Combo Platter Recipe

Prep seafood

Pat the seafood dry with paper towels. If using large shrimp, peel and devein; if using fish fillets, cut into 1"–1.5" pieces. Keep seafood chilled until ready to batter.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tbsp Old Bay (or seafood seasoning), 1/2 tsp garlic powder, 1/2 tsp paprika, 1 tsp salt and 1/2 tsp black pepper. In a separate bowl whisk the egg into 1 cup cold sparkling water or cold beer. Add the wet mixture to the dry and stir briefly — batter should be slightly lumpy and cold. If too thick, add a splash more cold water; if too thin, add a tablespoon flour.

Heat oil

Pour enough vegetable oil into a deep pot or heavy skillet to reach 2–3" deep (about 1 liter). Heat to 350–375°F (175–190°C). Use a thermometer for accuracy.

Fry seafood

Working in small batches (do not overcrowd), dredge pieces quickly in a light dusting of flour (reserve excess flour), then dip into the cold batter, letting excess drip off. Carefully lower into hot oil and fry until golden and cooked through — about 2–4 minutes for shrimp and small fish pieces, longer for thicker pieces. Maintain oil temperature between 350–375°F. Remove to a wire rack or paper towel–lined tray to drain. Keep warm in a 200°F (95°C) oven if needed.

Finish

Sprinkle with a little extra sea salt and serve with lemon wedges alongside fries and hushpuppies.

Prepare potatoes: cut potatoes into 1/4–1/2" sticks. Rinse under cold water until water runs clear to remove starch; then dry thoroughly with towels.

Blanch (optional for crispier fries): Heat oil to 300°F (150°C). Fry potato sticks in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C).

Final fry: Fry blanched (or raw, if skipping blanch) potato sticks in batches at 375°F (190°C) until golden and crisp, 2–4 minutes. Drain on paper towels and immediately season with 1 tsp salt.

Make batter: In a bowl combine 1 cup cornmeal, 1/2 cup flour, 1 tsp baking powder, 1 tsp sugar and 1/2 tsp salt. Stir in 1/4 cup finely chopped onion. Whisk together 1/2 cup buttermilk and 1 whole egg, then fold into dry ingredients until just combined. Batter should be thick but scoopable; if too thick add a tablespoon of buttermilk.

Heat oil: In a pot heat vegetable oil to 350–365°F (175–185°C).

Fry hushpuppies: Using a small scoop or tablespoon, drop rounded spoonfuls of batter into hot oil, frying in batches to avoid overcrowding. Fry until golden brown, about 2.5–3.5 minutes, turning as needed for even color. Remove to paper towels to drain.

Stir together 1/2 cup ketchup, 2 tsp prepared horseradish, 1 tbsp fresh lemon juice, 1/2 tsp Worcestershire sauce and 1/2 tsp hot sauce. Taste and adjust horseradish or hot sauce to preferred heat. Chill until serving.

Combine 1/2 cup mayonnaise, 2 tbsp sweet pickle relish, 1 tsp chopped capers, 1 tsp lemon juice and 1 tsp chopped fresh parsley. Season with 1/4 tsp salt and 1/4 tsp black pepper. Mix well and refrigerate at least 15 minutes to let flavors meld.