Kickback Jack's Seafood Platter Recipe

Prep ingredients

Thaw shrimp if frozen, pat dry with paper towels. Rinse flounder fillets and pat very dry. Peel (if desired) and rinse potatoes. Set up three shallow bowls: one with flour + cornstarch + 1 tsp salt + 1/2 tsp black pepper + 1/2 tsp paprika, one with beaten eggs mixed into the buttermilk, and one with panko (or flour/cornmeal) mixed with remaining paprika, 1 tsp garlic powder, 1/4 tsp cayenne, and 1/2 tsp salt.

Cut and soak fries

Cut potatoes into hand-cut fries (about 1/2" thick). Place in cold water and soak 20–30 minutes to remove excess starch (this helps crisp them). While soaking, continue with breading and coleslaw prep.

Make coleslaw

In a bowl combine shredded green cabbage, red cabbage (if using), and shredded carrot. In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, 1/4 tsp salt, and a pinch of black pepper. Toss dressing with cabbage mixture until evenly coated. Taste and adjust seasoning. Refrigerate until serving.

Bread the seafood

Season shrimp lightly with a pinch of salt and pepper. Dredge shrimp first in the flour mixture, then dip into the buttermilk-egg wash, and finally coat evenly with the panko/breadcrumb mixture. For flounder: cut into serving-sized pieces, dust lightly in the flour mixture, dip in egg-wash, then press into the cornmeal/panko mixture so fish is well coated. Place breaded items on a rack while heating the oil.

Heat oil

Pour 4–6 cups vegetable oil into a deep skillet or pot, leaving at least 2 inches headspace. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of breading in — it should sizzle and brown in about 45–60 seconds.

Fry the fries (first fry)

Drain potatoes and pat dry thoroughly. Toss fries with 2 tbsp vegetable oil and 1 tsp kosher salt. Fry in batches at 325°F (160°C) for 3–4 minutes until soft but not browned. Remove and drain on paper towels or a rack. Increase oil temp to 375°F (190°C) for the second fry.

Fry flounder and shrimp

When oil is at 350–375°F (175–190°C), fry the flounder pieces 2–3 minutes per side (depending on thickness) until golden and cooked through; internal temperature should reach 145°F (63°C) and breading is crisp. Remove to a rack. Fry shrimp in a separate small batch for 1.5–2 minutes until golden and just cooked through (shrimp will curl and turn opaque). Drain on a rack or paper towels.

Finish fries (second fry)

Return pre-fried fries to the hot oil at 375°F (190°C) and cook 2–3 minutes until golden brown and crisp. Drain and immediately season with a pinch more kosher salt.

Plate and serve

Arrange 1/4 lb golden fried shrimp, flounder pieces, a generous portion of hand-cut fries, and a scoop of creamy coleslaw on a platter. Add lemon wedges and 1/2 cup tartar or cocktail sauce for dipping. Serve immediately while hot.

Safety and timing notes

Do not overcrowd the fryer — cook in small batches for even color and temperature. Keep cooked items in a warm oven (200°F/95°C) on a rack if needed for staging. Total active frying time is short; estimated total time accounts for soaking, breading, and double-frying fries.