Zachran's Cajun Fried Seafood Platter Recipe

Zachran's Cajun Fried Seafood Platter Recipe

Go big or go home — Zachran's Cajun Fried Seafood Platter is the ultimate Louisiana feast. Golden-fried oysters, lobster, shrimp, fish, and crab, all seasoned with Zachran's bold Cajun spice blend and fried to crispy perfection. This is the platter that turns any meal into a celebration.

Ingredients

The Seafood

• 6 fresh oysters, shucked
• 2 lobster tails, split and cleaned
• 1 lb large shrimp, peeled and deveined
• 1 lb white fish fillets (catfish, tilapia, or cod), cut into strips
• 1 lb crab claws or soft-shell crabs, cleaned

Cajun Seasoned Breading

• 2 cups all-purpose flour
• 1 cup cornmeal
• 3 tbsp Zachran's Cajun Spice Blend
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and black pepper to taste

Egg Wash

• 3 eggs, beaten
• 1/2 cup buttermilk
• 1 tbsp hot sauce

For Frying

• Vegetable or peanut oil, for deep frying

For Serving

• Lemon wedges
• Remoulade or tartar sauce
• Fresh parsley, chopped
• Coleslaw and hush puppies (optional sides)

Instructions

1. Heat the oil: In a large deep pot or fryer, heat oil to 350°F.
2. Make the breading: In a large bowl, whisk together flour, cornmeal, Zachran's Cajun Spice Blend, garlic powder, onion powder, salt, and pepper.
3. Make the egg wash: In a separate bowl, whisk together eggs, buttermilk, and hot sauce.
4. Bread the seafood: Working in batches, dip each piece of seafood into the egg wash, then dredge in the seasoned breading, pressing gently to coat evenly. Shake off excess.
5. Fry in order:
   • Fish fillets: Fry 4–5 minutes until golden and cooked through.
   • Shrimp: Fry 2–3 minutes until pink and crispy.
   • Oysters: Fry 2–3 minutes until golden and edges curl.
   • Crab: Fry 3–4 minutes until deep golden brown.
   • Lobster tails: Fry 4–5 minutes until shell is bright red and meat is opaque.
6. Drain: Remove each batch with a slotted spoon and drain on a wire rack or paper towels. Season immediately with a pinch of Zachran's Cajun Spice Blend while hot.
7. Plate and serve: Arrange all the fried seafood on a large platter. Garnish with lemon wedges, fresh parsley, and serve with remoulade or tartar sauce on the side.

Tips

• Fry in small batches to keep the oil temperature steady and ensure maximum crispiness.
• A wire rack keeps the seafood crispy — avoid stacking pieces on top of each other.
• Double-dredge for an extra thick, crunchy crust.
• Serve immediately for the best texture.

Bold. Crispy. Cajun. Every bite seasoned with Zachran's Cajun Spice Blend.