Croaker's Fried Wing Dings

The Ultimate Feast

Fried Oysters

Famous Fish and Shrimp

Catfish Dinner

Veggie Fish Boat

Eggleston's Fried Fish Boat

Trim any excess skin or fat and remove wing tips if not already removed. Rinse wings briefly and pat completely dry with paper towels. Dry wings thoroughly so the marinade adheres.

Trim and pat dry

In a large bowl or zip-top bag combine buttermilk, hot sauce, kosher salt, and black pepper. Add the wings, turning to coat. Seal or cover and refrigerate at least 2 hours, preferably 4–6 hours or overnight for best flavor and tenderness.

About 30 minutes before frying, remove wings from refrigerator and let them come closer to room temperature (15–20 minutes). This helps even cooking.

In a large shallow dish or bowl whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, dried oregano, kosher salt, and black pepper until evenly combined.

Set a wire rack over a baking sheet. Remove wings from the buttermilk marinade, letting excess drip off, and transfer them to the flour mixture. Dredge each piece thoroughly, pressing the flour mix onto the skin to form a good coating. Place coated wings on the rack. For an extra-crispy double coating (optional), return coated wings briefly to the refrigerator for 10 minutes, then dip quickly in remaining buttermilk (or a beaten egg) and coat again in the flour mixture.

Pour oil into a large heavy-bottomed pot or deep fryer to a depth of about 2–3 inches, leaving ample headspace. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil—if it sizzles and browns slowly, oil is hot enough.

Fry wings in small batches (4–6 pieces depending on pot size) so they have space and the oil temperature doesn't drop too much. Gently lower wings into the oil using tongs or a spider. Fry for 8–10 minutes, turning occasionally, until the coating is deep golden brown and the internal temperature reaches 165°F (74°C). For extra crispness, you can remove wings after 8 minutes, rest for 1–2 minutes, then return to oil for 1–2 minutes at 375°F (190°C).

Using tongs or a spider, transfer fried wings to the wire rack set over a baking sheet to drain. Sprinkle immediately with finishing salt while still hot if using.

If using melted butter for finishing, toss hot wings in the melted butter to coat lightly, then return to the rack. Garnish with chopped parsley and serve with lemon wedges and your favorite dipping sauce.

Allow oil to cool slightly before straining and storing or disposing according to local guidelines.

chicken wings (drumettes and flats), split and tips removed

buttermilk

hot sauce

kosher salt

black pepper, freshly ground

all-purpose flour

cornstarch

garlic powder

onion powder

smoked paprika

cayenne pepper

dried oregano

neutral oil for frying (vegetable, canola, or peanut)

butter, melted (optional for tossing)

finishing salt (optional)

fresh parsley, chopped (optional garnish)

lemon wedges (for serving)

Preheat oven to 425°F (220°C). Pat the chicken dry inside and out with paper towels. Season the cavity with 1 tbs kosher salt and 1/2 tsp black pepper. Stuff the cavity with the quartered onion and the halved lemon (press one half to extract some juice into the cavity first).

Prep and season chicken

In a small bowl, combine softened butter, chopped rosemary, chopped thyme, minced garlic, 1 tbs olive oil, and 1 tbs kosher salt and 1/2 tsp black pepper. Rub half of this herb butter under the skin over the breast (gently separate skin from breast with fingers) and the rest all over the outside of the chicken.

Herb butter

Scatter carrots and celery in a roasting pan, drizzle with remaining 1 tbs olive oil and a pinch of salt and pepper. Place the chicken breast-side up on a rack set over the vegetables. Tie the legs with kitchen twine if desired.

Roasting setup

Roast at 425°F (220°C) for 15 minutes to develop color, then reduce oven temperature to 375°F (190°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 45–60 more minutes depending on size (total roast time ~75–90 minutes). Baste once with pan juices halfway through the lower-temperature period. When done, transfer chicken to a cutting board and let rest 15–20 minutes before carving. Reserve pan drippings for gravy.

Roast

While the chicken rests (or on the stove while roasting low), place a large skillet over medium heat and melt 2 tbs butter. Add sliced mushrooms and cook, stirring occasionally, until they release moisture and begin to brown, about 6–8 minutes. Add minced shallot and cook 1–2 minutes until soft.

