Combine buttermilk and hot sauce in a bowl. Submerge shrimp and catfish portions, cover, and chill for 20–30 minutes. This tenderizes and seasons the seafood.

Breading

In a shallow dish mix 2 cups all-purpose flour, 1 cup cornmeal, 2 tsp salt, 1 tsp black pepper, 1 tsp cayenne, 2 tsp paprika and 1 tsp garlic powder. Remove seafood from buttermilk, letting excess drip off. Dredge each shrimp and catfish piece thoroughly in the flour-cornmeal mixture, pressing to adhere. Place on a wire rack while heating oil.

Frying

Heat 1.5 cups (about 1" deep in a heavy skillet) vegetable oil to 350°F (175°C). Fry catfish pieces in batches 3–4 minutes per side until golden and cooked through (internal temperature ~145°F). Fry shrimp in batches 2–3 minutes until golden and shrimp are opaque. Do not overcrowd. Transfer to a paper-towel-lined tray and keep warm in a 200°F oven if needed.

Serve the fried shrimp and catfish with lemon wedges and a dollop of tartar or remoulade.

Crawfish Étouffée

Prep the trinity

Heat 4 tbs butter and 1 tbs olive oil in a heavy saucepan over medium heat. Add diced onion, bell pepper and celery. Sauté 6–8 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant.

Make roux base and build

Stir in 2 tbs tomato paste and cook 1 minute. Sprinkle 3 tbs flour over vegetables and cook, stirring constantly, 2–3 minutes to remove raw flour taste. Slowly whisk in 2 cups seafood or chicken stock, scraping any browned bits. Bring to a gentle simmer to thicken.

Finish étouffée

Add 12 oz crawfish tails, 1 tsp Creole seasoning, 1 bay leaf, 0.5 tsp salt, 0.25 tsp black pepper and 1 tsp hot sauce if using. Simmer 6–8 minutes so flavors meld and sauce slightly reduces. Stir in 2 tbs chopped parsley and sliced green onions. Remove bay leaf and adjust seasoning to taste.

Keep étouffée warm and spoon it onto the plate alongside the fried seafood when serving.

Hush Puppies

Mix batter

In a bowl combine 1 cup cornmeal, 0.5 cup flour, 1 tsp sugar, 1 tsp baking powder and 0.5 tsp salt. Whisk in 0.5 cup buttermilk and 1 beaten egg until just combined. Fold in 0.25 cup finely chopped onion. Batter should be thick but spoonable; adjust with a tablespoon of buttermilk if too dry.

Fry hush puppies

Heat oil in a deep skillet to 350°F (175°C). Using a spoon, drop tablespoon-sized portions of batter into hot oil, frying in batches until golden brown, about 2–3 minutes, turning as needed. Remove to paper towels to drain and keep warm in a 200°F oven.

Fries

Prep and fry potatoes

Cut 2 russet potatoes into thin shoestring fries, rinse under cold water to remove starch, then pat dry thoroughly. Heat oil to 350°F (175°C). Fry potatoes in batches 3–4 minutes until tender and pale golden. Remove and drain. Increase oil to 375°F (190°C) and fry a second time 1–2 minutes until crisp and golden. Drain on paper towels and season with 1 tsp salt and 0.5 tsp paprika while hot.

Sauce & Plating

Place a generous spoonful of crawfish étouffée on the plate. Arrange two pieces of fried catfish and 6 fried shrimp beside it. Add a portion of fries and 3–4 hush puppies. Garnish with chopped parsley, sliced green onions, lemon wedges and a ramekin of tartar or remoulade. Serve immediately while hot.