Fried Shrimp Or Catfish Platter With Fries Recipe

Trim and marinate

Pat shrimp and catfish strips dry with paper towels. In a bowl combine buttermilk, 1 tbs hot sauce, 1 tsp kosher salt and 1/2 tsp black pepper. Submerge seafood in the buttermilk mixture, cover and refrigerate for 20–30 minutes while you prepare the rest.

In a shallow wide dish or rimmed baking sheet, whisk together 1.5 cups all-purpose flour, 1/2 cup cornmeal, 1/4 cup fine cornmeal (if using), 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1/4 tsp dry mustard, 1.25 tsp salt and 1/2 tsp black pepper until evenly combined.

Set up an assembly line: a tray for the marinated seafood (drip off excess buttermilk), the breading mixture, and a second tray for finished pieces. For extra adhesion and crisp, sprinkle 1 tbs cornstarch on potato fries (if using) or mix cornstarch into the breading (not both).

One piece at a time remove shrimp or catfish from marinade letting excess drip off, dredge thoroughly in the breading mixture pressing the mixture onto the surface so it adheres well. Place breaded pieces on the tray and let rest 5–10 minutes to set the crust while oil heats.

Cut the 2 large russet potatoes into 1/4–1/2 inch fries. Rinse in cold water until water runs clear to remove excess starch, then dry completely with clean kitchen towels or paper towels.

Heat vegetable oil for frying in a deep pot or fryer to 325°F (163°C) for the first blanch. Fry potatoes in batches for 3–4 minutes without coloring — they should be soft but not brown. Remove with a slotted spoon and drain on a wire rack or paper towels.

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches until golden and crisp, about 2–3 minutes. Remove and immediately season with 1 tsp salt. Keep warm in a single layer in a low oven (200°F/95°C) while you fry seafood.

While fries are finishing, heat a separate deep pot or the same oil (if using one fryer) to 350–360°F (175–182°C) for frying seafood. There should be about 2–3 inches of oil in the pot so pieces can float and cook evenly.

Fry catfish strips in batches first (thicker pieces take longer) for 3–4 minutes, or until golden brown and an internal temperature of 145°F (63°C) is reached. Remove to a wire rack; keep in the low oven if needed. Avoid overcrowding to maintain oil temperature.

Fry the shrimp in batches for 1.5–2.5 minutes, depending on size, until golden and opaque throughout. Overcooking will make shrimp rubbery, so watch closely. Drain on a wire rack or paper towels.

While items cook, make the tartar sauce: combine 1/2 cup mayonnaise, finely chopped dill pickle, 1 tsp capers (if using), 1 tbs lemon juice, 1 tsp chopped fresh parsley, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Stir until combined and chill briefly.

Plate the platter: arrange a bed of fries, add several pieces of catfish strips and a portion of fried shrimp. Garnish with lemon wedges and a small ramekin of tartar sauce. Offer hot sauce on the side if desired.

Serve immediately so seafood stays crisp. Estimated resting/draining time is 1–2 minutes; total plating to table should be quick to preserve texture.