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Pittsburgh Friday Fish Fry Sandwich

Calabash-Style Fried Seafood Platter

Calabash-style seafood is known for a light hand: small pieces, a thin coating, and quick frying. Use shrimp, fish, oysters, or a mix.
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Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 1/2 pounds shrimp, fish strips, oysters, or mixed seafood
  • 1 cup whole milk or buttermilk
  • 1 cup all-purpose flour
  • 1/2 cup fine cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • Vegetable oil for frying
  • Lemon wedges and tartar sauce

Method
 

Instructions
  1. Pat seafood dry. Soak briefly in milk or buttermilk while oil heats.
  2. Whisk flour, cornmeal, salt, pepper, and paprika.
  3. Heat 2 inches of oil to 350 degrees.
  4. Lift seafood from milk, dredge lightly in flour mixture, and shake off excess.
  5. Fry in small batches until golden and cooked through. Drain well.
  6. Serve hot with lemon, slaw, and hushpuppies.

Notes

  • The coating should be light, not heavy.
  • Small batches keep the oil hot and the seafood crisp.
Safety note: Cook seafood to a safe internal temperature and avoid cross-contamination with raw seafood juices.