Fried Fish, Shrimp & Oysters Recipe

Prepare seafood

Rinse the fish fillets and pat dry with paper towels. Cut into serving-size pieces (about 3–4 oz each). Rinse shrimp and oysters and pat dry thoroughly. Place fish, shrimp, and oysters in a single layer in a shallow dish or bowl.

Buttermilk soak

In a bowl, whisk together buttermilk, hot sauce, 1 tsp salt, and 1/2 tsp black pepper. Pour over the seafood, cover, and refrigerate for 20–30 minutes (fish can marinate up to 1 hour; shrimp and oysters no more than 30 minutes). This tenderizes and seasons the seafood.

Dry mix

In a shallow bowl or wide dish, whisk together the all-purpose flour, cornstarch, cornmeal, baking powder, paprika, garlic powder, onion powder, cayenne, 1 tsp salt, and 1/2 tsp black pepper until evenly combined.

Wet batter

In a separate bowl, beat the two eggs and whisk in 1/2 cup cold water until smooth. This creates a light batter for an adherent, crisp coating. For a drier, heavier crust, skip the batter and use only the dry mix with an egg wash.

Coating station

Set up three stations: (1) the marinated seafood, (2) the egg batter, and (3) the dry flour mixture. Remove seafood from the buttermilk, letting excess drip back into the bowl (reserve leftover buttermilk for another use).

Heat oil

Pour about 3–4 cups neutral oil into a deep skillet or Dutch oven to a depth of about 1 1/2 to 2 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle and brown slowly.

Coat seafood

Working in small batches to avoid overcrowding, dredge each piece of seafood first through the egg batter (briefly), then into the dry flour-cornmeal mixture, pressing lightly so the coating adheres. For extra-crispy fish, double-dip: after the first coat, dip again in egg and in dry mix once more.

Fry

Carefully lower coated pieces into the hot oil. Fish fillets (3–4 oz pieces) will take about 3–4 minutes per side, flipping once, until golden brown and an internal temperature of 145°F. Shrimp will take about 2–3 minutes total until opaque and golden. Oysters cook very quickly — about 1.5–2.5 minutes until crisp and golden. Keep oil temperature between 325–350°F by adjusting heat. Do not overcrowd; fry in batches.

Drain and rest

Using a slotted spoon or spider, remove fried seafood to a wire rack set over a baking sheet (this keeps crust crisp). Season immediately with a light sprinkle of salt. Transfer to a warm oven (200°F / 95°C) if holding batches while finishing the rest.

Make dressing

In a mixing bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed (if using), 1/2 tsp salt, and 1/4 tsp black pepper until smooth and slightly emulsified.

Combine

Add shredded green cabbage, red cabbage, and grated carrot to a large bowl. Pour the dressing over the vegetables and toss thoroughly to coat. Taste and adjust salt, pepper, or sugar as desired. Refrigerate for at least 15 minutes to let flavors meld (can be made up to 4 hours ahead).

Arrange fried fish, shrimp, and oysters on a platter with lemon wedges and chopped parsley. Serve immediately with coleslaw on the side and optional tartar and cocktail sauces. Provide napkins — the seafood will be hot and crisp.