Although there are different rules for preparing each type of shellfish for deep-frying, the procedure is essentially the same, and it is quite simple. The oil should be fresh, deep, and heated to about 365°F. Keep the coating light; heavy batter overwhelms seafood (fritters, which are not really fried seafood but fried seafood-flavored batter, are the exception). Do not crowd the pieces in the pan. It is perfectly acceptable, if less than ideal, to keep the food warm in a low oven while you finish frying (although it is better, if your social conditions allow it, to simply serve the morsels as you pull them from the oil and drain them).
    Clams: Shuck soft-shells, cut off the tough “neck” skin and rinse well. “Frying clams” are soft-shells sold already shucked. Keep the meats whole and dry well.
    Shrimp: Peel and dry. Devein, and butterfly, if desired.
    Scallops: Halve horizontally if very large. Dry well.
    Squid: Cut bodies into rings; leave tentacles whole unless very large. Dry as thoroughly as possible, for they are notorious for spattering. Cook in a covered fryer if possible.
    Oysters: Do not use very large ones. Shuck them and dry well.
   
   fried clams, shrimp, squid, or oysters with cornmeal coating
   fried shrimp, scallops, or oysters with breadcrumb coating
   fried clams, shrimp, scallops, squid, or oysters with flour coating
   clams, shrimp, scallops, squid or oysters tempura
   caribbean style clam, squid, or whelk fritters
   geoduck clam fritters with pineapple salsa
   fried soft-shell crabs with ginger, lemon, and black beans
   lobster newburg
   sea scallop gratin (coquilles saint-jacques au gratin)
   baked stuffed lobster
   baked stuffed jumbo shrimp
   escargots in shells
   seafood à la king
   deviled crab gratin