Combination Fried Seafood Recipe
(Fish, Shrimp, Oysters)
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Ingredients
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Seafood
Seasoning & Wet Batter
Dry Coating (flour mix)
Egg Wash (optional for extra adhesion)
Frying
To Serve
Method
Seafood Preparation
- 1
Portion and dry
Cut fish into 3–4 oz pieces (about 1"–1.5" thick). Pat fish, shrimp, and oysters thoroughly dry with paper towels to remove surface moisture — this helps coating stick and prevents oil splatter.
- 2
- 3
Buttermilk soak
In a shallow dish combine buttermilk and hot sauce (if using). Add fish and shrimp (not oysters) and let soak 15–20 minutes in the refrigerator. The buttermilk tenderizes and helps the batter adhere.
Breading & Batter
- 4
Make dry coating
In a wide shallow bowl or rimmed baking sheet whisk together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne, dried oregano, dried thyme, kosher salt, and freshly ground black pepper until evenly combined.
- 5
Prepare egg wash (optional)
In a separate bowl beat the eggs with milk until smooth. This step is optional but gives a thicker, crispier crust when used between the buttermilk and flour.
- 6
Coat seafood
Working in batches: remove fish and shrimp from buttermilk, allowing excess to drip off. Dredge each piece lightly in the flour mixture, then dip in egg wash (if using), then return to flour for a final coating. For oysters: pat dry and dredge directly in the flour mixture (skip buttermilk/egg soak) so they keep their shape. Shake off excess flour and set on a wire rack while heating the oil.
Frying
- 7
Heat oil
In a heavy-bottomed Dutch oven or deep skillet add enough oil to give at least 2" depth (about 4–6 cups depending on vessel). Heat oil over medium-high to reach 350°F (175°C). Use a thermometer for accuracy — maintaining 325–350°F is ideal.
- 8
Fry fish
Fry fish pieces in a single layer without overcrowding. Cook 3–5 minutes per side depending on thickness, until golden brown and internal temperature reaches 145°F (62°C). Remove to a wire rack set over a sheet pan to drain and rest.
- 9
Fry shrimp
Fry shrimp in batches for 1.5–2.5 minutes until golden and opaque. Do not overcook. Drain on the rack.
- 10
Fry oysters
Fry oysters quickly for about 1–2 minutes until the coating is golden and crisp. Because oysters are small, fry them last and watch closely to avoid overcooking.
- 11
Adjust temperature
If oil drops below 320°F, allow it to return to 350°F between batches. If it rises above 365°F, reduce heat to avoid burning the coating.
Finish & Serve
- 12
Season and rest
Immediately after frying, sprinkle a light pinch of salt over each batch while still hot. Let seafood rest 2–3 minutes on the rack to drain excess oil.
- 13
- 14
Leftovers
Store cooled leftover fried seafood in a single layer in the refrigerator for up to 2 days. Re-crisp in a 400°F (200°C) oven on a wire rack for 6–8 minutes.