Louisiana Platter Recipe

Prep seafood

Pat the shrimp and catfish fillets dry with paper towels. Season both lightly with 1 tsp salt and 0.5 tsp black pepper shared from the ingredient amounts. Place shrimp and catfish in separate shallow bowls.

Buttermilk soak

Pour 1 cup buttermilk into a bowl and divide so that shrimp soak for 10–15 minutes and catfish soaks for 15–30 minutes in the refrigerator. This tenderizes and helps batter adhere.

Make batter

In a mixing bowl, whisk together 1.5 cups all-purpose flour, 0.25 cup cornstarch, 1 tsp baking powder, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp cayenne, 2 tsp salt, and 1 tsp black pepper. Gradually whisk in 1 cup cold sparkling water or club soda until you have a smooth, slightly thick batter that coats the back of a spoon. Chill batter for 10 minutes.

Heat oil

Fill a deep pot or fryer with about 3–4 inches of vegetable oil (approx. 4–6 cups depending on vessel). Heat oil to 350°F (175°C). Use a thermometer for accuracy.

Fry catfish & shrimp

Remove seafood from buttermilk, letting excess drip off. Dredge each piece briefly in a light dusting of flour (not included separately — use a few tablespoons of the flour from the batter) to help batter adhere. Dip into batter, letting excess drip, then carefully lower into hot oil. Fry catfish portions 4–6 minutes until golden and internal temp reaches 145°F; fry jumbo shrimp 2–3 minutes until golden and cooked through. Work in batches to avoid crowding. Drain on a wire rack over a sheet pan lined with paper towels.

Keep warm

If needed, keep finished seafood in a 200°F (95°C) oven on a rack while you finish remaining components so they stay crisp.

Sweat the veggies

In a medium saucepan over medium heat, melt 6 tbsp butter with 1 tbsp olive oil. Add 1 cup finely diced onion, 0.5 cup diced celery, and 0.5 cup diced green bell pepper. Cook, stirring occasionally, until vegetables are tender and translucent, about 6–8 minutes. Add 2 minced garlic cloves and 1 tbsp tomato paste, cook 1 minute more.

Make blond roux

Sprinkle 0.25 cup flour over the vegetables and stir constantly for 2–3 minutes to cook the raw flour and create a blond roux (aim for a slightly nutty aroma but not brown).

Add stock & seasonings

Slowly whisk in 2 cups seafood or chicken stock until smooth. Add 1 tsp Worcestershire, 0.5 tsp hot sauce, 1 tsp creole seasoning, 1 bay leaf, 0.5 tsp salt and 0.25 tsp black pepper. Bring to a gentle simmer and cook 8–10 minutes uncovered to thicken slightly.

Finish with crawfish

Add 12 oz crawfish tails and simmer 3–4 minutes just to heat through and marry flavors. Stir in 2 tbsp chopped parsley and 2 tbsp sliced green onions. Taste and adjust seasoning with salt, pepper or hot sauce as needed. Remove bay leaf before serving. Keep warm.

Prepare fries

If making fresh fries, rinse cut russet potatoes to remove starch, then dry thoroughly. For best results, soak in cold water 30 minutes (optional), then pat completely dry. Heat oil in a deep fryer or large pot to 325°F (160°C) for a blanch. Fry potatoes in batches 3–4 minutes until soft but not browned. Drain on rack. Increase oil temp to 375°F (190°C) and fry again until golden and crisp, 2–3 minutes. Drain and season with 1/2 tsp salt immediately.

Make hush puppy batter

In a bowl whisk together 0.75 cup yellow cornmeal, 0.75 cup all-purpose flour, 1 tsp baking powder, 1 tsp sugar, 0.25 tsp baking soda, 1 tsp salt, and 0.25 cup finely minced onion. In a separate bowl whisk 0.5 cup buttermilk with 1 egg. Combine wet into dry and stir until just combined; batter should be thick but spoonable. If too thick add a tablespoon of milk or water.

Fry hush puppies

Heat oil to 350–365°F (175–185°C). Drop heaping teaspoonfuls of batter into oil (or use a small cookie scoop) and fry in batches for 2–3 minutes, turning as needed, until golden-brown and cooked through. Drain on paper towels or a rack. Keep warm in a 200°F oven if needed.

Plate the Louisiana Platter

Arrange 2 pieces of fried catfish and 12 fried jumbo shrimp on a platter or plate. Spoon a generous portion (about 1 cup) of crawfish étouffée alongside. Add a helping of fries (about 1–2 cups) and 6–8 hush puppies (adjust to preferred serving size). Garnish étouffée and seafood with the remaining chopped parsley and sliced green onions. Place lemon wedges and 1/2 cup tartar sauce or remoulade on the plate for dipping.

Serve

Serve immediately while hot and crisp. Provide napkins — this is a hands-on, casual Southern-style platter.