Seafood Platter Recipe

Prep seafood

Pat grouper fillets dry with paper towels and cut into 4–6 oz portions. Season all seafood (grouper, shrimp, scallops, oysters, crab claws) lightly with 1 tsp kosher salt and 1/2 tsp black pepper.

Make dredge and egg wash

In a wide shallow bowl, whisk together flour, cornstarch, cornmeal, paprika, garlic powder, onion powder, cayenne, remaining 1 tsp kosher salt, and remaining 1/2 tsp black pepper. In a separate bowl, whisk buttermilk and eggs until smooth.

Heat oil

Pour vegetable oil into a deep skillet or heavy pot to a depth of about 1.5 inches (approximately 4–6 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or until a small pinch of flour sizzles and browns gently within 10–15 seconds.

Fry in batches

Working in small batches to avoid crowding, dip each piece of seafood first into the buttermilk-egg mixture, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere. Fry grouper pieces 3–4 minutes per side until golden and cooked through (internal temp ~145°F). Shrimp and scallops need about 2–3 minutes total (until opaque and golden). Oysters and crab claws take 1.5–2 minutes until crisp and heated through. Use a slotted spoon to transfer fried seafood to a wire rack set over a baking sheet; keep warm in a 200°F oven while finishing remaining batches.

Finish

When all seafood is fried, squeeze lemon wedges over top and sprinkle chopped parsley if using. Serve immediately alongside grits and coleslaw with tartar sauce or remoulade.

Bring water and 1/2 tsp kosher salt to a boil in a medium saucepan. Gradually whisk in stone-ground grits to avoid lumps. Reduce heat to low and simmer, uncovered, stirring frequently, until tender and thickened — about 25–30 minutes (stone-ground grits take longer than instant). If the grits become too thick, add hot water or milk 1–2 tbsp at a time to reach a creamy consistency.

Once grits are tender, stir in whole milk, unsalted butter, and grated Parmesan. Taste and adjust seasoning with remaining 1/2 tsp kosher salt and 1/2 tsp black pepper. Keep warm, covered, until ready to plate.

In a large bowl, combine shredded green cabbage, shredded red cabbage, grated carrot, and chopped cilantro.

In a small bowl whisk together mayonnaise, lime juice, apple cider vinegar, honey, ground cumin, kosher salt, and black pepper until smooth. Taste and adjust acidity or sweetness as desired.

Pour dressing over the cabbage mixture and toss to coat evenly. Let sit at least 15 minutes (or refrigerate up to 2 hours) for flavors to meld. Toss again before serving.

Warm tartar sauce or remoulade slightly if desired and place in a small serving bowl. Arrange fried seafood on a platter over a bed of warm Parmesan grits with a portion of cilantro coleslaw on the side. Garnish with lemon wedges and chopped parsley.