Description

Fried mixed seafood to prepare this delectable feast, they would start by lightly coating the seafood in a special seasoned batter. The batter was made from a blend of flour, cornstarch, salt, and a hint of paprika to add a subtle kick. This coating would give the seafood a satisfying crunch when fried to perfection.

As the sizzling oil in the deep fryer embraced the seafood, a tantalizing aroma filled the kitchen. The bubbling sound and the irresistible smell would draw hungry patrons into the restaurant, eagerly awaiting their delicious meal.

Once the seafood turned golden brown and crispy, the chefs would carefully arrange the fried morsels on a serving platter. And then came the pièce de résistance—the lemon. A vibrant yellow lemon, freshly sliced, was squeezed over the golden medley of fried seafood, releasing its zesty and tangy fragrance.

The combination of the crispy texture of the fried seafood and the refreshing burst of citrus from the lemon created a symphony of flavors.

The sweetness of the shrimp mingled with the subtle brininess of the calamari, while the flaky white fish melted in the mouth alongside the delicate richness of the scallops. The lemon added a bright and acidic note that balanced the richness of the seafood, creating a delightful harmony on the taste buds.

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