Fried Seafood Platter Recipe

Pat the catfish fillet, shrimp, oysters, scallops, and crawfish tails dry with paper towels. Place all seafood except the stuffed crab in a single shallow bowl or dish.

Combine buttermilk, 1 tsp hot sauce, 1/2 tsp Worcestershire, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika in a bowl. Pour over the seafood so pieces are submerged. Cover and refrigerate for 20–30 minutes to tenderize and season. Keep the stuffed crab refrigerated separately (it typically already has seasoning).

In a large shallow dish or wide bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cornmeal, 1/4 cup cornstarch, 1 tsp seasoned salt, 1/4 tsp cayenne, and 1/4 tsp dried thyme. Ensure mixture is evenly blended.

Reserve about 1/4 cup of the dry mixture for a final dust on the stuffed crab if you prefer an extra crust.

Pour about 5–6 cups vegetable oil into a heavy-bottomed Dutch oven or deep skillet, leaving at least 3–4 inches of headspace. Heat over medium-high to reach 350°F (175°C). If you do not have a thermometer, test by dropping a pinch of the coating into the oil — it should sizzle and float steadily.

Stabilize temperature: adjust burner to maintain 330–350°F while frying. Frying in batches keeps oil temperature steady.

Dredge

Working one piece at a time, remove a seafood piece from the buttermilk marinade, allowing excess to drip back into the bowl. Dredge thoroughly in the dry coating, pressing gently so the flour mixture adheres to form an even crust. For shrimp and scallops use a light, even coating; for catfish press firmly to cover the surface. For oysters and crawfish tails, coat lightly so they don't become too heavy.

Fry — Order & Times

Fry seafood in small batches to avoid crowding (2–4 pieces depending on pot size). Use a slotted spoon or basket. - Shrimp: fry 1–2 minutes per side (about 2–3 minutes total) until golden and opaque. - Oysters: fry 2–3 minutes until golden and edges crisp. - Scallops: fry 1.5–2.5 minutes depending on size until golden and just firm. - Crawfish tails: fry 1–1.5 minutes until edges crisp and heated through. - Catfish fillet: fry 4–6 minutes, turning once, until crust is deep golden and internal flesh flakes at thickest point. Remove each batch and transfer to a rack or paper towels to drain. Keep cooked pieces warm in a low oven (200°F/95°C) if needed.

If oil temperature drops below 320°F, wait for it to return to frying temperature before the next batch. Discard or reuse oil according to safety and quality guidelines after cooling and straining.

If the stuffed crab is refrigerated, brush the exterior lightly with a little melted butter or oil. Optionally press the reserved 1/4 cup dry coating onto the top to help form a crust.

Fry the stuffed crab carefully (it may float differently). Lower into the oil and fry for 4–6 minutes, turning if necessary, until the shell is hot, the top is golden, and filling is heated through (internal temp ~165°F). If the stuffed crab is already fully cooked and only needs crisping, 3–4 minutes may be sufficient.

Remove and drain on a rack or paper towels.

While frying, whisk together 1/2 cup mayonnaise, 1 tsp Creole mustard, 1 tsp lemon juice, 1/2 tsp hot sauce, 1 tsp minced pickles or relish, 1/4 tsp paprika and 1/8 tsp salt in a small bowl. Chill until ready to serve.

Arrange the catfish, stuffed crab, shrimp, oysters, scallops and crawfish tails on a platter. Garnish with chopped parsley and lemon wedges. Serve immediately with remoulade or tartar sauce and extra hot sauce on the side.

Suggested plating order: place stuffed crab at center, catfish fillet to one side, and distribute shrimp, oysters, scallops and crawfish tails around for a balanced presentation.