Louisiana Platter Recipe
hand-battered jumbo shrimp and catfish served with crawfish étouffée, seasoned waffle fries and hush puppies
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Ingredients
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Seafood
Batter
Crawfish Étouffée
Waffle Fries
Hush Puppies
Method
Seafood Preparation
- 1
Prepare the Shrimp and Catfish
Peel and devein the jumbo shrimp. Rinse catfish fillets and pat dry with paper towels.
Batter Preparation
- 2
Make the Batter
In a large bowl, mix together the flour, cornstarch, baking powder, cayenne pepper, salt, and black pepper. In another bowl, whisk the eggs and buttermilk together. Combine the wet and dry ingredients until just mixed.
Frying Seafood
- 3
Fry the Seafood
Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Dip shrimp and catfish into batter, allowing excess to drip off. Fry in hot oil until golden brown, about 4-5 minutes for shrimp and 6-8 minutes for catfish. Remove and drain on paper towels.
Crawfish Étouffée Preparation
- 4
Make the Étouffée
In a large pot, melt butter over medium heat. Add chopped onion, bell pepper, celery, and garlic. Sauté until softened, about 5 minutes. Stir in the crawfish tails, chicken broth, tomato paste, and Cajun seasoning. Simmer for 15 minutes, stirring occasionally. Garnish with chopped green onions.
Waffle Fries Preparation
- 5
Prepare the Waffle Fries
Bake or fry the frozen waffle fries according to package instructions. Toss with olive oil and salt before serving.
Hush Puppies Preparation
- 6
Make the Hush Puppies
In a bowl, mix cornmeal, flour, baking powder, sugar, and salt. Stir in the egg, chopped green onions, and buttermilk until combined. Heat vegetable oil in a deep pot to 365°F (185°C). Drop spoonfuls of the mixture into the hot oil, frying until golden brown, about 3-4 minutes. Drain on paper towels.