Sauté mushrooms and shallot

Stir in 2 tbs flour and cook 1 minute to remove raw flour taste. Pour in 1 cup red wine, scraping up browned bits from the pan and reducing the wine by about half, about 3–5 minutes.

Make roux and deglaze

Add 2 cups chicken stock and 2 sprigs fresh thyme, bring to a simmer and let thicken 5–8 minutes. Strain pan drippings from the roasting pan into the gravy (use a fat separator or spoon off excess fat), whisk into the gravy, then season with 1 tsp salt and 1 tsp pepper to taste. Keep warm until serving.

Finish gravy

Place cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tbs salt to the water. Bring to a boil over high heat, then reduce to simmer and cook until potatoes are very tender when pierced, 15–20 minutes.

Cook potatoes

Drain potatoes well and return to the hot pot for 1 minute to dry. Mash with a potato masher or ricer. Warm the 3 tbs milk/cream and melt in 6 tbs butter with the minced garlic until fragrant (do not brown). Stir the warm butter-milk mixture into the mashed potatoes until smooth. Fold in 1 cup grated Parmesan. Season with black pepper and additional salt to taste. Keep covered and warm.

Mash and season

Increase oven to 425°F (if chicken is done) or preheat a second oven. Toss broccoli florets, sliced red bell pepper and baby carrots with 2 tbs olive oil, 1 tsp salt and 1 tsp black pepper on a rimmed baking sheet in a single layer. Roast 15–20 minutes, shaking pan once halfway, until vegetables are tender and slightly charred at edges.

Toss and roast

Remove from oven, sprinkle with lemon zest if using, and keep warm until serving.

Finish

In a medium saucepan combine 2 cups fresh cranberries, 1 cup granulated sugar, the zest and juice of 1 orange and 1 tbs orange liqueur (if using). Cook over medium heat, stirring occasionally, until cranberries burst and mixture thickens, about 8–10 minutes. Remove from heat and let cool to room temperature. Refrigerate at least 2 hours or overnight to develop flavor.

Make relish

Carve the rested chicken: remove legs and thighs, then slice breasts and wings. Arrange carved pieces on a large platter alongside roasted vegetables and mashed potatoes. Spoon warm mushroom pan gravy over carved chicken and serve extra gravy in a boat. Offer cranberry-orange relish on the side.

whole chicken (about 4–5 lb / 1.8–2.3 kg), giblets removed

unsalted butter, softened

fresh rosemary, chopped

fresh thyme, chopped

garlic, minced

lemon

olive oil

yellow onion, quartered

carrots, cut into 2-inch pieces

celery stalks, cut into 2-inch pieces

unsalted butter

cremini or button mushrooms, sliced

shallot, minced

dry red wine (cabernet or merlot)

low-sodium chicken stock

fresh thyme, whole sprigs

salt

black pepper

russet or Yukon Gold potatoes, peeled and cut into 1–2 inch cubes

salt (for boiling water)

whole milk or heavy cream, warmed

grated Parmesan cheese

black pepper, to taste

broccoli florets

red bell pepper, sliced

baby carrots or sliced carrots

lemon zest (optional)

fresh cranberries

orange, zested and juiced

granulated sugar

orange liqueur (optional)

Place the shucked oysters in a fine-mesh strainer and gently rinse with cold water to remove any shell fragments. Let drain for 5 minutes and transfer to a bowl.

Rinse and drain

If using hot sauce, mix it into the cold milk or buttermilk, then add the drained oysters and let sit 5–10 minutes. This adds flavor and helps the coating adhere.

Marinate (optional)

In a shallow bowl or pie plate, whisk together the all-purpose flour, cornmeal, cornstarch, kosher salt, black pepper, garlic powder, paprika, and cayenne until evenly combined.

In a separate shallow bowl, beat the egg with 2 tablespoons cold water until smooth. This will act as the wet binder between the oyster and dry coating.

