Captain's Platter Recipe

Inspect and dry

Pat each piece of seafood (shrimp, cod, bluegill, walleye) dry with paper towels. Trim any ragged edges from fillets and remove any remaining scales. Keep the shrimp tail-on if desired for presentation.

Cut larger fillets (cod, walleye) into restaurant-style portions if needed: cod into two roughly equal pieces each, walleye into one 6–8 oz portion; leave bluegill whole as individual fillets. Season lightly with 1/2 teaspoon of salt and a few grinds of black pepper on both sides and set on a rack for 5–10 minutes.

Set up three shallow bowls or trays: Bowl 1 — combine all-purpose flour with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1/4 tsp garlic powder; Bowl 2 — beat the 2 eggs with 1/2 cup milk until smooth; Bowl 3 — mix cornmeal, breadcrumbs (if using), remaining 1/2 tsp salt, 1/2 tsp paprika, 1/4 tsp garlic powder and cayenne (if using).

Working one piece at a time, dredge each item in the seasoned flour (shake off excess), dip into the egg wash, then press into the cornmeal-breadcrumb mixture so each piece is evenly coated. For shrimp, ensure the coating covers the body but leave a little of the tail exposed for handling. For delicate bluegill fillets, handle gently to avoid breaking the fillet.

Place breaded seafood on a wire rack and let rest 5–10 minutes so the coating adheres; this helps prevent falling off during frying.

Pour oil into a deep pot or a heavy skillet to a depth of about 1 1/2–2 inches (or prepare a deep fryer). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of bread: it should brown in about 60 seconds.

Fry in batches to avoid overcrowding. For best results: fry shrimp first 1.5–2 minutes until golden and cooked through; remove with a slotted spoon and drain on paper towels. Fry bluegill fillets 2.5–3.5 minutes per side (total 4–6 minutes) until golden and flaky. Fry cod pieces 4–5 minutes per side (total 7–9 minutes) depending on thickness until opaque and flaky. Fry walleye 5–7 minutes per side (total 8–12 minutes) depending on thickness until internal temperature reaches 145°F (63°C) and crust is crisp.

Adjust heat as needed to maintain 325–350°F while frying. Transfer cooked pieces to a wire rack set over a baking sheet (rather than directly on paper towels) to keep them crisp; tent loosely with foil to keep warm.

Arrange the platter: place 3 shrimp, 2 cod pieces, 2 bluegill fillets, and 1 walleye portion on a large serving platter. Garnish with lemon wedges and sprinkle chopped fresh parsley over the fish if using.

Serve immediately with tartar sauce or remoulade on the side and additional lemon wedges. Provide napkins and tongs or forks for serving.