Best Ever Grain Free Cajun Fried Seafood Platter
An authentic south Louisiana recipe with zesty flavor and a light, airy crunch.
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Servings: 2
Ingredients
- 1 batch Homemade Cajun Tartar Sauce
- 1 pound peeled and deveined shrimp
- 1 pint fresh oysters
- 1 pound fresh catfish fillets, cut into strips
For the Seafood Seasoning
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 teaspoon parsley flakes
- 1 teaspoon paprika
- 1/2 teaspoon hot sauce
- 1 tablespoon garlic powder
Egg Wash
- 5 eggs
- 1/2 teaspoon hot sauce
- 1 tablespoon water
Cajun Fried Seafood Platter Batter
- 1 1/2 cups cassava flour
- 1 cup arrowroot starch
- 1 teaspoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 48 ounces cooking oil
Instructions
- Make the homemade tartar sauce according to these directions. Refrigerate until the seafood is ready.
- Drain the oysters in a colander. Discard liquor. Set aside.
- Mix the seafood seasoning. Sprinkle half on the catfish strips and the other half on the fresh shrimp. Set aside.
- Use a cooking thermometer to heat oil to 350 degrees Fahrenheit.
- Make the Cajun fried seafood platter batter by mixing all of the ingredients together in a small bowl. Set aside.
- Make the egg wash by whisking the eggs with the hot sauce and water until lightly beaten.
- When the oil is hot, start by submerging the shrimp into the egg wash, then into the batter in batches.
- Fry the batches for about 3 to 4 minutes, or until the shrimp are cooked through and the batter is crispy. (NOTE: This batter is really light, and darkens once you take the seafood out and let rest on paper towels. Be careful, or you might overcook the shrimp and catfish. The batter is so light that the oysters will be darker because you can see their natural color through the light batter.)
- Next, dip the catfish strips in the egg wash, then the batter. Fry for 3 to 4 minutes per batch, or until cooked through with a crispy coating.
- Dip the oysters in egg wash, then batter. Fry in batches for 3 to 4 minutes, then drain on clean paper towels.
- Serve with homemade Cajun tartar sauce and hot sauce, and baked or fried French fries, if desired.
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