Fried Seafood Platter Recipe

Clean and dry seafood

Rinse shrimp, oysters, and grouper under cold water. Pat all pieces very dry with paper towels. Cut grouper into 1/2-inch to 3/4-inch strips or bite-size pieces suitable for frying.

Marinate shrimp and grouper

Place shrimp and grouper pieces in a bowl and pour 1 1/2 cups buttermilk over them. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover and refrigerate for 30 minutes to 1 hour. Oysters should be refrigerated until ready to dredge (do not soak).

Make deviled crab filling base

In a medium skillet over medium heat, melt 2 tablespoons butter. Add the finely diced onion, celery, and green pepper; sauté until softened, about 5 minutes. Add minced garlic and cook 30 seconds. Stir in tomato paste and cook 1 minute. Deglaze with white wine if using and allow it to reduce for 1 minute. Remove from heat.

Combine filling

To the cooled vegetable mixture, fold in the crab meat, 1/2 cup breadcrumbs, 1 tablespoon chopped parsley, 1 teaspoon Old Bay, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 beaten egg. Mix gently so lump crab stays intact but the mixture binds. Taste and adjust seasoning.

Stuff shells or form patties

If using reserved shells, pack the crab mixture into shells. Otherwise form 6 golf-ball-sized patties and flatten slightly. Melt remaining 1 tablespoon butter on a baking sheet, place stuffed shells or patties on sheet, and bake at 350°F (175°C) for 10-12 minutes until heated through and set. Remove and keep warm.

Set up three shallow trays: Tray 1 - 1 cup flour seasoned with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon Old Bay and 1/4 cup cornstarch; Tray 2 - beat 2 eggs with 1/4 cup milk and 1/2 cup buttermilk; Tray 3 - mixture of 1 cup panko/breadcrumbs and 1/2 cup cornmeal seasoned with 1/2 teaspoon Old Bay and 1/4 teaspoon cayenne.

For oysters: pat dry and dredge lightly in Tray 1 flour, dip in egg wash, then into the breadcrumb-cornmeal mix. For shrimp and grouper: remove from buttermilk, let excess drip, dredge in Tray 1, egg wash, then breadcrumb-cornmeal mix for a crisp coating. Press coating to adhere.

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Use a thermometer and maintain temperature between 340–360°F for even frying.

Fry oysters in small batches for 2–3 minutes until golden and edges crisp. Use a slotted spoon to transfer to a wire rack set over a baking sheet; season immediately with a pinch of salt.

Fry shrimp in batches for 2–3 minutes until golden and shrimp are opaque. Drain on the wire rack. Keep warm in a 200°F (95°C) oven if needed.

Fry grouper pieces for 3–4 minutes depending on thickness until golden and cooked through (internal should flake at thickest point). Drain on rack and season lightly with salt.

Whisk together 1 cup fine cornmeal, 1/2 cup all-purpose flour (additional), 1/2 teaspoon baking powder, 1 teaspoon sugar, 1/2 teaspoon salt, chopped onion and scallion. Stir in 1 beaten egg, 1/2 cup milk, and 2 tablespoons melted butter until just combined; batter should be thick but spoonable. If too thick, add up to 2 tablespoons milk.

Heat oil to 350°F (175°C). Drop heaping teaspoonfuls of batter into oil (do not overcrowd) and fry 2–3 minutes until deep golden, turning if necessary. Remove to the wire rack to drain.

Make a simple remoulade: combine 1/2 cup mayonnaise, 1 tablespoon Dijon, 1 teaspoon Worcestershire, 1 teaspoon lemon juice, 1 teaspoon hot sauce, 1 tablespoon chopped parsley, salt and pepper to taste. Chill until service.

Arrange platter: On a large serving platter, place deviled crab (in shells or patties) in center, cluster fried oysters, fried shrimp, and fried grouper around it. Add a pile of hush puppies, lemon wedges, a bowl of tartar and cocktail sauce, and a small bowl of remoulade. Garnish with chopped parsley.

Serve immediately while hot and crispy. Provide napkins and lemon wedges for squeezing over seafood.