Louisiana Platter Recipe

Prepare seafood

Pat shrimp and catfish dry with paper towels. Season both lightly with 0.5 tsp salt and 0.25 tsp white pepper each; set aside while batter is prepared.

Make batter

In a bowl whisk together 1 cup all-purpose flour, 0.25 cup cornstarch, 1 tsp baking powder, 1.5 tsp salt, 0.5 tsp white pepper and 1 tbsp Cajun seasoning. In a separate small bowl whisk the egg with 1 cup cold club soda or beer. Gradually pour the wet into the dry, whisking until a smooth, slightly thick batter forms. Chill 10 minutes.

Heat oil

Pour 1.5 cups vegetable oil into a heavy skillet or pot to a depth of about 1.5 inches (or use a deep-fryer). Heat to 350°F (175°C). Maintain oil temperature between 340–360°F while frying.

Batter and fry shrimp

Working in small batches, hold shrimp by tail, dip into batter to coat fully, then carefully lower into hot oil. Fry 2–3 minutes until golden and crisp and internal shrimp are opaque. Remove with a slotted spoon to a wire rack or paper towel-lined tray; keep warm in a 200°F (95°C) oven if needed.

Batter and fry catfish

Dredge catfish lightly in a little extra flour (from 1 cup reserved if needed) to help batter adhere, then dip into batter and fry 3–4 minutes per side (or until golden and internal temp reaches 145°F/63°C). Drain on a rack. Season immediately with a light sprinkle of Cajun seasoning if desired.

Start the base

In a heavy skillet over medium heat, melt 3 tbsp butter with 1 tsp olive oil. Add the chopped onion, bell pepper and celery (the 'holy trinity') and sauté 6–8 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant.

Build flavor

Stir in 1 tbsp tomato paste and cook 1 minute. Sprinkle 2 tbsp flour over the vegetables and cook, stirring constantly, 2–3 minutes to remove the raw flour taste (this creates a light roux).

Simmer

Slowly whisk in 1 cup chicken stock until smooth. Add 10 oz crawfish tails, 0.5 tsp dried thyme, 1 bay leaf, 0.5 tsp Cajun/Creole seasoning and 1 tsp Worcestershire sauce. Bring to a gentle simmer and cook 6–8 minutes until slightly thickened and crawfish are heated through.

Finish étouffée

Stir in 1 tsp lemon juice and adjust seasoning with salt and black pepper to taste. Remove bay leaf. Fold in half the sliced scallions, reserve remaining for garnish. Keep warm over low heat until serving. Serve étouffée spooned over 1 cup cooked white rice.

Prepare fries

Soak cut potatoes in cold water 15–30 minutes to remove surface starch. Drain and pat completely dry. Heat 2 cups frying oil in a deep skillet or fryer to 325°F (160°C). Fry potatoes in batches 3–4 minutes until soft but not brown. Remove and drain.

Crisp fries

Increase oil to 375°F (190°C). Return potatoes in batches and fry 1.5–2 minutes until golden and crisp. Drain on paper towels or rack, sprinkle with salt and optional 0.5 tsp Cajun seasoning; keep warm in oven if needed.

Make hush puppy batter

In a bowl whisk together 0.75 cup cornmeal, 0.75 cup flour, 1 tsp baking powder, 0.5 tsp sugar, 0.5 tsp salt and 0.25 tsp black pepper. Stir in 0.25 cup finely chopped onion and 1 sliced scallion. In a separate bowl whisk 0.5 cup buttermilk with 1 egg, then fold wet into dry just until combined (do not overmix). Batter should be thick but spoonable.

Fry hush puppies

Heat oil to 350°F (175°C). Using a small spoon or melon baller, drop 1-inch portions of batter into hot oil, frying in batches 2.5–3 minutes until deep golden, turning if needed. Drain on paper towels and keep warm.

Plate the Louisiana Platter

On each plate arrange 1 cup cooked white rice topped with about 3/4 cup crawfish étouffée, place 6 battered shrimp and 1 catfish piece alongside, add a generous handful of fries and 4–5 hush puppies. Garnish étouffée and seafood with remaining sliced scallions and 1 tbsp chopped parsley. Add lemon wedges and 1/4 cup tartar or comeback sauce on the side.

Serve

Serve immediately while hot and crispy. Provide extra lemon wedges and sauce at the table.