Pat catfish fillets dry with paper towels. Cut into 4-6 oz portions if not already portioned. In a shallow bowl combine 1 tsp salt, 3 tsp black pepper, 1 tsp paprika and 1 tbs hot sauce. Rub this mixture onto both sides of the catfish pieces. Let rest 10 minutes in the refrigerator while you prepare the coating.

Prepare oysters and crawfish

If oysters are large, drain them well and pat dry; if they have excess liquid, lightly dredge in a tablespoon of flour to help coating adhere. For cooked crawfish tails, pat dry and season lightly with a pinch of salt and pepper. Keep seafood chilled until ready to coat.

Make the Dry Coating and Wet Batter

In a wide shallow bowl or pie plate whisk together 1.5 cups all-purpose flour, 0.5 cup cornmeal, 2 tbs cornstarch, 1 tsp baking powder, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp cayenne, 0.5 tsp dried thyme, 1.5 tsp kosher salt and 1 tsp black pepper. This is your dry dredge.

In a separate bowl whisk together 1 cup buttermilk, 1 large egg and 1 tsp Worcestershire sauce until smooth. This wet batter will give a thicker, crispier crust. If you prefer only a dry dredge (lighter crust), skip this wet batter and just dredge through the dry mixture.

Coat the Seafood

Set up a breading station: one tray for seasoned seafood, one bowl with wet batter, one tray with dry dredge. Working one piece at a time, dredge catfish in the dry mix, then dip into the wet batter, then press again into the dry dredge to form an even coating. Shake off excess. For oysters and crawfish tails, if you want a lighter bite, simply dip into wet batter then into the dry dredge; or for extra crispness, double-dredge (dry → wet → dry). Place coated pieces on a wire rack while you heat the oil.

Fry the Seafood

Pour 4–6 cups oil into a heavy-bottomed Dutch oven or deep frying pan to a depth of about 1.5–2 inches. Heat oil over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of batter—if it sizzles and browns in ~45–60 seconds, oil is ready.

Fry catfish pieces in batches (do not overcrowd) for 3–5 minutes per side depending on thickness, until golden brown and the internal temperature reaches 145°F (63°C). Use a slotted spoon or spider to transfer to a wire rack set over a baking sheet to drain. Fry oysters in small batches for about 2–3 minutes until golden and crisp. Fry crawfish tails for about 90 seconds to 2 minutes just to heat through and crisp the coating. Keep finished seafood warm in a 200°F (95°C) oven if needed while you finish remaining batches.

After frying final batch, wipe skillet rims and carefully pour or strain oil for storage if desired, or discard according to local regulations once cooled.

Finish and Serve

In a small skillet melt 2 tbs unsalted butter over low heat and add the juice of half a lemon. Stir in chopped parsley and drizzle over the fried seafood or brush lightly onto hot fillets for added flavor.

For the sauce: whisk together 1/2 cup mayonnaise, 1 tbs Creole or Dijon mustard, 1 tsp lemon juice, 1/2 tsp hot sauce, 1/4 tsp salt and 1/4 tsp black pepper. Adjust to taste. Serve sauce alongside the fried seafood with lemon wedges.

Plate the catfish fillets with oysters and crawfish tails, garnish with extra parsley and lemon wedges. Serve immediately for best texture and crispness.