Shrimp Or Seafood Catfish Boxes Or Plates Recipe

Prep seafood

Pat catfish fillets dry with paper towels and cut into serving-size pieces (about 3–4 oz each). Toss catfish and shrimp in a shallow bowl with the lemon juice, old bay seasoning and kosher salt. Let sit while you prepare the breading (10–15 minutes). If using crabmeat, gently fold it into a small bowl and keep refrigerated until assembly; handle delicately so lumps remain intact.

Set up dredge stations

Place buttermilk in a shallow dish and whisk eggs into it until smooth. In a separate wide bowl, combine all-purpose flour, cornmeal(s), 1.5 tsp salt, black pepper, paprika, cayenne, garlic powder and onion powder; whisk to evenly distribute spices.

Bread the seafood

Working in batches, dip each piece of catfish into the buttermilk-egg mixture, allowing excess to drip off, then press into the flour–cornmeal mixture to coat completely. For shrimp, either dredge whole in the same order or lightly dust in flour mixture after the buttermilk step. Place breaded pieces on a wire rack while you heat the oil. Re-coat any spots that look thin.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of at least 2–3 inches. Heat to 350–360°F (175–182°C). If you don't have a thermometer, test with a small pinch of breading: it should sizzle and rise immediately without burning.

Fry seafood

Fry breaded catfish pieces in batches—do not overcrowd—until golden brown and cooked through, about 3–5 minutes per piece depending on thickness. Shrimp will take 1.5–2.5 minutes, just until pink and firm. Use a slotted spoon or spider to remove and drain on paper towels or a wire rack set over a sheet pan. Maintain oil temperature between batches by adjusting heat.

Finish

When all seafood is fried, toss shrimp and pieces of catfish lightly with the melted butter and chopped parsley (and green onions if using) to add gloss and a fresh flavor. Squeeze a little lemon over seafood just before serving.

Prepare sauce

In a small bowl, stir together tartar sauce and hot sauce to taste. Keep chilled until serving. Have extra lemon wedges available at the table.

If plating a plate (not a box), spoon tartar sauce alongside fried seafood, arrange fries and coleslaw, and garnish with parsley and green onions. For a box: line the box with a sheet of wax paper, place a portion of fries or hush puppies, a serving of coleslaw, then arrange the fried catfish and shrimp on top. Add crabmeat as a garnish or small scoop on the side if used.