Working in small batches (to avoid crowding), dip each oyster first into the egg wash, letting excess drip off, then dredge thoroughly in the dry coating, pressing gently so the coating adheres. Place coated oysters on a wire rack set over a sheet pan. Let rest 5–10 minutes to set the crust.

Pour the oil into a heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 2 cups for a medium pan). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of the coating: it should sizzle and float steadily but not brown instantly.

Carefully add 6–8 oysters (or whatever fits comfortably without crowding) to the hot oil. Fry, turning occasionally if needed, until golden brown and crisp, about 2–3 minutes total depending on oyster size. Use a slotted spoon or spider to transfer fried oysters to a paper towel–lined plate or a wire rack set over a baking sheet to drain.

Adjust heat as necessary to maintain oil temperature around 325–350°F (163–175°C). Continue frying remaining oysters in batches. When finished, briefly season the hot fried oysters with a light sprinkle of kosher salt.

Arrange fried oysters on a platter. Garnish with chopped parsley, serve with lemon wedges and tartar sauce or remoulade on the side.

Serve immediately for best crispness. Leftovers can be kept in a single layer on a baking sheet in a 300°F (150°C) oven for 5–10 minutes to re-crisp before serving.

shucked oysters (medium to large)

cold milk or buttermilk

hot sauce (optional, for marinating)

cornmeal (fine or medium grind)

black pepper (freshly ground)

paprika (sweet or smoked)

cayenne pepper (optional, for heat)

large egg

cold water

neutral oil for frying (peanut, canola, or vegetable)

fresh parsley (chopped)

tartar sauce or remoulade (for serving)

Rinse fish fillets under cold water and pat dry with paper towels. If fillets are thick, cut into 4 equal portions. Pat shrimp dry and set aside in a bowl.

Portion and pat dry

Season fish portions and shrimp lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Place in a shallow dish for marinating.

Season

In a small bowl whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp red pepper flakes, and 1 tsp brown sugar until combined. Pour half the marinade (reserve remaining for basting) over the fish and shrimp, turning to coat. Marinate in the refrigerator 15–20 minutes (no longer than 30 minutes for best texture).

Set up three shallow bowls: bowl 1 — 1 cup all-purpose flour whisked with 2 tbsp cornstarch; bowl 2 — 2 beaten eggs; bowl 3 — 1 cup panko breadcrumbs. Lightly dredge each fish portion first in the flour mixture, shaking off excess, then dip into beaten eggs, and finally press into panko to coat evenly. For the shrimp, either leave whole (for a single coating) or thread 2–3 per skewer and follow same dredge process.

In a large skillet over medium-high heat add 1 cup vegetable oil and 2 tbsp unsalted butter. Heat until oil reaches about 350°F (or a few drops of water sizzle immediately). Working in batches to avoid crowding, add breaded fish and fry 3–4 minutes per side (depending on thickness) until golden brown and internal temperature reaches 145°F. Fry shrimp 1–2 minutes per side until pink and opaque. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while finishing remaining batches.

If using the optional garlic-lemon butter sauce: in a small saucepan melt 3 tbsp unsalted butter over medium-low heat. Add 1 minced garlic clove and cook 30–45 seconds until fragrant (do not brown). Stir in 1 tbsp fresh lemon juice, 1 tbsp chopped parsley, 1/4 tsp salt, and 1/8 tsp black pepper. Remove from heat.

Brush reserved marinade lightly over the fried fish and shrimp (do not soak). Spoon the garlic-lemon butter over the seafood or serve it on the side. Sprinkle 2 tbsp chopped fresh parsley over the plated seafood and serve with lemon wedges.

firm white fish fillets (cod, halibut, or tilapia)

large shrimp (peeled, deveined)

freshly ground black pepper

fresh lemon juice

garlic (minced)

red pepper flakes

brown sugar

all-purpose flour (for dredging)

eggs (lightly beaten)

panko breadcrumbs

vegetable oil (for frying)

fresh parsley (chopped, for garnish)

lemon wedges (to serve)

fresh parsley (finely chopped)

Pat catfish fillets dry with paper towels. Trim any thin edges so fillets are similar thickness for even cooking.

