Louisiana Platter Recipe

Prep shrimp and catfish

Pat shrimp and catfish dry with paper towels. Season both lightly with 1 tsp salt and 1/2 tsp black pepper distributed between them. Place shrimp in a bowl with 1/2 cup buttermilk; place catfish in a separate shallow dish with remaining 1/2 cup buttermilk. Let sit 15 minutes in refrigerator.

Make batter and dredge mix

In a large bowl whisk together 1 3/4 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1/2 tsp cayenne, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1 tsp salt. In a separate bowl whisk eggs with 1 cup cold beer or club soda until combined. Keep extra 1/4 cup flour available for dusting fish.

Fry shrimp and catfish

Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Working in batches to avoid crowding, dredge catfish pieces lightly in remaining 1/4 cup flour, then dip into beer-egg batter, then into the flour-cornstarch seasoned mix (for thicker crust). For shrimp: remove from buttermilk, shake off excess, dip into beer-egg batter then into the same flour-cornstarch mix. Fry pieces 3–4 minutes for shrimp and 4–5 minutes for catfish, turning once, until golden brown and internal fish temperature reaches 145°F (63°C). Transfer to paper towels to drain and keep warm in a 200°F (95°C) oven while finishing other components.

Assemble seafood

Place fried shrimp and catfish on the platter near the crawfish étouffée, fries and hush puppies. Serve with lemon wedges and remoulade or tartar sauce on the side.

Melt 3 tbs butter with 1 tbs olive oil in a medium saucepan over medium heat. Add diced onion, bell pepper and celery and cook, stirring occasionally, until softened, about 6–8 minutes.

Add minced garlic and 1 tbs tomato paste and cook 1 minute more. Sprinkle 2 tbs flour over the vegetables and stir to make a light blond roux, cooking 2–3 minutes while stirring to remove the raw flour taste.

Slowly whisk in 1 1/2 cups seafood stock or chicken broth until smooth. Add drained diced tomatoes, 1 tsp Cajun seasoning, 1/4 tsp file powder (if using), and simmer gently 8–10 minutes to thicken slightly.

Stir in crawfish tails and simmer 2–3 minutes until heated through. Finish with 1 tsp lemon juice, 1 tbs chopped parsley and the sliced green onion. Adjust seasoning with salt and pepper to taste. Keep warm until serving; étouffée should be spooned beside fish on the platter.

Cut potatoes into shoestring fries and place in a bowl of cold water. Soak for 20–30 minutes to remove excess starch, then drain and pat completely dry with kitchen towels.

Heat 2 cups vegetable oil in a deep pot to 325°F (160°C). Blanch fries in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and return fries in batches, frying 2–3 minutes or until golden and crisp. Drain on paper towels and toss immediately with 1 tsp salt and 1/4 cup fine yellow cornmeal for a slight texture and corn flavor.

Keep fries hot in a low oven if needed and serve alongside seafood and étouffée.

In a bowl whisk together 3/4 cup flour, 1/2 cup cornmeal, 1 tsp baking powder, 1 tsp sugar and 1/2 tsp salt. Stir in 1/4 cup buttermilk, beaten egg, 1/4 cup finely diced onion and 1 tbs chopped parsley to make a thick batter. If too dry, add up to 1 tbs additional buttermilk.

Heat 1 cup vegetable oil (or enough to get 1–1.5 inches depth) to 350°F (175°C) in a small pot. Using a teaspoon or small scoop, drop rounded tablespoonfuls of batter into the hot oil, frying 2–3 minutes, turning once, until golden brown and cooked through. Drain on paper towels and keep warm.

Arrange the platter: spoon a generous ladle (about 3/4 cup) of warm crawfish étouffée onto the plate. Place 6 fried shrimp and one portion (half) of the fried catfish next to the étouffée. Add a handful of fries and 4–5 hush puppies. Garnish with chopped parsley, lemon wedges, and serve remoulade or tartar sauce on the side.

Serve immediately so the fried items remain crisp while the étouffée stays saucy and warm.