Seafood Platter Recipe

Pat dry and portion

Rinse seafood briefly under cold water, then thoroughly pat each piece dry with paper towels. Cut mahi-mahi into 2–3 oz portions, slice calamari steaks into rings or strips if needed, leave scallops whole, and ensure shrimp are peeled and deveined. Dry seafood ensures better adhesion of coatings and crisper frying.

Light season

Season all seafood lightly with 1 tsp kosher salt and 1/2 tsp ground black pepper, distributing evenly. Let rest 5–10 minutes while you set up the breading station.

Prepare dry mix

In a shallow bowl or plate, whisk together 1 cup flour, 1/4 cup cornmeal (if using), 1 tsp paprika, 1/2 tsp garlic powder, and 1/2 tsp kosher salt.

Prepare egg wash

In another bowl, whisk 3 large eggs with 1/2 cup milk until smooth.

Prepare panko

In a third shallow bowl, combine 2 cups panko breadcrumbs with 1/4 cup grated Parmesan (optional) and the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper. Mix to distribute seasoning.

Dredge seafood

Work in batches to avoid crowding. Dredge each piece first in the seasoned flour mixture, shaking off excess, then dip into the egg wash, allowing excess to drip off, then press into the panko mixture to fully coat. For flaky mahi pieces, press panko gently to adhere. Place breaded pieces on a wire rack set over a baking sheet to rest for 5–10 minutes; this helps the coating set and reduces falling crumbs during frying.

Heat oil

In a deep skillet or Dutch oven, pour about 3–4 inches of oil (approximately 6 cups) and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of breading — it should sizzle and turn golden in ~45–60 seconds.

Fry in batches

Fry seafood in small batches to avoid lowering oil temperature. Fry shrimp and scallops first (they cook fastest): 1–2 minutes per side until golden and opaque. Remove with a slotted spoon to a wire rack. Next fry calamari rings/strips 1.5–2 minutes until golden — do not overcook or they become rubbery. Finally fry mahi-mahi portions 2.5–3.5 minutes per side (depending on thickness) until golden and cooked through. Maintain oil temperature between 325–350°F; adjust heat as needed. Drain each batch on a wire rack or paper towels and immediately sprinkle a light pinch of salt.

Keep warm

If preparing multiple batches, keep finished seafood in a single layer on a wire rack in a 200°F (95°C) oven to stay warm and crisp while you finish frying remaining pieces (no longer than 15–20 minutes).

Make tartar sauce

Combine 1/2 cup mayonnaise, 2 tbsp dill pickle relish (or finely chopped pickles), 1 tbsp minced shallot or red onion, 1 tsp chopped capers (optional), 1 tbsp fresh lemon juice, 1/2 tsp Dijon mustard, 1 tsp chopped fresh dill or parsley, 1/4 tsp kosher salt, and 1/8 tsp black pepper in a small bowl. Stir until smooth. Taste and adjust acidity or salt to preference. Chill until ready to serve.

Plate the platter

Arrange the fried seafood on a large platter in sections (calamari, mahi-mahi, scallops, shrimp). Place a small bowl of tartar sauce on the side, add lemon wedges around the platter, and sprinkle chopped parsley over the seafood for color. Serve immediately while hot and crispy.