Seafood Platter Recipe

Prep

Pat calamari rings dry with paper towels. If using whole tubes, slice into 1/2-inch rings. Drying thoroughly helps the coating adhere and reduces oil splatter.

Soak (optional)

Place the dried rings into the buttermilk (or milk with lemon) and let sit 10 minutes. This tenderizes and adds flavor.

Dredge

Combine flour, cornstarch, salt, pepper, garlic powder and paprika in a shallow bowl. Remove calamari from buttermilk and shake off excess. Toss rings in the flour mixture to coat evenly, pressing lightly so the mix adheres.

Heat oil

In a heavy deep skillet or small pot heat vegetable oil over medium-high heat until it reaches 180°C (350°F). If you don't have a thermometer, test with one coated ring: it should sizzle vigorously and rise to the surface.

Fry

Fry calamari in small batches (do not overcrowd) 1 to 1.5 minutes per batch until golden and crisp. Calamari cooks very quickly—overcooking makes it rubbery.

Drain

Using a slotted spoon or spider, transfer fried rings to a paper towel-lined tray to drain excess oil. Season immediately with a light pinch of salt while hot.

Prep shrimp

Pat shrimp dry and season lightly with 1/4 tsp salt and 1/4 tsp pepper.

Set up breading station

Place flour in one shallow bowl. In a second bowl whisk egg with milk. Place panko in a third bowl and stir in paprika and remaining salt/pepper.

Bread shrimp

Dredge each shrimp first in flour, shaking off excess, then dip in the egg wash, then press into panko to coat thoroughly. Set breaded shrimp on a plate while you heat oil.

Heat oil

In a skillet heat 0.75 cups vegetable oil over medium-high heat until shimmering (approx. 175–180°C / 350–360°F).

Fry

Fry shrimp in a single layer in batches until golden brown and cooked through, about 2 minutes per side depending on size. Do not overcrowd the pan.

Drain

Transfer fried shrimp to a paper towel-lined tray. Keep warm in a low oven (90°C / 200°F) if preparing ahead.

Prep fillets

Pat fish fillets dry and season both sides with 1/2 tsp salt and 1/2 tsp pepper. If using, grate lemon zest over fillets for brightness.

Set up breading

Place 3 shallow dishes for flour, beaten eggs, and breadcrumbs mixed with Parmesan. Press each fillet into flour (shake off excess), dip into beaten eggs to coat, and press into breadcrumbs to form an even crust.

Heat oil

In a large skillet add 1 cup vegetable oil and heat over medium heat until shimmering but not smoking (approx. 175°C / 350°F).

Fry fillets

Carefully add fillets to the hot oil. Fry 3–4 minutes per side depending on thickness, until golden brown and the fish flakes easily with a fork (internal temp about 63°C / 145°F). Reduce heat if breadcrumbs brown too fast.

Drain

Transfer fillets to a paper towel-lined tray to drain. Keep warm with the shrimp if needed.

Make tartar sauce

In a small bowl combine mayonnaise, chopped dill pickles, chopped capers, minced shallot, lemon juice, chopped parsley, salt and pepper. Stir until smooth and chill until serving.

Plate

On a large platter arrange warm fish fillets, fried shrimp and fried calamari in separate sections. Place a small bowl of tartar sauce in the center, garnish with lemon wedges and parsley sprigs. Serve immediately so items remain crisp.

Timing: Fry calamari last or keep it very briefly to avoid sogginess—calamari is best eaten immediately. Use a thermometer for consistent oil temperature. All used oil quantities assume shallow frying in skillets; adjust oil amount or use a deep fryer as needed.