Tubby's Tankout Recipe

Pat shrimp, oysters, scallops and fish fingers dry with paper towels. If fish fillets are not already cut, slice into 1-inch wide fish fingers about 3–4 inches long. Season lightly with 1 tsp salt and 1/2 tsp black pepper.

Place shrimp and scallops in the refrigerator on a tray while you prepare batters so they remain cold.

Set up a three-station breading line: (1) dry flour mix, (2) wet buttermilk/egg, (3) crumb mix. In a shallow bowl combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp paprika, 1/4 tsp cayenne, 1 tsp salt and 1/2 tsp black pepper — this is the dry dredge for delicate items.

In another bowl whisk together 2 eggs and 1 cup buttermilk until smooth. Keep cold; for a lighter tempura-style batter, replace half the flour with 1 cup flour + 1 cup cold sparkling water to make a thin batter. For this platter, use the egg-buttermilk for shrimp, scallops and fish fingers and reserve a lighter sparkling-water batter for oysters if you prefer a crispier shell.

In a third shallow tray combine 1 cup breadcrumbs and 1/2 cup cornmeal for a crisp finish (for fish fingers and oysters if double-coated).

Heat vegetable oil in a deep fryer or heavy 4–6 quart pot to 350°F (175°C). Use enough oil for 2–3 inches depth. If you don't have a thermometer, test by dropping a small pinch of batter — it should sizzle and rise steadily.

Coat shrimp and scallops: dredge first in the dry flour mix, dip into the egg-buttermilk, then press into the breadcrumb-cornmeal mix (for scallops and shrimp a single coat is fine). For oysters: lightly dust in flour then dip into the lighter sparkling-water batter and carefully lower into oil. For fish fingers: dredge in flour, dip into egg-buttermilk, then coat in breadcrumbs/cornmeal, pressing to adhere.

Fry in batches to avoid crowding. Shrimp: 2–3 minutes until golden and cooked through. Scallops: 2–3 minutes until golden and opaque. Oysters: 2–3 minutes until crisp and golden. Fish fingers: 3–4 minutes until golden brown and flaky inside. Adjust time based on size; maintain oil temperature between 325–350°F.

Remove fried seafood with a slotted spoon to a wire rack set over a baking sheet to drain and keep crisp. Season immediately with a light sprinkle of salt. Keep warm in a 200°F (95°C) oven if making ahead.

For fries: peel (optional) and cut russet potatoes into 1/3–1/2 inch sticks. Rinse in cold water until water runs clear to remove excess starch. Pat dry thoroughly.

Toss potato sticks with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder (if using). Spread in a single layer on a baking sheet.

Bake at 425°F (220°C) for 25–30 minutes, turning once, until crisp and golden. For deep-fried fries, blanch at 325°F for 3–4 minutes until soft, drain and increase oil to 375°F and fry until golden 2–3 minutes.

If making Spanky's spuds (seasoned wedges or smashed spuds), slice potatoes into wedges, toss with olive oil and seasonings, and roast at 425°F for 30–35 minutes turning halfway.

In a bowl combine 1 cup cornmeal, 1/2 cup flour, 1 tsp baking powder, 1 tsp sugar, 1/2 tsp salt and 1/4 cup finely chopped onion. Whisk to combine.

Whisk in 1 egg and 1/2 cup buttermilk until a thick batter forms. Let rest 5 minutes; if too thick add 1–2 tbsp milk to reach spoonable consistency.

Heat 2 cups vegetable oil in a deep pan to 350°F (175°C). Drop rounded tablespoons of batter into the oil (do not overcrowd). Fry hushpuppies 2–3 minutes per side until deep golden brown and cooked through.

Remove to a paper towel-lined plate or wire rack and season lightly with salt.

In a large bowl combine 3 cups shredded cabbage and 1/2 cup grated carrot.

In a smaller bowl whisk together 1/2 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Pour dressing over cabbage mixture and toss to coat. Chill at least 30 minutes to allow flavors to meld. Taste and adjust seasoning before serving.

Combine 1/2 cup mayonnaise, 2 tbsp dill pickle relish, 1 tbsp lemon juice, 1 tsp hot sauce, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Stir well and refrigerate until serving.

On a large platter, arrange the fried fantail shrimp, oysters, scallops and fish fingers attractively. Add a mound of Spanky's spuds or French fries, a pile of hushpuppies and a bowl or scoop of coleslaw.

Garnish with lemon wedges and chopped parsley. Serve tartar sauce and/or ketchup and hot sauce on the side. Recommend serving immediately while seafood is hot and crisp.