Captain's Baskets Recipe

Prepare oil

Pour vegetable oil into a deep fryer or large heavy pot to a depth of 2–3 inches (about 1 liter). Heat oil to 350–375°F (175–190°C). Use a thermometer to maintain temperature.

Dry and season seafood

Pat fish portions and shrimp dry with paper towels. Cut larger fish portions into 3–4-ounce pieces suitable for a basket. Lightly season pieces with 1/2 teaspoon of the kosher salt and a pinch of pepper.

Make batter

In a medium bowl whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp paprika, remaining 1/2 tsp kosher salt and 1/2 tsp black pepper. Whisk in 1 beaten egg and slowly stream in 1 cup of cold beer (or sparkling water) until lump-free; batter should be thick enough to coat but still runny — adjust with a tablespoon of flour or water if needed.

Dredge and batter

Lightly dredge fish and shrimp in a shallow bowl of flour (use the 3/4 cup flour reserved for dredging if preferred) and shake off excess. Dip dredged pieces into the batter, letting excess drip off.

Fry seafood

Working in batches to avoid crowding, carefully lower battered fish pieces into hot oil using tongs or a slotted spoon. Fry fish 4–5 minutes until golden brown and internal temperature reaches 145°F (63°C). Remove to a wire rack set over a baking sheet to drain. Fry shrimp 2–3 minutes until golden and cooked through. Keep fried items warm in a 200°F (95°C) oven if needed while finishing remaining batches.

Season and finish

Immediately after frying, sprinkle fish and shrimp with a light pinch of salt. Plate as described in serving directions, adding lemon wedges and tartar sauce.

If using fresh Spanky’s Spuds (hand-cut fries)

Peel (optional) and cut russet potatoes into thick steak-fry style wedges or sticks. Rinse in cold water until water runs clear to remove starch. Dry thoroughly with kitchen towels. Heat 0.5 liters oil in a heavy pot to 325°F (160°C). Fry potato pieces in batches for 4–5 minutes until softened but not colored. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and return fries in batches for 2–3 minutes until golden and crisp. Drain and immediately season with 1 tsp kosher salt, 1/2 tsp garlic powder and 1/4 tsp paprika (optional). Keep warm in a 200°F (95°C) oven.

If using frozen French fries

Heat oil to 375°F (190°C) and fry frozen fries according to package instructions until golden and crisp, then drain and season with salt to taste.

Make hushpuppy batter

In a bowl combine 1 cup cornmeal, 1/2 cup flour, 1 tsp baking powder, 1 tsp sugar and 1/2 tsp salt. Stir in 1/4 cup finely chopped onion. Whisk together 1/2 cup buttermilk and 1 beaten egg; add to dry ingredients and stir until just combined (batter will be thick). Let rest 5 minutes.

Fry hushpuppies

Heat vegetable oil to 350°F (175°C). Using a small scoop or spoon, drop tablespoon-sized portions of batter into oil, careful not to overcrowd. Fry 2–3 minutes, turning as needed until deep golden brown and cooked through. Remove to paper towels to drain and lightly salt. Keep warm with fried seafood if making large plate.

Mix dressing and combine

In a bowl whisk together 1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth. Toss with 2 cups shredded cabbage and 1/2 cup grated carrot until evenly coated. Chill at least 15 minutes to let flavors meld. Taste and adjust seasoning before serving.

For Small Plate: On a warmed serving basket or plate place a generous portion of Spanky’s Spuds or French fries. Top with 3–4 pieces of fried fish and a small portion of fried shrimp. Add lemon wedges, a dollop (about 1/4 cup) of tartar sauce and sprinkle chopped parsley for garnish.

For Large Plate: On a larger basket or plate place Spanky’s Spuds or French fries, add 4–5 pieces of fried fish, a larger portion of fried shrimp, 4–6 hushpuppies and a scoop (about 3/4 cup) of coleslaw. Serve with lemon wedges, 1/2 cup tartar sauce on the side and garnish with parsley. Offer malt vinegar or hot sauce as optional condiments.

Serve immediately while hot and crisp.