Classic Beer-Battered Fried Scallops

Beer batter turns humble frying into a light, shatter-crisp shell—the cold lager keeps the coating airy while sea scallops stay sweet and tender inside. This classic American seaside bite is made for sharing with a squeeze of lemon.

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 420 cal
• 28g protein
• 32g carbs
• 20g fat
• 3g fiber

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Ingredients

• 1.5 lb large sea scallops
• 1.5 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 1.25 cups cold lager beer
• 1 large egg
• 6 cups neutral oil for frying
• 1 lemon lemon wedges
• 2 tbsp chopped fresh parsley
• 1/2 cup tartar sauce

Instructions

1. 1Pat the scallops very dry with paper towels and check for any remaining side muscles; discard those tough bits so each scallop is clean and tender. Season lightly with salt and pepper, then set them on a plate in the refrigerator while you make the batter so they stay cold.
2. 2In a large mixing bowl whisk together the flour, cornstarch, baking powder, garlic powder, paprika, salt, and black pepper until evenly combined. Create a well in the center.
3. 3Crack the egg into the well and pour in the cold beer. Whisk gently from the center outward just until a thick, slightly lumpy batter forms; do not overmix or the coating will turn dense. The batter should coat the back of a spoon thickly.
4. 4Pour oil into a heavy Dutch oven or deep fryer to a depth of at least 2 inches and heat over medium-high heat to 375°F. Use a clip-on thermometer and adjust the flame to hold the temperature steady.
5. 5Working in small batches of 4–scallops, dip each cold scallop into the beer batter, letting excess drip back into the bowl for a few seconds so the coating is even but not gloppy.
6. 6Carefully lower the battered scallops into the hot oil. Fry 2 to 3 minutes, turning once with a spider or tongs, until the batter is deep golden brown, puffed, and crisp and the scallops just turn opaque inside.
7. 7Transfer fried scallops to a wire rack set over a sheet pan; never drain on paper towels alone or steam will soften the crust. Sprinkle immediately with flaky salt while still hot.
8. 8Between batches, skim any loose batter bits from the oil and let the temperature return to 375°F before adding the next round.
9. 9Pile the hot scallops on a platter, scatter chopped parsley over the top, and nestle lemon wedges alongside. Serve at once with tartar sauce for dipping so the sweet briny scallops and crunchy beer batter stay at peak texture.