Half & Half Recipe

Marinate Shrimp

Pat shrimp dry with paper towels. Combine 1 cup buttermilk and 1 tablespoon hot sauce in a bowl; add shrimp and toss to coat. Cover and refrigerate for 20–30 minutes while preparing dredge and oil.

Prep Dredge

In a shallow tray, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 2 tsp creole seasoning, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper and 1/4 tsp cayenne pepper. Set aside.

Heat Oil

Pour about 3–4 cups vegetable oil into a heavy skillet or Dutch oven to a depth of 1–1.5 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a piece of bread — it should brown in about 60 seconds.

Dredge & Fry

Remove shrimp from buttermilk, letting excess drip off. Dredge shrimp in the flour-cornstarch mixture, pressing lightly so coating adheres. Shake off excess. Fry shrimp in batches (do not crowd) for 2–3 minutes per side until golden brown and cooked through. Use a slotted spoon to transfer to a wire rack set over a baking sheet or paper towels to drain. Sprinkle lightly with salt while hot.

Keep Warm

If making ahead, keep fried shrimp in a 200°F (95°C) oven on a rack for up to 15 minutes to stay crisp.

Serve

Serve hot with lemon wedges and tartar or remoulade.

Prep Catfish

Rinse catfish fillets and pat dry. Cut into serving-sized pieces if necessary. Place 1/2 cup buttermilk mixed with 1/2 teaspoon hot sauce in a shallow dish and dip fillets briefly to moisten.

Make Cornmeal Dredge

In a shallow tray combine 3/4 cup yellow cornmeal, 1/4 cup fine cornmeal (or corn flour), 1/2 cup flour, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1/4 tsp cayenne. Mix well.

Heat Oil

In a separate skillet or the same pot used for shrimp (remove crumbs and refresh oil if needed), heat about 2–3 cups vegetable oil to 350°F (175°C).

Dredge & Fry

Shake excess buttermilk from fillets, then press each into the cornmeal mixture to coat completely. Fry fillets in batches, 3–5 minutes per side depending on thickness, until golden brown, crisp and flakes easily with a fork. Maintain oil temperature between 325–350°F by adjusting heat.

Drain & Season

Transfer fried catfish to a wire rack to drain and season immediately with a light sprinkle of salt and extra paprika or creole seasoning if desired.

Serve

Serve hot with lemon wedges, pickles and tartar or remoulade.

Prep Chicken

If breasts are thick, butterfly or pound to an even 1/2–3/4 inch thickness for even cooking. Pat dry with paper towels.

Season

In a small bowl combine 2 tsp cajun seasoning, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt and 1/4 tsp black pepper. Rub both sides of the chicken breasts with olive oil, then evenly coat with the spice mixture.

Cook

Heat a large skillet over medium-high heat until hot. Add 1 tablespoon butter and swirl. Add chicken breasts and cook 4–6 minutes on the first side without moving, until a deep golden crust forms. Flip and cook 4–5 minutes more until internal temperature reaches 165°F (74°C). For thicker breasts, lower heat a bit and cover for the last few minutes to finish through without burning exterior.

Rest & Slice

Transfer cooked chicken to a cutting board and rest 5 minutes. Slice against the grain into 1/4-inch slices.

Serve

Serve sliced Cajun chicken with lemon wedges alongside the fried shrimp and catfish.

Arrange portions of fried shrimp and fried catfish on the plate with sliced Cajun chicken breast. Add a small ramekin of tartar or remoulade, lemon wedges and pickles as desired. Serve immediately so fried items remain crisp.