A GOLDEN SEAFOOD PLATTER

1 lb. fillets of sole
1 lb. sea scallops
3/4 lb. shrimp, shelled and deveined
vegetable oil or shortening (for deep frying)
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 1/4 cups packaged dry bread crumbs
TO SERVE:
1 lemon, cut into wedges
tartar sauce and/or cocktail sauce

Wash seafood in cold water, dry with paper towels. Cut fillets in half crosswise, leaving in large pieces.

In deep skillet slowly heat oil or shortening (at least 1-inch deep) to 375 degrees F on deep-frying thermometer or in an electric skillet or deep fryer with oil or shortening heated to 375 degrees F.

Meanwhile, in large pie plate, using a fork, beat eggs with salt, pepper and paprika. Place crumbs on large sheet of waxed paper.

Dip pieces of fish, scallops and shrimp, one at a time, in egg mixture, then in crumbs, coating completely and evenly. Brush off any excess crumbs. Arrange coated seafood in single layer on wax-paper-lined tray.

When oil reaches proper temperature, start frying seafood.

The temperature of the oil is very important - too low and the seafood will be soggy, too high and the seafood will be well done on the outside and not cooked in the center; so, allow oil to come back to proper temperature between frying each batch of seafood.

Gently place seafood, a few pieces at a time, in hot oil, fry until golden-brown - 3 to 5 minutes. Lift out with slotted utensil and drain very well. Continue frying rest of seafood. Place on tray lined with paper towels, and keep warm in low oven until all seafood is cooked.

Serve with lemon wedges and Tartar Sauce and/or Cocktail Sauce.

Makes 4 to 6 servings
Source: Pleasures from the Good Earth by Congregation of the Metropolitan Community Church, Asheville N.C.

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