Fannie Daddies with Red Pepper Mayonnaise
Ronnie's Notes
These crispy morsels with the old-fashioned name are fried clams. Serve them as hors d’oeuvres or as an entrée stuffed inside a crusty roll. This recipe works with soft-shell crabs and sea scallops, too. Good with french fries or potato chips.
Tips: Kitchen Clue The coatings on fried foods adhere better if you let the ingredients air dry on a rack for about 15 minutes after coating them.
Difficulty: Intermediate
Instructions
Pat the clams dry on paper towels and dredge them in the flour.
Dip the floured clams in the eggs.
Mix the cracker crumbs, salt, paprika, and black pepper and coat the clams with this mixture.
Set the clams aside on a rack for .
Heat enough of the vegetable oil in a deep skillet to cover the clams completely.
When the oil reaches about 365°F (a crumb of bread will sizzle quickly), deep-fat fry the clams a few at a time, for , or until they are nicely browned.
Drain on paper towels.
Serve with Red Pepper Mayonnaise.
Red Pepper Mayonnaise: 1 cup mayonnaise 1 TB.
drained capers 2 TB.
chopped red bell pepper 1 TB.
chopped dill pickle 1 chopped scallion ¼ tsp.
cayenne pepper, or to taste Mix ingredients together.