Crawford's Restaurant Recipe
Home of the South's Best Seafood
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Ingredients
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Seafood
Breading and Seasoning
Batter
Frying
Garnish
Method
Preparation
- 1
Prepare the Seafood
Rinse the fresh shrimp, catfish fillets, and oysters under cold water. Pat them dry using paper towels. Ensure the oysters are shucked and ready for cooking.
Breading
- 2
Mix Dry Ingredients
In a large bowl, combine cornmeal, all-purpose flour, Old Bay seasoning, salt, and black pepper. Mix well.
- 3
- 4
Coat the Seafood
Dip each piece of seafood (shrimp, catfish, and oysters) into the batter first, then dredge in the cornmeal mixture until fully coated. Set aside on a plate.
Frying
- 5
Heat the Oil
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Seafood
Carefully add the coated seafood to the hot oil in batches, making sure not to overcrowd the pot. Fry the shrimp for 3-4 minutes, catfish fillets for 4-5 minutes, and oysters for 2-3 minutes, or until golden brown and crispy.
- 7
Drain and Serve
Using a slotted spoon, remove the fried seafood from the oil and place on a plate lined with paper towels to drain excess oil. Serve hot.
Garnishing
- 8
Plate the Dish
Arrange the fried seafood on a serving platter. Garnish with lemon wedges and serve with tartar sauce on the side.