Fiddler's Fried Combo Recipe

Portion and dry

Select any two proteins for the basket (example: shrimp and flounder). Pat each item dry with paper towels. If using flounder, cut into 4–6 oz pieces and lightly score thick parts so they cook evenly. If using oysters, drain and blot to remove excess liquid. If using deviled crab cakes, ensure they are firm enough to hold shape (if too loose, chill 20–30 minutes).

Season proteins

Lightly season the proteins with 1/4 tsp salt and a pinch of black pepper each. For chicken and fish, sprinkle a little of the dry mix (about 1 tbsp) to help adhesion to the batter and breading.

In a shallow wide dish combine the dry mix: all-purpose flour, cornmeal, corn flour (if using), salt, black pepper, paprika, cayenne, garlic powder, onion powder, and dried parsley. Whisk to combine and break up clumps.

In a second shallow dish whisk together eggs, whole milk, buttermilk, and hot sauce until smooth to form the wet batter/egg wash.

For extra crispness you may use a three-step method: (1) dredge protein in dry mix, (2) dip into wet batter, (3) return to dry mix and press lightly to form a coating.

Working in batches to avoid crowding, dredge each piece: first lightly coat in dry mix, shake off excess, dip fully into wet batter, then press into dry mix so a generous, even crust forms. Place finished pieces on a wire rack while you bread the rest. For deviled crab cakes, press gently but thoroughly so the crust adheres without breaking the cake.

Pour oil into a deep heavy pot or fryer to a depth of 2–3 inches (or follow fryer fill line). Heat oil to 350–360°F (175–182°C). If you don’t have a thermometer, test by dropping a pinch of breading into the oil — it should sizzle and float steadily without browning immediately.

Fry proteins in small batches so oil temperature recovers quickly and pieces do not touch. Suggested cook times (adjust by size): shrimp 2–3 minutes (until golden and opaque), oysters 2–3 minutes, flounder fillets 3–4 minutes (until golden and fish flakes at thickest part), chicken fingers 4–6 minutes (internal temp 165°F/74°C), deviled crab cakes 3–5 minutes (until heated through and golden).

Use a slotted spoon or spider to remove pieces as they turn golden. Transfer to a wire rack set over a baking sheet (do not use paper towels — rack keeps crust crisp). Keep finished batches in a 200°F (95°C) oven to stay warm while you finish remaining pieces.

Plate two selected proteins (equal portions) per serving in a fry basket or on a platter. Add lemon wedges and small rameons of tartar and cocktail sauce. Offer hot pepper vinegar or malt vinegar on the side and a scoop of coleslaw or pickles if desired.

Garnish with a sprinkle of flaky sea salt and a pinch of chopped fresh parsley if available. Serve immediately while hot and crisp.