Louisiana Platter Recipe

Prepare seafood

Pat shrimp and catfish fillets dry with paper towels. Season both lightly with 0.5 tsp salt and 0.25 tsp black pepper (from the seafood seasoning amounts). Set aside in the refrigerator while you make the batter.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1/4 tsp cayenne, 1 tsp black pepper, and 1 tsp salt. In a separate bowl beat 2 eggs then whisk in 1 cup cold club soda or beer until smooth. Gradually whisk the wet into the dry to make a slightly thick batter—lumpy is fine. If the batter seems too thick, add up to 2 tbsp more cold liquid.

Dredge and fry

Heat 2 cups vegetable oil in a deep skillet or pot to 350°F (175°C). Place some of the flour (reserved 1/4 cup from the dredge) on a plate for initial dredging. Lightly coat each shrimp and catfish piece in the reserved flour, dip into the batter to fully coat, then carefully lower into the hot oil. Fry in batches so pieces don't touch, about 2–3 minutes for shrimp and 3–4 minutes for catfish, until golden brown and cooked through. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Keep warm in a 200°F (95°C) oven while finishing remaining pieces.

Finish and serve

Squeeze lemon wedges over fried seafood before serving. Serve immediately alongside fries, hush puppies and crawfish étouffée.

In a medium saucepan or skillet over medium heat, melt 4 tbsp butter with 1 tbsp olive oil. Add the diced onion, green bell pepper and celery (the 'holy trinity') and cook, stirring occasionally, until softened, about 6–8 minutes.

Add minced garlic and cook 30 seconds more until fragrant. Stir in 1/4 cup flour and cook, stirring constantly, for 2–3 minutes to form a blond roux; do not let it brown heavily—reduce heat if necessary.

Whisk in 1 tbsp tomato paste, then slowly add 1 cup chicken stock, stirring to smooth out lumps. Bring to a gentle simmer and reduce for 3–5 minutes until slightly thickened.

Add crawfish tails, 1 tsp creole seasoning, 1/2 tsp file powder (optional), 1/2 tsp salt and 1/4 tsp black pepper. Simmer gently 4–6 minutes until the crawfish are heated through and flavors meld. Stir in chopped parsley and sliced green onions. Taste and adjust seasoning. Keep warm until plating.

Rinse cut potato fries under cold water until water runs clear to remove excess starch; pat very dry with towels.

Heat 2 cups vegetable oil in a heavy skillet or pot to 325°F (160°C). Fry potatoes in batches 3–4 minutes until soft but not browned. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry blanched potatoes again in batches 2–3 minutes until golden and crisp. Drain on paper towels and season immediately with 1/2 tsp salt.

In a bowl combine 3/4 cup cornmeal, 1/2 cup flour, 1 tsp baking powder, 1 tsp sugar and 1/2 tsp salt. Stir in 1/4 cup finely diced onion.

Whisk together 1/2 cup buttermilk and 1 beaten egg, then fold into the dry mixture just until combined. Batter will be thick but scoopable; if too thick, add up to 1–2 tbsp milk or water.

Heat about 1 cup vegetable oil (enough for 2 inches depth) in a small deep pot to 350°F (175°C). Drop rounded tablespoons of batter into the oil (do not overcrowd) and fry 2–3 minutes, turning as needed, until golden brown. Remove with a slotted spoon and drain on paper towels.

Stir together 1/4 cup mayonnaise, 1 tbsp chopped dill pickle, 1 tsp chopped capers (if using), 1 tsp lemon juice, and a pinch each (1/8 tsp) of salt and black pepper. Chill until ready to serve.