In this video I show you how to prepare a fried seafood platter, just as it is done up and down the southern states along the Gulf of Mexico! Growing up, my family would occasionally go to some of the best restaurants on the Biloxi beach here in Mississippi, and I would always order the seafood platter, because it had some of everything, and I loved it all, as so many people do. Enjoy the video, and have a little taste of the way its down on the Coast!
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6 russet potatoes
4 tablespoons of white sugar
2 tablespoons of light corn syrup
Salt to taste
Cut potatoes into fries, and let soak in cold water for 10 minutes and rinse. This will remove much of the starch. Now heat enough water to cover fries, to a boil. Turn off heat, and stir in sugar and corn syrup until dissolved. Now let fries soak in this mixture for 10 minutes. Drain water well, and deep fry for 2 minutes. Drain fries on paper towels, and place on a rack, and place into the freezer for 20 – 30 minutes. Now remove fries and deep fry until golden brown at 350 degrees F
1 box of Jiffy corn muffin mix
¼ cup of all purpose flour
1 teaspoon of garlic powder
1 teaspoon of onion powder
¼ teaspoon of sea salt
¼ teaspoon of cayenne pepper
About 3 tablepoons of chopped green onions
Mix all ingredients, but don’t over mix. Heat oil up to 350 degrees F, and take a couple of spoons and spoon a small amount into the hot oil. Repeat until all the batter is used. Cook until golden brown, and flip as needed
Seasoned corn flour
Oil for frying (350 degrees F)
I used Zatarains fish fry in this cook, and I have always used it. Coat your fish fillets with a light dusting of the corn flour, and then fry until golden brown. The fish will normally float when done.
Fried Shrimp & Scallops
For the Shrimp & Scallops, I used a combination of milk and buttermilk (50/50) and seasoned the milk with a cajun seasoning. I always use Essence of Emeril on fried seafood. Great flavor! A place all the shrimp into the milk mixture, and then one at a time, I will coat with a seasoned self rising flour (also seasoned with Essence of Emeril) then deep fry at 350 degrees F until golden brown. Note: All seafood taste even better, if you use cottonseed oil! Plus it will hold up to the heat better than most oils, and it has no flavor of it’s own, to impart into the seafood, like vegetable oil will do.
½ cup of beer
Seasoned self rising flour
Mix the 1 egg with the beer, and now dip each oyster into this egg beer mixture, and then lightly coat with the seasoned self rising flour, and fry until golden brown at 350 degrees F. Drain on paper towels and enjoy!
1 pound picked crab meat
1 chopped onion
3 stalks of celery
1 clove garlic, finely chopped
3 springs thyme
3 springs parsley
1/4 teaspoon of red pepper flakes
1 cup of bread crumbs soaked in milk
Heat a saute pan with a tablespoon of butter added and when hot, add the vegetables, chopped fine, and the seasonings. Saute for 10 minutes, the remove and let cool.
Add the crab meat and the bread crumbs (squeeze to remove most of the milk) mixing gently so as not to break up the crab meat to much. Form into cakes and deep fry until golden brown. Note, they may take on a darker color than most seafood. Darker than golden brown.