Prep the fish

In a shallow dish, whisk together buttermilk and hot sauce. Submerge fillets in the buttermilk mixture, cover, and refrigerate for 20–30 minutes (or up to 1 hour). This tenderizes and flavors the fish.

Marinate

In a wide shallow bowl or baking dish, combine the all-purpose flour, cornmeal, 2 tsp salt, 1 tsp black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Stir thoroughly so the spices are evenly distributed.

Make the dredge

Pour vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1/2 inch (approximately 3/4–1 inch will work depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a small pinch of flour sizzles and brown quickly when dropped in.

Heat the oil

Remove one fillet at a time from the buttermilk, letting excess drip off. Dredge thoroughly in the flour/cornmeal mixture, pressing gently so the coating adheres. Shake off excess. Carefully place fillet into hot oil. Fry 3–4 minutes per side (depending on thickness) until golden brown and internal temperature reaches 145°F (63°C) or the flesh flakes easily with a fork. Do not overcrowd the pan; fry in batches as needed.

Dredge and fry

Transfer cooked fillets to a wire rack set over a baking sheet or to paper towels to drain briefly. While still hot, dot fillets with small pieces of the unsalted butter so it melts over the fish. Squeeze half of the lemon over the fillets and sprinkle with chopped parsley. Serve remaining lemon wedges at the table.

Drain and finish

Preheat oven to 425°F (220°C). Toss baby potatoes with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Spread on a rimmed baking sheet and roast 20–25 minutes until tender and golden, turning once halfway through.

Roasted baby potatoes

While potatoes roast or fish fry, heat a small skillet over medium with 1 tsp olive oil (or use butter). Add green beans and cook 4–5 minutes until bright and slightly tender. Add corn and cook another 3–4 minutes until heated through. Season with a pinch of salt and pepper to taste. Remove from heat and serve alongside the catfish.

Sautéed corn and green beans

catfish fillets

cornmeal (medium grind)

paprika

fresh lemon

baby potatoes

frozen corn (or fresh kernels)

green beans

Preheat oven to 375°F (190°C). Slice the top third lengthwise off the bread loaf to create a lid; hollow out the inside crumb leaving about a 1/2-inch shell to form the boat. Reserve the removed bread for breadcrumbs or another use.

Prepare bread

Mix olive oil and softened butter with lemon juice, chopped parsley, salt, and pepper. Brush the inside and cut edges of the hollowed loaf and the top piece with the mixture. Place both on a baking sheet, cut side up, and bake 8–10 minutes until slightly crisp and golden. Remove and cool slightly.

Brush and toast

Drain the tofu and press it for 15–20 minutes to remove excess water (wrap in clean towel and place weight on top). Crumble the pressed tofu into a large bowl to resemble flaky fish. Finely chop the drained hearts of palm and add to the bowl.

Prepare tofu and hearts of palm

Add the diced yellow and red bell peppers, celery, and red onion to the bowl. Shred the nori sheet into small pieces and add along with chopped capers, chopped dill, and lemon zest. Toss to combine.

Add vegetables and sea flavor

In a small bowl whisk together mayonnaise, Dijon mustard, Old Bay, smoked paprika, Worcestershire sauce, salt, and black pepper until smooth. Pour the dressing over the tofu mixture and fold gently until well coated. Taste and adjust seasoning (add more lemon juice, salt, or Old Bay as desired).

Make dressing and season

Cover the mixture and refrigerate for at least 20–30 minutes to let flavors meld and to firm up slightly for easier scooping into the bread boat.

Chill to meld flavors

Fill the toasted bread boat with the chilled veggie fish mixture, packing lightly to create a mounded center that resembles a 'fish' loaf. Arrange baby arugula or mixed greens along the sides as 'seaweed'.

Assemble the Veggie Fish Boat

Scatter halved cherry tomatoes, cucumber slices, and radish slices on top and around the filling for color and crunch. Sprinkle extra chopped parsley over everything and tuck lemon wedges alongside for squeezing.

Add fresh toppings

Slice into portions (4–6 servings) with a long knife and serve immediately so the bread stays crisp. Provide extra mayo or lemon on the side if desired.