Fried Seafood Platter

Line 1 baking sheet with a kitchen towel and another with paper towels.Using a mandoline with the waffle-cut attachment, cut each potato as thinly as possible, turning it 90 after each pass to create a waffle pattern. Carefully place the potato slices in a bowl of cold water.

Transfer the slices to the towel-lined baking sheet and blot dry.In a deep fryer or a large saucepan over medium heat, pour in oil to a depth of 2 inches and heat to 375F on a deep-frying thermometer.Working in batches, fry the potato slices, turning once, until golden and crispy, 2 to 3 minutes. Using tongs, carefully transfer the potato chips to the paper towel-lined baking sheet and season with sea salt.Reduce the oil temperature to 365F. Preheat an oven to 200F. Line 1 baking sheet with parchment paper and another with paper towels.In a large bowl, combine the flour and cornmeal and stir with a fork until well mixed.

Pour the buttermilk into a wide, shallow bowl. Working in batches, dredge the cod, scallops and shrimp in the buttermilk and then in the flour mixture, shaking off any excess, and place on the parchment-lined baking sheet.Working in batches (do not overcrowd the pan), fry the cod until golden brown and crunchy, about 3 minutes.

Transfer to the paper towel-lined baking sheet and season the fish with sea salt, then keep warm in the oven. Repeat the process with the scallops, frying them for 3 to 4 minutes. Finally, fry the shrimp for 2 to 3 minutes.

Serve the fish immediately with the potato chips, tartar sauce and lemon wedges.