Camphouse Platter Recipe

Pat shrimp and catfish fillets dry with paper towels. Season shrimp and catfish lightly with 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp Old Bay (from Seasonings). Reserve oysters in their liquor or lightly drain and pat dry; season oysters with a pinch of salt and pepper.

Flake crab meat into a bowl, removing any cartilage or shell pieces. Add chopped parsley, minced shallot, 1 egg (beaten), 3 tbsp mayonnaise, 1 tsp Dijon, 1 tsp Worcestershire, 1 tsp Old Bay (crab cake portion), 1 tbsp plain breadcrumbs, a squeeze of lemon juice and a pinch of salt and pepper. Gently fold to combine—do not overwork. Form into two 3-inch crab cakes, press lightly to hold shape, chill in refrigerator for 20–30 minutes to firm.

Set up a three-station breading line: Station 1 — mix 1 cup all-purpose flour with 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp smoked paprika. Station 2 — beat 2 eggs with 1 cup buttermilk (and 1/4 cup cold water if you prefer thinner batter). Station 3 — combine 1 cup cornmeal with 1/2 cup all-purpose flour and 1 tsp Old Bay and 1/2 tsp cayenne.

For shrimp: dredge shrimp in seasoned flour (Station 1), dip into egg-buttermilk batter (Station 2) then toss in cornmeal mixture (Station 3) for a crisp finish. For catfish: dredge fillets in the cornmeal mixture only (for Southern-style crust) or follow the same three-step if you prefer a thicker coating. For oysters: lightly dust in seasoned flour (Station 1), dip in batter (Station 2) and tuck directly into hot oil; alternatively use only flour for a lighter fry. For crab cakes: after chilling, press exterior into panko breadcrumbs to coat outside.

Pour neutral oil into a deep skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (approximately 1 to 1.5 cups depending on pan). Heat oil over medium-high until 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small pinch of batter — it should sizzle and brown within 45–60 seconds.

Fry in batches to avoid crowding: shrimp will take about 2–3 minutes until golden and cooked through; remove with a slotted spoon to a wire rack over a baking sheet set in a warm oven (200°F/95°C) to keep hot. Catfish fillets will take about 3–5 minutes per side depending on thickness; cook until golden brown and the fish flakes easily. Oysters will take about 1.5–2.5 minutes until crisp and golden; remove and drain on the wire rack. Crab cakes: pan-fry in the same oil at 325–330°F (lower temp because of thickness), 3–4 minutes per side until golden and heated through (internal about 145°F) — or shallow-fry in a tablespoon of oil in a skillet 3–4 minutes per side.

After frying, season each piece lightly with a pinch of salt while still hot and keep warm on the rack until serving. Maintain oil temperature between 325–350°F by adjusting heat and allowing the oil to recover between batches.

Arrange fried shrimp, catfish fillets, oysters and crab cakes on a platter. Garnish with lemon wedges and chopped parsley. Serve with tartar sauce or remoulade, hot sauce on the side, and extra lemon.

Recommended plating: place crab cakes center, catfish fillets to one side, oysters tucked near the front, and shrimp piled for height. Provide small bowls of tartar and hot sauce for dipping.