Fiddler's Fried Combo Recipe

Choose two items

Decide which two items you will cook for the combo — for example: Deviled crab and shrimp, or oysters and flounder, or shrimp and chicken fingers. Quantities in this recipe are for two chosen items enough to serve 2–3 people.

If using deviled crab filling sold ready-to-bake or refrigerated, portion into 4 equal patties (approximately 2 oz each) and chill briefly so they hold shape. If using raw crab to make deviled crab filling from scratch, prepare a classic mixture of lump crab, mayo, mustard, breadcrumbs, Worcestershire, scallions, cayenne and seasonings, then chill and form into patties before breading.

Pat shrimp, oysters, flounder and chicken dry with paper towels. For flounder, cut each fillet into 2 portions if necessary so each piece is roughly 4–6 oz. Trim chicken tenders to uniform size for even cooking.

Set up three shallow pans or bowls: 1) flour mix, 2) wet dredge, 3) crumbs/panko or cornmeal mix.

In the flour mix bowl combine: 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp Old Bay, 1/2 tsp paprika. Stir to combine. Reserve separately for delicate items if preferred (see notes below).

In the wet dredge bowl whisk together: 3 large eggs, 1 cup buttermilk, 1–2 tbsp whole milk if needed to loosen, and 1 tsp hot sauce if using. Whisk until homogeneous.

In the crumb bowl combine: 1 cup panko breadcrumbs, 1/2 cup fine breadcrumbs OR 1 cup yellow cornmeal (if breading oysters or flounder for a crunchier southern crust), 1 tsp Old Bay, 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp cayenne. Mix well.

Shrimp

For shrimp: lightly dust each shrimp in the seasoned flour mix, shake off excess, dip into the wet dredge, then coat thoroughly with the panko/cornmeal crumb mix. Place on a tray and chill 10–15 minutes to set crust.

Oysters

For oysters: dredge each shucked oyster first in the flour mix, then egg wash, then in the yellow cornmeal-forward crumb mixture. Set on a tray and chill 10 minutes. Use smaller crumb or fine cornmeal so it adheres well.

Flounder

For flounder fillets: pat dry, season with a little salt and pepper. Dredge in flour mix, into the wet dredge, then into panko/cornmeal mixture, pressing crumbs gently to adhere. Let rest 10–15 minutes to set.

Chicken Fingers

For chicken tenders: season with salt and pepper, dredge in flour mix, egg wash, then panko breadcrumbs. For extra crispness, double dip (after first crumb, back into egg and crumbs again). Chill briefly to set.

Deviled Crab Patties

For deviled crab patties: if the mixture is moist, dust each patty in flour first, then into egg wash, then coat in fine breadcrumbs (or panko for a crunchier exterior). Press crumbs onto edges so patties hold together. Chill 15 minutes to firm.

Heat oil in a deep fryer or a heavy, deep pot to 350°F (175°C). Use enough oil to fully submerge the items (about 2–3 inches depth). If using a thermometer, maintain 350°F for most items; adjust slightly higher (360°F) for oysters to get a quick crisp without overcooking.

Fry items by type in small batches so oil temperature stays consistent: shrimp 2–3 minutes until golden and cooked through; oysters 1.5–2 minutes until crisp and golden; flounder fillets 3–4 minutes depending on thickness until flaky and golden; chicken fingers 4–6 minutes until internal temp 165°F and golden; deviled crab patties 3–4 minutes until heated through and crusted. Avoid overcrowding.

Use a slotted spoon or spider to remove cooked pieces and drain on a wire rack set over a sheet pan or on paper towels. Sprinkle lightly with salt immediately after frying.

Arrange the two chosen fried items on a serving platter with lemon wedges, small bowls of tartar sauce and cocktail sauce, and sprinkle chopped parsley over the hot fried items.

Serve immediately while hot and crisp. Offer napkins — this is a hands-on, classic fried seafood/ chicken combo.