Shrimp Or Mahi-mahi Recipe

Prepare protein

If using mahi-mahi: cut into 4 portions (~4–5 oz each). Pat the fish or shrimp dry with paper towels. Season lightly with 0.5 tsp kosher salt and 0.25 tsp black pepper.

Set up dredging station

In a shallow bowl whisk eggs with buttermilk. In another bowl combine flour, cornstarch, 0.5 tsp kosher salt, 0.5 tsp paprika, and 0.25 tsp cayenne. The cornstarch helps a light, crisp crust.

Coat the protein

Working in batches, dredge each piece first in the flour mixture, then dip in the egg-buttermilk, then back into the flour mixture, pressing lightly so the coating adheres. Place on a wire rack while you heat the oil.

Heat oil and fry

Pour about 1"–1.5" of vegetable oil into a heavy skillet or Dutch oven (about 1 cup for a small skillet; increase as needed). Heat over medium-high until oil reaches 350°F (175°C) or a test piece sizzles immediately. Fry shrimp 1–2 minutes per side until golden and opaque; fry mahi-mahi 2.5–4 minutes per side depending on thickness until golden and cooked through (internal temp ~145°F / 63°C). Do not crowd the pan. Transfer to a paper-towel-lined plate or wire rack and keep warm.

In a bowl combine 1/2 cup mayonnaise, 1 tbsp Creole or Dijon mustard, 1 tsp prepared horseradish, 1 tsp hot sauce, 1 tbsp chopped capers, 2 tbsp finely chopped cornichons or dill pickles, 1 tbsp fresh lemon juice, 1/2 tsp paprika, sliced scallion, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust acidity or heat. Refrigerate until ready to serve. Makes enough for 4 servings.

Combine shredded green cabbage, red cabbage and grated carrot in a mixing bowl. In a small bowl whisk 1/4 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper. Toss the dressing with the shredded vegetables until evenly coated. Refrigerate for at least 15 minutes to let flavors meld.

Cut potatoes into 1/4"–3/8" sticks. Rinse in cold water until water runs clear, then dry thoroughly on towels. Heat oil in a deep pot to 325°F (160°C). Fry potatoes in batches 3–4 minutes until soft but not colored. Remove and drain. Increase oil to 375°F (190°C) and fry in batches again 2–3 minutes until golden and crispy. Drain on paper towels and season immediately with 1 tsp kosher salt and 1/4 tsp black pepper. Keep warm in the oven at 200°F (95°C) if needed.

Bring 3 cups water to a simmer with 3/4 tsp salt. Slowly whisk in 3/4 cup stone-ground grits. Reduce heat to low and simmer, stirring frequently, 20–25 minutes until thick and tender (follow package if different). Stir in 2 tbsp unsalted butter, 2 tbsp heavy cream (optional) and 3/4 cup grated cheddar until melted and smooth. Adjust seasoning with pepper and additional salt if needed. Keep warm.

On each plate place a generous spoonful of coleslaw and either a portion of French fries or a scoop of cheese grits. Arrange the fried shrimp or mahi-mahi on top or beside the sides. Spoon remoulade alongside or drizzle over the protein. Garnish with chopped parsley and lemon wedges. Serve immediately while hot and crispy.