Pan-Fried Seafood Mix

Cooking method

1. Step 1:

   

   How do you pan-fry a seafood mix? Start by gathering your ingredients. When you buy a seafood mix, check that it doesn't contain imitation shrimp or crab — real seafood tastes far better. We only need the juice from the lemon, so you can use store-bought lemon juice if you prefer. If you're juicing a fresh lemon, scald it with hot water first so it releases more juice. Any oil works here, from olive to cottonseed.

2. Step 2:

   

   Thaw the seafood mix and drain off all the liquid it releases. Every brand's mix is different: mine has small shrimp, octopus, cuttlefish, and calamari rings. Some mixes also include mussels and squid tentacles.

3. Step 3:

   

   Pour the lemon juice over the seafood. This tames any strong fishy smell.

4. Step 4:

   

   Then pour in the soy sauce. A quick word on soy sauce: there are a lot of cheap versions out there, so I'd suggest choosing a naturally fermented one. For this dish in particular, a sweet soy sauce is ideal.

5. Step 5:

   

   Season the seafood with salt and let it marinate for anywhere from 20 minutes to 1 hour. It'll release more liquid, which you'll need to drain again. Go easy on the salt, since soy sauce is already fairly salty.

6. Step 6:

   

   Heat the oil well in a skillet and add the seafood mix. Fry over fairly high heat, stirring constantly. This is your chance to toss in any favorite spices and seasonings — dill, allspice, and fresh minced garlic (or garlic powder) all work beautifully. Keep stirring, and lower the heat a bit if needed so the seafood doesn't scorch.

7. Step 7:

   

   Fry until cooked through. Depending on your stove, your pan, and how much liquid the seafood holds, this takes anywhere from 5 to 15 minutes. Even if your mix contains squid — which normally cooks in 2 minutes — don't shorten the time; the squid won't turn rubbery.

8. Step 8:

   

   Serve hot or cold. These pan-fried morsels pair wonderfully with fresh seasonal vegetables or a light veggie salad.