Combo Catch Recipe

Marinate

Pat the fish fillet dry with paper towels. Place in a shallow dish and pour 1 cup buttermilk over the fillet; refrigerate for 15–30 minutes to tenderize and remove any fishy odor.

Prepare Coating

In a wide shallow bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper until evenly combined.

Heat Oil

Pour 2 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high until oil reaches 350°F (175°C) or until a small pinch of flour sizzles when dropped in.

Dredge & Fry

Remove the fish from the buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, pressing so the coating adheres. Shake off excess. Carefully place the fillet into the hot oil. Fry 3–4 minutes per side (depending on thickness) until golden brown and internal temperature reaches 145°F (63°C). Transfer to a wire rack or paper towel-lined plate to drain and rest 2 minutes.

Finish

Squeeze lemon wedges over the fish before serving, if desired. Keep warm while completing the rest of the components.

Marinate

Place 12 peeled and deveined shrimp in a bowl and pour 1/2 cup buttermilk over them. Toss to coat and let sit 10–15 minutes in the refrigerator.

Make Shrimp Coating

In a shallow bowl combine 1/2 cup all-purpose flour, 1/4 cup cornmeal, 1 tsp Old Bay seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.

Fry Shrimp

Using the same oil used for the fish (maintained at 350°F/175°C), remove shrimp from buttermilk, shake off excess, dredge in the flour-cornmeal mix, and fry in batches 1–2 minutes per side until golden and opaque. Do not overcrowd the pan. Drain on paper towels and keep warm.

Prep Garlic Butter

In a small bowl combine 2 tbs softened butter, 1 tsp minced garlic, and 1 tsp chopped parsley. Mix until smooth.

Cook Toast

Spread the garlic butter evenly on both sides of 2 slices thick-cut Texas toast. Heat a skillet over medium heat and toast each slice 2–3 minutes per side until golden brown and crisp. Alternatively, broil on high in the oven 1–2 minutes per side until browned. Keep warm.

Prepare Bean Mixture

Preheat oven to 350°F (175°C). In a medium bowl combine 15 oz canned baked beans, 2 tbs brown sugar, 1 tbs yellow mustard, 2 tbs ketchup, and 2 slices cooked crumbled bacon (if using). Stir until smooth and well blended.

Prepare Soufflé Binder

In a separate bowl whisk together 2 eggs, 1/4 cup milk, 1 tsp flour, 1/4 tsp salt, and 1/8 tsp black pepper until fully combined and slightly frothy.

Assemble & Bake

Stir the egg-milk mixture into the bean mixture until uniformly combined. Pour into a small buttered baking dish (about 1–1.5 quart). Bake at 350°F (175°C) for 20–25 minutes until the top is puffed, set, and lightly browned. Remove from oven; the soufflé will deflate slightly as it cools—serve warm.

Arrange the Texas toast on the plate, place the fried fish fillet beside or atop the toast, and heap the fried shrimp next to the fish. Spoon a generous portion of the soufflé baked beans in a small ramekin or alongside the proteins. Garnish with chopped fresh parsley and serve cocktail or tartar sauce on the side. Serve immediately.