Chef Jimmy Bradley's Scallop Fritters

Be the first to review
Recipe by Manami

The Red Cat Cookbook has highlights of the inventive uncomplicated & memorable recipes from Chef Bradley's restaurant. The batter is made with clam broth and pilsner, Brooklyn Brewery Brooklyn Pilsner or Victory Brewing Company's hoppy Prima Pils, are his choices. Haven't tried these as yet but they looked very interesting, so I figured I'd post for safekeeping. Food & Wine Magazine, May/07.

Ingredients Nutrition


  1. In a large saucepan, heat 2 inches of oil to 350°F.
  2. Meanwhile, in a medium bowl, whisk the all-purpose flour with the cornmeal, baking powder, 1 1/4 teaspoons of salt and a pinch of pepper.
  3. Add the eggs, clam broth and beer and whisk until the batter is smooth.
  4. Fold in the scallops, scallions, onion and jalapeño.
  5. Working in batches, drop heaping teaspoons of the batter into the oil and fry, turning occasionally, until golden brown all over, about 7 minutes.
  6. Using a slotted spoon, transfer the fritters to paper towels.
  7. Serve with tartar sauce and lemon slices or wedges.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a