Crispy Fried Seafood Platter with Fries, Coleslaw, and Tartar Sauce

This fried seafood platter brings together crisp, golden seafood, hot fries, cool slaw, and two quick dipping sauces for a dinner that feels special but still fits a home kitchen. Use a mix of mild fish strips and shrimp, or swap in your favorite seafood that cooks at a similar pace.

Recipe at a glance

Yield: 4 servings
Prep time: 25 minutes
Cook time: 25 to 30 minutes
Total time: 50 to 55 minutes

Ingredients

• 1 pound firm white fish, cut into 1-inch strips
• 1/2 pound medium shrimp, peeled and deveined, tails on or off
• 1 cup buttermilk
• 1 tablespoon hot sauce, optional
• 1 1/2 cups all-purpose flour
• 1/2 cup cornmeal
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne, optional
• Neutral oil for frying, such as canola or peanut oil
• 1 1/2 pounds frozen or fresh-cut French fries
• 1 small lemon, cut into wedges

For the coleslaw:

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1/2 cup shredded carrot
• 1/3 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

For the tartar sauce:

• 1/2 cup mayonnaise
• 2 tablespoons finely chopped dill pickles or relish
• 1 teaspoon lemon juice
• 1 teaspoon finely chopped capers, optional
• 1/2 teaspoon Dijon mustard
• Pinch of black pepper

For the spicy red dipping sauce:

• 1/2 cup ketchup
• 1 to 2 teaspoons hot sauce
• 1 teaspoon lemon juice
• 1/2 teaspoon smoked paprika
• Pinch of salt

Instructions

1. Make the slaw first. In a large bowl, toss the green cabbage, red cabbage, and carrot. In a small bowl, stir together the mayonnaise, vinegar, sugar, mustard, salt, and pepper. Add the dressing to the cabbage and toss until coated. Cover and refrigerate while you cook the rest; the slaw should stay crisp, not watery.
2. Mix the sauces. Stir together the tartar sauce ingredients in one small bowl and the spicy red sauce ingredients in another. Chill both until serving so the flavors meld.
3. Prep the seafood. Pat the fish and shrimp very dry with paper towels. In a shallow bowl, combine the buttermilk and hot sauce, if using. In a second shallow bowl, whisk the flour, cornmeal, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
4. Heat the oil. Pour 2 to 3 inches of oil into a heavy pot or deep skillet and heat to 350 F. Keep a thermometer nearby if you have one. The oil should shimmer and gently bubble around a pinch of flour, but it should not smoke.
5. Coat the seafood. Dip the fish and shrimp in the buttermilk, then dredge in the flour mixture, pressing lightly so the coating clings. For extra crunch, dip and dredge a second time, especially on the fish.
6. Fry in batches. Fry the seafood in small batches, turning once, until deep golden and crisp, 2 to 4 minutes for shrimp and 3 to 5 minutes for fish depending on thickness. The coating should look dry and crunchy, and the seafood should reach 145 F in the thickest part.
7. Drain well. Move the fried seafood to a wire rack set over a sheet pan. Sprinkle lightly with salt while still hot. Avoid stacking pieces, which softens the crust.
8. Cook the fries. Prepare the fries according to package directions, or fry them separately if you prefer. If using the oven or air fryer, cook until the edges are crisp and browned and the centers are tender. Keep them hot while you finish the seafood.
9. Assemble the platter. Pile the fries on a large tray, add the fried seafood, and tuck in the slaw. Serve with lemon wedges, tartar sauce, and spicy red sauce on the side.

Tips

Keep the seafood pieces similar in size so they cook at the same rate. If you want a lighter version, you can air-fry the breaded seafood at 400 F until crisp and cooked through, but spray the pieces lightly with oil first for better browning. For a more kid-friendly platter, leave out the cayenne and hot sauce.

For flexible seafood options, use firm white fish, shrimp, or a combination. Avoid very delicate fillets, which can break apart in the fryer. According to FDA seafood guidance, seafood should be kept cold before cooking and cooked to a safe internal temperature; if you thaw frozen seafood, do it in the refrigerator, under cold running water, or in the microwave only if you plan to cook it right away.

Serving ideas

Serve the platter family-style with extra lemon wedges, pickles, and a simple green salad if you want to round out the meal. For a game-day spread, cut the fish into smaller pieces and offer the sauces in separate bowls so everyone can dip as they like.

Storage notes

Store leftover seafood, fries, and slaw in separate airtight containers. Refrigerate the seafood and slaw within 2 hours of cooking. Eat leftovers within 3 to 4 days for best quality. Reheat seafood and fries in a 400 F oven or air fryer until hot and crisp again; the microwave will soften the coating. Slaw is best cold and may need a quick stir before serving.

Sources

• FDA Seafood Safety
• King Arthur Churros