Jul 09 2026
Restaurants›Mossy Grove School House›Seafood Platter Recipe

Seafood Platter Recipe

Inspired by Mossy Grove School House
Time1h
Serves4

Catfish fillet, stuffed crab, shrimp, oysters and clam strips (no substitutions).

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Ingredients

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Method

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  1. 1

    Catfish Fillets

    Whisk buttermilk and egg together in a shallow dish. In a separate bowl, combine flour, cornmeal, salt, pepper, paprika, garlic powder, and onion powder to make the seasoned dredge. Dip each catfish fillet into the buttermilk-egg wash, then coat with the seasoned dredge. Let rest 5 minutes. Heat oil in a deep skillet or fryer to 350°F (175°C). Fry fillets in batches 3-4 minutes per side until golden and crisp. Drain on paper towels.

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  1. 2

    Stuffed Crab

    Preheat oven to 375°F (190°C). In a bowl, combine lump crab meat with breadcrumbs, mayonnaise, egg, Old Bay, parsley, and lemon juice. Divide the mixture into four portions and shape into small crab shells or ramekins. Bake for 12-15 minutes until the tops are golden and centers are set.

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  1. 3

    Shrimp

    Prepare dredge by mixing flour, cornmeal, salt, pepper, and paprika. In a separate bowl, whisk together egg and milk. Dip each shrimp into the wet batter, then coat with the dredge. Fry in 350°F (175°C) oil until pink and crispy, about 2-3 minutes per batch. Drain well on paper towels.

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  1. 4

    Oysters

    Pat oysters dry. Create a dredge with flour, cornmeal, salt, and pepper. Whisk egg with a splash of milk. Dip oysters into the wet mixture, then coat with the dredge. Fry in 350°F (175°C) oil until crisp and edges are golden, about 2-3 minutes. Serve hot.

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  1. 5

    Clam Strips

    Prepare dredge with flour, cornmeal, salt, and pepper. Dip clam strips in beaten egg with a little milk, then coat with the dredge. Fry in 350°F (175°C) oil until golden and crisp, about 2-3 minutes per batch. Drain on paper towels.

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