Seafood is a wondersful, versatile cuisine style that has captured the hearts and minds of many people across the world. From the simple dish of English origin known as Fish and Chips, to the complexities of the famous ethnic Hawaiin dish known as Ahi Poke. Seafood can be light and flaky with fish such as Salmon, or it can be chewy and full of texure with dishes like calamari and octupus. Many regions of the world thrive on this versatile cuisine and a huge majority of the world's regional cuisines depend upon it as it makes up most of our planet much like the oceans that take up 75% of our planet There is no lack of depth and flavor when it comes to Seafood. Right below, you will find two great recipies to help you get started in this wonderful culinary field!

Beer Battered Fish and Chips

• Prep time: 15 min
• Cook time: 30 min
• Yield: 4 to 8 servings

Ingredients

• 2 quarts of Vegetable oil for frying
• 8(4ounce) fillets of cod
• salt and pepper to taste
• one pound of all-purpose flour
• 2 tablespoons of garlic powder
• 2 tablespoons of paprika
• 2 teaspoons of salt
• 2 teaspoons of black pepper
• 1 egg beaten
• one (12 fluid oz) bottle of beer

Directions

1. Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
2. Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
3. Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

Shrimp Scampi

• Prep time: 15 min
• Cook time: 25 min
• Yield: 4 to 6 servings

Ingredients

• 1 pound linguini
• 4 tablespoons butter
• 4 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 shallots, finely diced
• 2 cloves garlic, minced
• Pinch red pepper flakes, optional
• 1 pound shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine
• Juice of 1 lemon
• 1/4 cup finely chopped parsley leaves

Directions

1. For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
2. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.