Soulfiya Platter W/fries Recipe
Includes fries, 1 catfish filet, 4 fried shrimp.
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Ingredients
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Fries
Catfish
Fried Shrimp
Sauce & Garnish
Frying Oil
Method
Fries
- 1
Prep potatoes
Peel (optional) and cut potatoes into 1/3"–1/2" sticks for classic fries. Place cut potatoes in a large bowl as you work to prevent browning.
- 2
- 3
Dry and coat
Drain the potatoes and pat completely dry with kitchen towel. Toss the dried fries with 1 tbs cornstarch until lightly and evenly coated; this helps a crispy exterior. Season lightly with a pinch of black pepper and garlic powder now (additional finishing salt will be added after frying).
- 4
Par-fry (first fry)
Heat frying oil to 160°C / 320°F. Fry the potatoes in batches so they have room to move, 4–6 minutes per batch, until they are softened but not browned. Remove to a wire rack or paper towel-lined tray and let drain. Keep par-fried fries at room temperature while you finish the proteins. Do not season with finishing salt yet.
- 5
Final fry (finish crisping)
When proteins are done and you are ready to serve, raise the oil temperature to 190°C / 375°F. Fry the par-cooked fries in batches 2–4 minutes until golden and crisp. Drain on a rack, immediately toss with kosher salt (1 tsp), remaining black pepper (0.5 tsp), paprika (0.5 tsp) and garlic powder (0.5 tsp).
Catfish
- 6
Marinate
Pat the catfish fillet dry. Combine 240 ml buttermilk, 1 egg (lightly beaten) and 1 tbs lemon juice in a shallow dish. Submerge the fillet and let sit 10–20 minutes in the refrigerator — buttermilk tenderizes and helps the coating stick.
- 7
Prepare dredge
In a wide plate or shallow bowl, whisk together 1 cup all-purpose flour, 0.5 cup cornmeal, 1 tbs Cajun seasoning, 1 tsp salt, 0.5 tsp black pepper and 0.5 tsp garlic powder. This yields a textured, well-seasoned crust.
- 8
Coat the fillet
Remove the fillet from the buttermilk, letting excess drip off. Press the fillet into the flour/cornmeal mix, coating all sides and gently shaking off excess. Set aside on a tray while you heat oil or coat shrimp.
- 9
Fry the catfish
Heat oil to 175–180°C / 350–355°F (moderate frying temperature). Fry the coated catfish fillet 3–5 minutes per side (depending on thickness) until the crust is golden-brown and the flesh flakes easily with a fork (target internal temperature ~63°C / 145°F). Remove to a rack to drain and rest 2 minutes. Squeeze a little lemon juice over the fillet.
Fried Shrimp
- 10
Marinate shrimp
Place the 4 shrimp in a small bowl with 60 ml buttermilk and 1 tsp hot sauce (if using). Let sit 5–10 minutes; this helps the coating adhere and seasons the shrimp.
- 11
Prepare coating
In a shallow bowl combine 0.33 cups all-purpose flour, 0.33 cups panko, 0.25 tsp paprika, 0.5 tsp salt and 0.25 tsp black pepper. Pat shrimp dry briefly and dredge in the mixture, pressing crumbs to adhere. Set on a tray.
- 12
Fry shrimp
Using the same oil heated for catfish (175–180°C / 350–355°F), fry shrimp in a single layer 1.5–2.5 minutes until golden and opaque through the center. Remove to a rack to drain. Cook shrimp in the same temperature window as the catfish so both come out hot together.
Sauce & Finish
- 13
Make tartar-style sauce
While proteins rest, whisk together 60 ml mayonnaise, 2 tbs sweet pickle relish, 1 tbs lemon juice, 0.25 tsp salt and 0.125 tsp black pepper. Taste and adjust seasoning to preference.
- 14
- 15
Timing & order tips
Start with soaking potatoes, then mix dredges and marinate catfish. Par-fry fries first at 160°C, then cook catfish and shrimp at 175–180°C. Finish fries at 190°C just before serving so they stay crisp. Keep everything on a cooling rack (not paper towels) to preserve crispness.
