Louisiana Platter Recipe

Prep seafood

Pat the shrimp and catfish fillets dry with paper towels. If catfish fillets are large, cut into 4–6 oz portions so they fry evenly. Season both lightly with 1 tsp salt and 1/2 tsp black pepper.

Make batter

In a large bowl whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1/2 cup fine cornmeal, 1 tsp baking powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, 2 tsp salt and 1/2 tsp cayenne. In a separate bowl whisk buttermilk with 2 eggs until smooth.

Heat oil

Pour vegetable oil into a deep-fryer or heavy pot to a depth of 2–3 inches (about 1 liter). Heat to 350°F (175°C). Use a thermometer to maintain temperature.

Batter and fry

Working in batches, dip shrimp and catfish into the buttermilk-egg mixture, then dredge in the dry batter, pressing to adhere. Shake off excess and carefully lower into hot oil. Fry shrimp 2–3 minutes until golden and cooked through; fry catfish fillets 3–5 minutes depending on thickness until golden and internal temperature reaches 145°F/63°C. Remove to a wire rack or paper towel-lined tray to drain while you continue frying. Keep fried seafood warm in a 200°F (95°C) oven if needed.

Sauté the mirepoix

In a medium saucepan melt 4 tbsp butter over medium heat. Add diced onion, green bell pepper and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30 seconds more.

Build the étouffée

Stir in 1 tbsp tomato paste and 2 tbsp flour; cook, stirring, 1–2 minutes to remove raw flour flavor. Slowly whisk in 2 cups seafood or chicken stock until smooth. Add thyme, bay leaf, 1/4 tsp file powder (if using), 1/4 tsp cayenne, 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer.

Finish with crawfish

Add crawfish tails and simmer gently 6–8 minutes until sauce thickens slightly and crawfish are heated through. Taste and adjust seasoning. Remove bay leaf. Stir in half the sliced green onions and 1 tbsp chopped parsley. Keep warm until plating.

Prep potatoes

Peel if desired and cut russet potatoes into 1/4–1/2-inch thick fries. Rinse in cold water until water runs clear to remove excess starch, then pat dry thoroughly with towels.

Fry in two stages

Heat oil in a deep pot to 325°F (160°C). Fry potatoes in batches 3–4 minutes until pale and tender but not browned. Remove and drain. Increase oil temperature to 375°F (190°C). Fry potatoes again in batches 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp salt and 1/2 tsp black pepper.

Make batter

In a bowl whisk together 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 tsp baking powder, 1 tsp sugar and 1/2 tsp salt. Stir in 1/2 cup buttermilk, 1 beaten egg, finely chopped green onions and 1/2 small finely chopped onion until just combined. Batter should be thick but spoonable; if too thick add up to 1–2 tbsp milk or water.

Fry hush puppies

Heat oil to 350°F (175°C). Drop rounded tablespoons of batter into hot oil, working in batches to avoid crowding. Fry 2–3 minutes, turning as needed, until golden brown and cooked through. Remove to paper towels to drain.

On each plate arrange a portion of fries, 6 fried shrimp and 1 catfish portion. Spoon 1/2 cup crawfish étouffée alongside the seafood. Add 4–5 hush puppies. Garnish étouffée with remaining green onions and chopped parsley. Serve with lemon wedges and remoulade or tartar sauce on the side.