Here’s a classic Fried Seafood Platter — crispy, golden, and perfect for sharing 🍤🐟🦑
Fried Seafood Platter
Seafood (choose 3–4)
- ½ lb shrimp, peeled & deveined
- ½ lb fish fillets (cod, haddock, tilapia), cut into strips
- ½ lb scallops
- 1 cup calamari rings
Breading
- 1½ cups all-purpose flour
- ½ cup cornmeal (optional, for extra crunch)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
Wet Dip
- 2 eggs
- ½ cup milk or buttermilk
For Frying
- Vegetable, canola, or peanut oil
Instructions
- Prep seafood:
- Pat seafood dry with paper towels.
- Set up dredging station:
- Bowl 1: flour, cornmeal, and seasonings
- Bowl 2: whisk eggs and milk
- Coat seafood:
- Dip seafood into egg mixture, then dredge in flour mixture. Shake off excess.
- Heat oil:
- Heat oil in a deep skillet or fryer over medium heat until hot (oil should sizzle when food is added).
- Fry in batches:
- Fry seafood 2–4 minutes, turning once, until golden and cooked through.
- Don’t overcrowd the pan.
- Drain:
- Transfer to paper towels or a wire rack.
- Serve hot.
Serve With
- French fries or hushpuppies
- Coleslaw
- Lemon wedges
- Tartar sauce, cocktail sauce, or remoulade
Tips
- Fry lighter seafood (calamari, shrimp) first, then fish.
- Keep cooked seafood warm in a low oven while finishing batches.
- For a lighter option, this also works well in an air fryer.
If you want, I can:
- Make a Southern cornmeal-style platter
- Share an air fryer version
- Add homemade dipping sauces for the platter