Combo Basket Recipe

Portion and season

Pat grouper dry and cut into nugget-sized pieces (about 1.5" cubes). Pat scallops and shrimp dry with paper towels. Season all seafood lightly with 1 tsp kosher salt and 1/2 tsp black pepper and a squeeze of half the lemon. Refrigerate while preparing coatings and oil.

Set up a three-station breading line: Station 1 - whisk together flour, cornstarch, 1 tsp Creole/Cajun seasoning, paprika and a pinch of salt. Station 2 - beat eggs with milk. Station 3 - combine breadcrumbs and seasoned cornmeal (if using) with remaining 1 tsp Creole seasoning. Dredge each piece of seafood in flour mixture (shake off excess), dip in egg wash, then press into breadcrumbs to coat completely. For scallops and shrimp, use a lighter coating; for grouper, ensure a good even crust. Place on a wire rack to rest 10 minutes so coating adheres.

Heat vegetable oil for frying to 350°F (175°C) in a deep pot or fryer. Fry in batches to avoid crowding: grouper nuggets 3–4 minutes until golden and cooked through (internal 145°F/63°C); scallops 2–3 minutes until golden; shrimp 1.5–2 minutes until pink and opaque. Remove to a wire rack set over a sheet pan and drain for 1–2 minutes. Season lightly with salt immediately after frying. Keep warm in a 200°F (95°C) oven if needed while finishing all batches.

Cut russet potatoes into fries (about 1/3"–1/2" thick). Rinse in cold water until water runs clear to remove starch, then dry thoroughly. Heat oil in a deep pot to 325°F (160°C). Blanch fries in batches 3–4 minutes until soft but not colored; remove and drain. Increase oil to 375°F (190°C) and fry again until golden and crisp 2–3 minutes. Drain on paper towels, toss with 2 tsp salt, 1 tsp garlic powder and 1 tsp paprika. Keep warm.

In a bowl combine mayonnaise, apple cider vinegar, sugar, Dijon, 1/2 tsp salt and 1/4 tsp pepper. Add shredded green and red cabbage and grated carrot; toss until evenly coated. Chill at least 15 minutes to marry flavors. Taste and adjust seasoning before serving.

Whisk together 1/2 cup mayonnaise, diced dill pickle, chopped capers (if using), 1 tbsp lemon juice, 1/2 tsp Dijon and chopped parsley. Season with 1/4 tsp salt and 1/4 tsp black pepper. Chill until ready to serve.

Combine 1/2 cup mayonnaise, Creole mustard, hot sauce, 1 tbsp lemon juice, paprika, Cajun seasoning, minced garlic and chopped green onion. Stir until smooth and adjust heat to taste with additional hot sauce or Cajun seasoning. Chill until serving.

Arrange a portion of dock fries on the plate, add a generous scoop of creamy coleslaw. Place a mix of fried grouper nuggets, scallops and shrimp beside the fries. Garnish seafood with a sprinkle of chopped parsley and a lemon wedge. Serve with small ramekins of tartar sauce and cajun remoulade on the side. Recommend serving immediately while seafood and fries are hot and crisp.