E. Seafood Platter Recipe

Prepare seafood

Pat basa fillets dry with paper towels; cut each fillet into 2 if large so you have 4 reasonable pieces total. Rinse shrimp, pat dry, and if tails are on, leave them on for presentation or remove per preference. Season fillets and shrimp evenly with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika (reserve remaining seasonings for breading step).

Set up breading stations

Arrange three shallow dishes: (1) flour mixed with cornstarch (1 cup + 1/4 cup) and 1/2 tsp salt and 1/4 tsp black pepper; (2) egg wash — beat 2 eggs with 1/4 cup milk; (3) breadcrumbs — combine panko (1 cup) with fine breadcrumbs (1 cup) and remaining 1/2 tsp garlic powder, 1/2 tsp paprika, and 1/2 tsp salt. This gives extra crunch for fish and shrimp.

Bread the basa and shrimp

Dredge each basa piece first in the flour/cornstarch mix, shaking off excess, then dip into egg wash, then press into the breadcrumb mixture to coat evenly. For shrimp: lightly coat in the flour mix, dip into egg wash, then press into panko/breadcrumbs. Place breaded items on a wire rack while heating oil.

Heat oil

Pour about 1 to 1 1/4 cups vegetable oil into a large skillet to reach roughly 1/2 inch depth (or use a deep fryer to 350°F / 175°C). Heat over medium-high heat until oil registers 350°F (or a cube of bread sizzles and browns in ~30 seconds).

Fry shrimp

Fry shrimp in batches so they don't crowd the pan. Cook shrimp 2 to 3 minutes total, turning once, until golden brown and cooked through. Remove to a rack or paper towel-lined plate to drain and keep warm in a low oven (about 200°F / 95°C).

Fry basa fillets

Fry breaded basa pieces 3 to 5 minutes per side depending on thickness, or until golden brown and an internal temperature of 145°F is reached and the coating is crisp. Flip carefully with a spatula. Drain on a rack or paper towels and keep warm.

Finish

Season fried items lightly with a pinch of salt immediately after frying. Arrange basa fillets and fried shrimp on a platter with lemon wedges and optional shredded cabbage or chosen side.

In a small bowl combine 1/2 cup mayonnaise, the finely chopped dill pickle, 1 tsp chopped capers, 1 tablespoon lemon juice, 1 tablespoon chopped fresh parsley, 1/4 tsp salt, and 1/8 tsp black pepper. Mix until smooth and taste; adjust lemon or salt if needed. Chill until serving.

Plate the basa and shrimp as a combo platter. Spoon tartar sauce into a small ramekin and place on the platter. Garnish with lemon wedges and shredded cabbage or coleslaw. Serve immediately while hot.