Fried Clam Strips

Instructions

1. Prepare the clams
   Rinse the clam strips under cold water, then pat them thoroughly dry with paper towels. This is crucial for achieving a crispy coating.
2. Make the coating
   In a medium bowl, whisk together the flour, cornmeal, salt, black pepper, paprika, and cayenne pepper until well combined. In a separate bowl, whisk the buttermilk and eggs together.
3. Set up your frying station
   Pour the vegetable oil into a large, heavy-bottomed pot or deep fryer to a depth of 2-3 inches. Heat over medium-high heat until the oil reaches 350°F (175°C). Set a wire rack over a baking sheet for draining the fried clams.
4. Dredge the clams
   Working in batches, dip the clam strips into the buttermilk-egg mixture, then dredge them in the flour mixture, shaking off any excess. For extra crispiness, you can double-dip by returning them to the buttermilk mixture and then back into the flour mixture.
5. Fry to golden perfection
   Carefully drop the coated clam strips into the hot oil, working in small batches to avoid overcrowding and lowering the oil temperature. Fry for 2-3 minutes until golden brown and crispy. Use a slotted spoon to transfer the fried clams to the prepared wire rack to drain.
6. Prepare the dipping sauce
   While the clams are frying, mix the mayonnaise, lemon juice, and minced parsley in a small bowl until well combined. Season with a pinch of salt and pepper to taste.
7. Serve immediately
   Transfer the fried clam strips to a serving platter, garnish with fresh parsley, and serve hot with the lemon-parsley dipping sauce and lemon wedges on the side.