New Orleans Sampler Platter Recipe
Recipe information
Make New Orleans Sampler Platter in just 45m. 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
Seafood
Breading and Coating
Fried Foods
Sauces
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.
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