Byo Platter Recipe

Pat selected proteins dry with paper towels. If using catfish, cut into 4–6 oz portions. If using shrimp, leave tails on and butterfly if very thick. If using oysters, drain them well in a sieve and pat lightly to remove excess liquor.

If making fries: soak cut potatoes in cold water for 30 minutes to remove starch, then drain and pat completely dry. If using chips, have them ready on a plate.

Set up a breading station with three shallow bowls: (1) flour mixture (see next section), (2) egg-buttermilk mixture, (3) cornmeal/breadcrumb mixture for final dredge.

Flour mix

In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1/8 tsp cayenne. This is the initial dry dredge for catfish and shrimp.

Egg-buttermilk wash

In a separate bowl, whisk 2 eggs with 1 1/2 cups buttermilk until smooth.

Cornmeal dredge

In a third bowl, combine remaining 1 cup all-purpose flour, 1 cup cornmeal, 1/2 cup fine cornmeal (if using), 1 tsp salt, 1/2 tsp paprika, 1/4 tsp black pepper and 1/8 tsp cayenne. For oysters you can fold in 1/2 cup seasoned breadcrumbs for extra texture.

Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Use enough oil for a 2–3 inch deep fry. If you don't have a thermometer, heat until a pinch of flour sizzles and browns slowly.

Catfish

Dredge each catfish piece first in the flour mix, dip into the egg-buttermilk wash, then press into the cornmeal dredge making sure edges are well coated. Fry 3–4 pieces at a time (don’t overcrowd) for 4–5 minutes, flipping once, until golden brown and internal temperature reaches 145°F. Remove to a wire rack set over a baking sheet to drain and keep warm in a 200°F oven if needed.

Shrimp

Coat shrimp the same as catfish: flour mix → egg-buttermilk → cornmeal dredge. Fry in batches for 1.5–2 minutes per side (total 3–4 minutes) until golden and cooked through. Drain on rack.

Oysters

If using whole shucked oysters, pat dry, then lightly dust with the flour mix, dip in egg-buttermilk, and roll in the cornmeal/breadcrumb mixture. Fry 4–6 oysters at a time for 2–3 minutes until golden and crispy. Drain on a wire rack.

Fries (if chosen)

For fries: fry the dried potatoes in two stages for best texture. First fry at 325°F (160°C) for 4–5 minutes until soft but not colored; remove and drain. Increase oil to 375°F (190°C) and fry for another 2–3 minutes until golden and crisp. Drain on paper or rack, sprinkle with 1 tsp salt, and toss. Keep warm in a 200°F oven until serving.

Chips (if chosen)

If serving chips, warm store-bought chips in the oven for a few minutes for crispness or fry thinly sliced potatoes at 375°F (190°C) for 2–3 minutes until golden and drain and salt lightly.

Arrange the two chosen proteins on a platter with the chosen side (fries or chips). Place lemon wedges, tartar sauce, cocktail sauce, and hot sauce on the platter for dipping. Sprinkle chopped parsley over the fried proteins for color.

Serve immediately while hot and crispy. Provide extra napkins and small forks or seafood picks if serving oysters in the shell.