In a bowl, mix flour, cornmeal, baking powder, salt, black pepper, and paprika. In another bowl, whisk the egg and milk together. Dip the fish and shrimp in the egg mixture, then coat with the flour mixture.

Prepare the Coleslaw

In a large bowl, combine shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, sugar, and salt. Mix well and refrigerate until serving.

Prepare the Hushpuppies

In a bowl, mix cornmeal, flour, baking powder, and salt. In another bowl, whisk the egg and milk together. Combine the wet and dry ingredients and mix until just combined. Shape into small balls.

Prepare the Fries

Slice potatoes into fries, soak in water for 30 minutes, drain, and dry. Fry in hot oil until golden brown and crispy, then season with salt.

Cooking

Fry the Fish and Shrimp

In a deep skillet or fryer, heat oil to 350°F (175°C). Fry the fish fillets for about 4-5 minutes per side until golden brown. Fry the shrimp for about 2-3 minutes until they turn pink and are cooked through.

Fry the Hushpuppies

In the same oil, carefully drop the hushpuppy balls and fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Serving

Assemble the Platter

Serve the fried fish, shrimp, fries, coleslaw, hushpuppies, and honey butter roll on a large platter. Mix softened butter with honey and spread on the rolls.