@recipelady1111: Crispy Southern Fried Catfish & Gulf Shrimp Combo 🐟🍤🍋🌽🔥 Golden, crunchy cornmeal-crusted catfish fillets and succulent butterflied Gulf shrimp fried to crispy perfection, served with homemade zesty tartar sauce and fresh lemon wedges. Prep time: 20 mins | Cook time: 15 mins | Total time: 35 mins | Servings: 4–6 Ingredients: For the Seafood & Buttermilk Soak: • 1.5 lbs fresh catfish fillets, cut into 3–4 inch strips • 1 lb large Gulf shrimp (16/20 count), peeled and deveined (tails on) • 1.5 cups buttermilk • 2 tbsp Louisiana hot sauce • 1 large egg, beaten For the Crispy Cornmeal Breading: • 1.5 cups yellow cornmeal (fine or medium grind) • 3/4 cup all-purpose flour • 2 tbsp Cajun or Creole seasoning • 1 tsp garlic powder • 1 tsp onion powder • 1 tsp smoked paprika • 1/2 tsp cayenne pepper • 1 tsp kosher salt and black pepper • High-heat oil (peanut, canola, or vegetable oil) for frying For the Quick Southern Tartar Sauce: • 3/4 cup mayonnaise • 2 tbsp dill pickle relish • 1 tbsp fresh lemon juice • 1 tbsp hot sauce • 1 tsp Creole or Dijon mustard • 1/2 tsp Old Bay seasoning For Serving: • Fresh lemon wedges • Fresh chopped parsley Instructions: Whisk the Sauce: In a small bowl, mix mayonnaise, pickle relish, lemon juice, hot sauce, Creole mustard, and Old Bay seasoning until smooth. Cover and chill in the refrigerator until ready to serve. Buttermilk Soak: In a large mixing bowl, whisk together buttermilk, hot sauce, and the beaten egg. Submerge the catfish strips and Gulf shrimp in the buttermilk mixture. Let soak for 15–20 minutes at room temperature to tenderize and season the seafood. Whisk the Breading: In a shallow dish or large rimmed tray, thoroughly combine yellow cornmeal, flour, Cajun seasoning, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper. Heat the Oil: Pour 2–3 inches of oil into a deep cast-iron skillet or Dutch oven and heat to 365°F (185°C). Dredge the Seafood: Remove catfish pieces and shrimp from the buttermilk soak in batches (allowing excess liquid to drip off) and press firmly into the cornmeal mixture, coating every piece thoroughly. Fry the Catfish: Carefully lower catfish strips into the hot oil. Fry for 4–5 minutes, turning once, until deeply golden brown, crunchy, and floating. Transfer with a slotted spoon to a wire cooling rack. Fry the Gulf Shrimp: Drop breaded shrimp into the hot oil and fry for 2–3 minutes until curled, golden, and crispy. Transfer to the wire rack with the fish. Season & Serve: Lightly dust the hot seafood with a pinch of extra Cajun seasoning while still sizzling. Serve immediately in baskets with cold tartar sauce, hot sauce, and fresh lemon wedges. Pro Tip: Use a 2:1 ratio of yellow cornmeal to all-purpose flour. The cornmeal provides that signature Southern crunch, while the flour creates a binder that keeps the crust locked tightly onto the fish without flaking off in the hot oil. #SouthernFriedCatfishandGulfShrimp #recipelady1111 #fyp #followmeformore #saveforlater

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Wednesday 26 August 2026 19:05:38 GMT