Soulfiya Platter Combo Recipe

Cut and soak

Cut potatoes into 1/3"–1/2" fries. Place in a bowl of cold water and refrigerate or soak for at least 30 minutes (removes starch and improves crispness).

Dry and coat

Drain and pat potatoes completely dry with towels. Toss with cornstarch, smoked paprika, garlic powder, and 1 tsp kosher salt until evenly coated.

First fry (blanch)

Heat 3 cups of oil in a heavy pot or deep fryer to about 325°F (160°C). Fry potatoes in batches 4–5 minutes until soft but not browned. Drain on a wire rack or paper towel.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry fries again in batches 2–3 minutes until golden brown and crisp. Drain on a rack and immediately sprinkle remaining 0.5 tsp salt while hot. Keep warm in a 200°F (95°C) oven if needed.

In a bowl whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt and pepper until smooth.

Toss shredded cabbage and grated carrot with the dressing until evenly coated. Chill at least 15 minutes to let flavors marry. Adjust seasoning to taste before serving.

Bring a pot of salted water to a boil. Blanch green beans 3–4 minutes until bright green and just tender. Drain and immediately plunge into ice water to stop cooking; drain again.

In a skillet over medium heat, melt butter and sauté minced garlic 30–45 seconds until fragrant. Add drained green beans, toss to coat and warm through 1–2 minutes. Remove from heat, stir in lemon zest, salt and pepper to taste.

Score the fish on each side with 3–4 diagonal cuts about 1" apart to ensure even cooking. Pat the fish dry, season the cavity and exterior with 1 tsp salt and 1 tsp black pepper.

Place the fish in a shallow dish and pour the 1.5 cups buttermilk over it. Marinate 20–30 minutes in the refrigerator (this tenderizes and flavors the fish).

While fish marinates, prepare the breading: in a shallow tray combine 1 cup all-purpose flour (from breading staples), 0.5 cup cornmeal, 0.25 cup cornstarch, 1 tbs paprika, 0.5 tsp cayenne, 0.5 tsp garlic powder, 0.5 tsp onion powder, 1 tsp salt and 0.5 tsp black pepper. Whisk to combine.

Heat oil in a deep skillet or fryer to 350–365°F (175–185°C). Remove fish from buttermilk, shake off excess, then dredge thoroughly in the breading mix, pressing to adhere.

Carefully lower the whole fish into hot oil. Fry until a deep golden crust forms and flesh flakes easily, about 6–8 minutes per side for a 1–1.5 lb fish (adjust time for size). Maintain oil temperature; flip once halfway with long tongs. Transfer to a wire rack to drain. Squeeze lemon over the fish before serving.

Pat shrimp dry. Place in a small bowl with 0.25 cups buttermilk and let sit 5–10 minutes.

Set up a dredging station: shallow bowl with beaten eggs and milk (1 egg from breading staples whisked with milk), and the same breading mix used for the fish (or 1/2 cup flour + 1/4 cup cornmeal + seasonings). Dip shrimp into egg wash, then dredge in breading, pressing to coat.

Heat oil to 350–365°F (175–185°C). Fry shrimp 90–120 seconds until golden and crisp. Remove to a rack to drain. Serve hot alongside fish.

Combine all-purpose flour, cornmeal, cornstarch, paprika, cayenne, garlic powder, onion powder, salt and black pepper in a large shallow dish and whisk until uniform. This is the primary dredge mix used for the whole fish and shrimp.

In a separate shallow bowl beat the eggs with the milk to create an egg wash for shrimp or any pieces that need extra adhesion before dredging.

Use vegetable oil and heat to appropriate frying temperatures listed in the fish and fries sections. Maintain a thermometer to keep consistent temperature for even frying.

Preheat oven to 400°F (200°C). Grease an 8" or 9" skillet or small baking pan.

In a bowl whisk together cornmeal, flour, sugar, baking powder and salt. In another bowl whisk milk, egg and melted butter. Pour wet into dry and stir until just combined.

Pour batter into prepared pan and bake 18–22 minutes or until golden and a toothpick comes out clean. Cool slightly and cut into wedges.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

In a bowl combine flour, baking powder and salt. Cut in cold cubed butter until the mixture resembles coarse crumbs. Stir in milk just until a soft dough forms.

Turn dough onto a lightly floured surface, pat to about 1" thickness, and cut rounds with a 2.5" cutter. Place on the sheet. Brush tops with beaten egg if desired.

Bake 12–15 minutes until golden. Serve warm.