Fried Seafood Platter
Dive into the delicious world of crispy, golden perfection with this Fried Seafood Platter recipe—a seafood lover's dream come true! Featuring tender shrimp, succulent calamari rings, and flaky white fish fillets, each piece is soaked in tangy buttermilk for extra tenderness before being coated in a flavorful combination of flour, cornmeal, and spices like paprika and cayenne. After frying to a perfect crunch, the seafood is served hot alongside zesty lemon wedges and creamy tartar sauce, creating a restaurant-quality experience right in your kitchen. With its irresistible textures and bold seasoning, this Fried Seafood Platter is perfect for family dinners, celebrations, or when you're simply craving a taste of the coast.
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Recipe Information
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 0.5 pound calamari rings
- 1 pound white fish fillets (such as cod or haddock), cut into pieces
- 1.5 cups all-purpose flour
- 0.5 cup cornmeal
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon cayenne pepper
- 1 cup buttermilk
- 4 cups vegetable oil, for frying
- 1 whole lemon wedges, for serving
- 0.5 cup tartar sauce, for serving
Instructions
Begin by soaking the shrimp, calamari rings, and fish fillet pieces in buttermilk. Place them in a large bowl, pour the buttermilk over, cover, and refrigerate for 20 minutes. This will tenderize the seafood and help the coating adhere better.
In a separate large mixing bowl, whisk together the flour, cornmeal, sea salt, black pepper, paprika, garlic powder, and cayenne pepper. This will be your dredging mixture.
Pour the vegetable oil into a deep fryer or a large heavy-bottomed pot. Heat the oil to 350°F (175°C). Use a thermometer to ensure the correct temperature.
Remove the seafood from the buttermilk, allowing any excess to drip off, and then dredge them in the flour mixture, coating each piece thoroughly. Shake off any excess flour mix.
Working in batches, carefully lower the seafood into the hot oil using a slotted spoon or a spider strainer. Do not overcrowd the pot as this will lower the oil temperature and result in greasy seafood.
Fry each batch for 3-4 minutes or until the seafood is golden brown and cooked through. Remove the seafood and let it drain on a paper towel-lined plate to remove any excess oil.
Continue frying the remaining seafood, ensuring the oil temperature returns to 350°F (175°C) between each batch.
Serve the fried seafood hot with lemon wedges and tartar sauce on the side for dipping. Enjoy your homemade seafood platter!
Nutrition Facts
Calories |
11526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1059.5 g | 1358% | |
| Saturated Fat | 155.8 g | 779% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1478 mg | 493% | |
| Sodium | 8381 mg | 364% | |
| Total Carbohydrate | 274.5 g | 100% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 22.7 g | ||
| Protein | 266.4 g | 533% | |
| Vitamin D | 46.1 mcg | 231% | |
| Calcium | 672 mg | 52% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3974 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
