Fried Mossy Grove Combination Recipe

Pat dry catfish fillets, shrimp, and chicken tenders. If desired, cut catfish into 3-4 portions for even frying.

Arrange proteins on a clean work surface and keep ready for coating.

In a large bowl, whisk Cajun seasoning, paprika, garlic powder, onion powder, salt, and black pepper to create the dry dredging mix.

In a separate shallow dish, combine flour, cornmeal, and cornstarch. Stir until evenly mixed.

In another bowl, whisk eggs, buttermilk, and hot sauce to form a well-combined wet bath.

Dip each piece of catfish, shrimp, and chicken into the wet bath to coat completely.

Roll each piece in the dry dredging mix until fully coated, pressing lightly to adhere.

Place coated pieces on a rack or tray and allow a brief 5-minute rest to set the coating.

Pour vegetable oil into a deep pot or fryer and heat to 350-365°F (175-185°C). Use a thermometer to monitor the temperature.

Fry catfish fillets in batches for 3-4 minutes until golden and opaque in the center. Remove with a slotted spoon and drain on paper towels.

Fry shrimp for 2-3 minutes until pink and crispy. Remove with a slotted spoon and drain on paper towels.

Fry chicken tenders for 6-8 minutes until deep golden and cooked through (internal temperature 165°F / 74°C). Remove with a slotted spoon and drain on paper towels.

Season hot fried pieces with a light pinch of salt while still warm.

Serve immediately hot with remoulade or preferred dipping sauce and lemon wedges if desired.