Restaurants›New Orleans Lunchbox Restaurant›New Orleans Sampler Platter Recipe

New Orleans Sampler Platter Recipe

Inspired by New Orleans Lunchbox Restaurant
Time45m
Serves4

Experience the vibrant flavors of the Big Easy with our New Orleans Sampler Platter. This delightful medley features spicy jambalaya, crispy fried catfish, succulent shrimp and grits, and classic gumbo, all served with a side of tangy remoulade. Each bite is a celebration of Creole and Cajun traditions, guaranteed to transport your taste buds straight to the heart of New Orleans!

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Ingredients

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Seafood

Breading and Coating

Fried Foods

Sauces

Method

Preparation

1

Prep the Seafood

Peel and devein the shrimp. Rinse the oysters and set aside. Pat the catfish fillets dry.

2

Prepare the Breading

In a bowl, mix together cornmeal, flour, and Cajun seasoning. In another bowl, beat the eggs.

Cooking

3

Fry the Catfish

Heat oil in a deep skillet over medium-high heat. Dip catfish fillets first in the egg, then in the cornmeal mixture. Fry until golden brown, about 5-7 minutes per side. Drain on paper towels.

4

Fry the Shrimp

Coat shrimp in the egg mixture, then in the cornmeal mixture. Fry in hot oil for 2-3 minutes until golden. Remove and drain.

5

Fry the Oysters

Dredge oysters in the egg wash and then coat with the cornmeal mixture. Fry for about 2-3 minutes until golden brown. Drain on paper towels.

Serving

6

Assemble the Platter

Arrange the fried catfish, shrimp, and oysters on a large platter. Serve with lemon wedges, remoulade sauce, and hot sauce on the side.