Fried Seafood Platter

A fried seafood platter is a feast for the senses, combining a variety of seafood favorites in one mouthwatering dish. This platter is perfect for a family dinner, a gathering of friends, or a special occasion where you want to indulge in crispy, golden seafood. From succulent shrimp to tender fish fillets, calamari rings, and sweet sea scallops, each bite offers a unique texture and flavor. The secret to making this dish irresistible lies in the perfect blend of spices in the coating and the quick fry to achieve a light, crunchy exterior that complements the delicate seafood inside. Paired with tangy dipping sauces like tartar and cocktail sauce, this platter is sure to become a favorite for seafood lovers.

Why You’ll Love This Recipe

1. Variety of Seafood

The platter offers a delightful variety of seafood options, including shrimp, fish fillets, calamari, and scallops, ensuring there’s something for everyone to enjoy.

2. Crispy and Delicious

The combination of flour and cornmeal in the coating creates a perfectly crispy texture that enhances the natural sweetness of the seafood.

3. Quick and Easy to Make

With just 40 minutes from start to finish, this dish is quick and easy to prepare, making it ideal for busy weeknights or casual gatherings.

4. Perfect for Sharing

This platter is large enough to serve 4 people, making it the perfect dish to share with friends and family. The variety ensures everyone can enjoy a little bit of everything.

5. Versatile Dipping Sauces

Tartar sauce, cocktail sauce, and lemon wedges are all served on the side, allowing you to customize each bite with your preferred sauce or enjoy them on their own.

Ingredients

• Shrimp, peeled and deveined
• Fish fillets (cod, haddock, or catfish), cut into portions
• Calamari rings
• Sea scallops
• Buttermilk
• All-purpose flour
• Cornmeal
• Garlic powder
• Paprika
• Cayenne pepper (optional for spice)
• Salt and black pepper
• Vegetable oil, for frying

For the Dipping Sauces:

• Tartar sauce
• Cocktail sauce
• Lemon wedges

Variations

• Vegetarian Option: Substitute the seafood with vegetables like zucchini, mushrooms, and onion rings for a vegetarian-friendly version of this platter.
• Spicy Kick: Add more cayenne pepper or even a drizzle of hot sauce to the dipping sauces for a spicy twist.
• Panko Crust: For extra crunch, you can use panko breadcrumbs instead of the flour-cornmeal mixture.
• Gluten-Free: Use a gluten-free flour blend and gluten-free breadcrumbs to make this platter suitable for those with dietary restrictions.

How to Make the Recipe

Step 1: Prepare the Seafood

Rinse the shrimp, fish fillets, calamari rings, and sea scallops, then pat them dry with paper towels. In a large bowl, combine the seafood with the buttermilk and let it marinate for 15-20 minutes.

Step 2: Prepare the Coating

In a shallow dish, mix together the flour, cornmeal, garlic powder, paprika, cayenne pepper (if using), salt, and black pepper.

Step 3: Heat the Oil

In a large, deep skillet or fryer, heat vegetable oil to 350°F (175°C). The oil should be deep enough to fully submerge the seafood.

Step 4: Fry the Seafood

Remove the seafood from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, ensuring an even coat. Fry the seafood in batches to avoid overcrowding the pan.

• Shrimp: 2-3 minutes
• Fish fillets: 4-5 minutes
• Calamari: 1-2 minutes
• Scallops: 2-3 minutes

The seafood should be golden brown and crispy. Remove the seafood from the oil and drain it on a wire rack or paper towels.

Step 5: Serve

Arrange the fried seafood on a large platter. Garnish with lemon wedges and serve with tartar sauce and cocktail sauce on the side.

Tips for Making the Recipe

• Don’t Overcrowd the Pan: Fry the seafood in small batches to maintain the oil temperature, ensuring a crispy texture.
• Check the Oil Temperature: Use a thermometer to ensure the oil stays at the correct temperature for frying. If the oil is too hot, the seafood will burn; if it’s too cold, it will absorb too much oil.
• Pat Dry the Seafood: Before marinating, ensure the seafood is thoroughly patted dry to prevent excess moisture, which could interfere with the coating.
• Use Fresh Seafood: For the best results, use fresh or properly thawed seafood for a more flavorful dish.
• Customize the Coating: Feel free to adjust the seasoning in the coating to suit your taste. Add more paprika for a smokier flavor or cayenne for extra heat.

How to Serve

This fried seafood platter is great served with crispy French fries, coleslaw, or a fresh garden salad. The variety of dipping sauces—tartar, cocktail, and lemon wedges—allows for a personalized eating experience. Serve the platter as a main dish for lunch or dinner, or as a crowd-pleasing appetizer for a seafood feast.

Make Ahead and Storage

Storing Leftovers

Leftover fried seafood can be stored in an airtight container in the refrigerator for up to 2 days. To keep the coating crispy, you can reheat it in the oven at 350°F (175°C) for 10-15 minutes.

Freezing

If you want to freeze the fried seafood, place it in a single layer on a baking sheet and freeze until solid. Transfer the frozen pieces to a freezer-safe bag or container. When ready to eat, bake directly from frozen at 375°F (190°C) for 20 minutes or until heated through and crispy.

Reheating

For the best results, reheat fried seafood in the oven or air fryer to retain the crispy texture. You can also reheat it in a skillet over medium heat for a few minutes.

FAQs

1. Can I use frozen seafood?

Yes, you can use frozen seafood, but make sure to thaw it completely and pat it dry before marinating and coating.

2. Can I use a different type of fish?

Yes, you can use any firm white fish like tilapia, flounder, or halibut in place of cod or haddock.

3. Can I use a deep fryer instead of a skillet?

Yes, a deep fryer is a great option for frying seafood. Just be sure to follow the manufacturer’s instructions for oil temperature and cooking time.

4. Can I use a non-stick skillet for frying?

While a non-stick skillet can be used, a cast-iron skillet or deep fryer works better for even frying and crispiness.

5. How do I make the coating extra crispy?

To make the coating extra crispy, you can add a bit of baking powder to the flour and cornmeal mixture. You can also use panko breadcrumbs for a crunchier texture.

6. Can I use other seafood like lobster or crab?

Yes, you can add lobster or crab to the platter for an even more indulgent dish. Just ensure they are cooked properly before frying.

7. How do I prevent the seafood from becoming greasy?

Make sure the oil is at the right temperature and avoid overcrowding the pan when frying. Drain the seafood on paper towels to remove excess oil.

8. How long do I need to fry the seafood?

Fry the shrimp for 2-3 minutes, the fish fillets for 4-5 minutes, calamari for 1-2 minutes, and scallops for 2-3 minutes, or until golden brown and crispy.

9. Can I make this seafood platter gluten-free?

Yes, you can use a gluten-free flour and cornmeal mixture to make the platter gluten-free. Be sure to check the label of your taco seasoning and dipping sauces for hidden gluten.

10. Can I make the seafood platter in advance?

While frying seafood is best done fresh, you can prepare the coating and marinate the seafood ahead of time. Just fry it right before serving.

Conclusion

This fried seafood platter is an irresistible combination of crispy, golden seafood that’s perfect for sharing. With a variety of seafood, savory coatings, and flavorful dipping sauces, this platter will be a hit at any gathering. Whether you’re enjoying it as a main course or an appetizer, it’s a seafood lover’s dream come true!

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