The Riverboat Platter from Aunt Catfish's on the River features golden fried catfish fillets, crispy hush puppies, and seasoned French fries, arranged to offer a hearty and satisfying Southern seafood feast.
Equipments
- Deep fryer
- Fry baskets
- Tongs
- Kitchen thermometer
- Sheet pans or trays
- Slotted spoon
- Mixing bowls
- Fish spatula
- Chef’s knife
- Cutting board
- Serving platters
- Paper towels
- Measuring cups and spoons
- Colander
Ingredients
- 1 lb (450g) catfish fillets
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs
- 1 cup buttermilk
- Vegetable oil, for frying
- 1 cup fine cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 large egg
- 1/2 cup buttermilk
- 2 tablespoons melted butter
- 4 large russet potatoes
- Salt, to taste
Make sure to use fresh catfish fillets to achieve the best flavor and texture for your Riverboat Platter. The combination of yellow cornmeal and all-purpose flour in the breading mixture provides a crispy, golden crust. Properly seasoning the hush puppy batter with sugar, baking powder, and cayenne pepper ensures a perfect balance of sweetness and heat. Maintain vegetable oil at the right temperature using a kitchen thermometer to avoid greasy or undercooked results. Your homemade Riverboat Platter from Aunt Catfish's on the River copycat menu will deliver an authentic Southern seafood experience right at your table.
Instructions
- Preheat deep fryer with vegetable oil to 350°F (175°C).
- Slice russet potatoes into fries; soak in water, then drain and pat dry.
- Combine 2 cups flour, 1 cup cornmeal, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1 tsp black pepper in a mixing bowl for fish coating.
- In another bowl, whisk 2 eggs with 1 cup buttermilk for fish dredge.
- Dredge catfish fillets in egg-buttermilk mixture, then coat in seasoned flour-cornmeal mixture.
- Arrange coated catfish fillets on a tray.
- For hush puppies, combine 1 cup cornmeal, 1/2 cup flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 tsp cayenne in a bowl.
- Whisk 1 egg, 1/2 cup buttermilk, and 2 tbsp melted butter together; mix into dry hush puppy ingredients to form a batter.
- Use two spoons to portion hush puppy batter; shape into balls or quenelles.
- Fry catfish fillets in batches for 3–5 minutes until golden; transfer to paper towel–lined tray.
- Fry hush puppies in batches for 2–3 minutes until golden; drain on paper towels.
- Fry potatoes in batches for 3–5 minutes until crisp and golden; season with salt.
- Arrange fried catfish, hush puppies, and fries on serving platters.
- Serve immediately while hot.
Substitution
The Riverboat Platter from Aunt Catfish's on the River copycat menu calls for specific ingredients and equipment to achieve the signature Southern seafood taste and texture. If catfish fillets are unavailable, you can substitute with other white fish like tilapia or cod, keeping in mind the cooking time might vary slightly. Vegetable oil is preferred for frying due to its high smoke point, but canola or peanut oil are suitable alternatives. Your hush puppies can be softened by adjusting the sugar and buttermilk amounts if the batter feels too dry or dense before frying. Use a kitchen thermometer to maintain the oil temperature around 350degF for crispy, perfectly cooked fish and sides.
Tips
Your catfish fillets should be patted dry before dredging to ensure the coating adheres properly, resulting in a crispier crust. Maintain the frying oil temperature consistently at 350degF (175degC) to prevent soggy or overly greasy seafood and fries. Use a kitchen thermometer to check the oil temperature frequently, adjusting the heat as needed for batch frying. Drain fried items on paper towels promptly to remove excess oil and keep your Riverboat Platter delightfully crispy.
Nutritions
The Riverboat Platter from Aunt Catfish's on the River provides a rich source of protein from the catfish fillets, which also deliver omega-3 fatty acids beneficial for heart health. The accompanying hush puppies and seasoned French fries contribute carbohydrates and dietary fiber from cornmeal and potatoes, along with fats from deep frying in vegetable oil. Your meal offers essential vitamins and minerals such as vitamin C, potassium, and iron, though it is also higher in calories and sodium due to the frying process and seasoning. Moderating portion size and balancing with fresh vegetables can help maintain a nutritious diet while enjoying this Southern seafood feast.
Storage
Store leftover fried catfish fillets, hush puppies, and seasoned French fries in an airtight container to maintain freshness and prevent sogginess. Cool the food to room temperature before refrigerating, and use within 2-3 days for optimal taste and safety. When reheating, use an oven or air fryer to crisp the exterior while ensuring the interior is heated through, preserving the signature golden, crispy texture of your Riverboat Platter.
Variation or Alternatives
You can swap catfish with tilapia or cod fillets for a milder flavor that still crisps well in the seasoned cornmeal coating. In place of deep frying, try oven-baking the catfish and hush puppies at 425degF (220degC), brushing them lightly with oil to reduce oil absorption while retaining crispiness. For a spicier hush puppy variation, add diced jalapenos or chopped green onions into the batter for extra flavor and texture. Consider sweet potato fries as an alternative to russet potatoes to introduce a natural sweetness and added nutritional value to your Riverboat Platter.
Allergies
The Riverboat Platter contains common allergens such as fish (catfish fillets), eggs, and dairy (buttermilk, melted butter). The use of wheat-based ingredients like all-purpose flour and cornmeal may pose risks for those with gluten sensitivities or celiac disease. Your careful attention to these components is essential if you have food allergies or intolerances.
Why this recipe?
The Riverboat Platter menu at Aunt Catfish's on the River offers a diverse selection of fresh Gulf seafood including fried catfish, shrimp, oysters, and crawfish, appealing to your craving for authentic Southern flavors. This platter captures the essence of the region's culinary tradition with its crispy texture and perfectly seasoned ingredients, making each bite a burst of savory delight. The combination of locally sourced seafood and Cajun-inspired spices makes it a unique dining experience worth replicating at home. Creating a copycat version allows you to enjoy the rich, comforting taste of this popular dish anytime.