Friday night seafood! So happy to be in the kitchen today with this seafood platter and you’re really gonna love this because it’s a total homerun – chockfull with fried shrimp, fish fingers and easily bought over the counter shrimp cocktail and fresh crab. Serve this with a few of magic elixirs and you have something truly spectacular on your hands!

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Friday Night Seafood Platter


Ingredients

For the fish fingers

1 pound of cod — cut into 1-inch wide piece

1 cup King Arthur Paleo Baking Flour

11/2 tsp salt

½ tsp pepper

2 eggs

1/3 cup coconut oil

For the fried shrimp

1 pound Shell off, deveined, tail on (2025 Shrimp per pound)

1 cup Cup 4 Cup flour (or you can use King Arthur paleo baking flour)

1 tsp salt

½ tsp pepper

¼ cup cayenne

2 eggs

1/3 cup coconut oil

For the 999 Island Dressing

½ cup whole30 mayo (compatible store bought or homemade)

¼ cup Whole30 compatible ketchup

1 Tbsp coconut aminos

1 tsp hot sauce (Whole30 compatible)

1 garlic clove, pressed

¼ tsp black pepper

¼ tsp salt

¼ cup cornichons, chopped

1 ½ Tbsp white onion, minced

1 hard boiled egg, grated

For the platter

1 pound counter cocktail shrimp

1 pound crab 

lemon wedges

Creamy Citrus Chive Dressing

Whole30 Romesco Sauce


Instructions

Make the 999 Island Dressing

Put all of the ingredients in the bowl, except the grated hard boiled egg.  And mix well until all ingredients are combined.

Add egg and mix gently until full incorporated.

Store in the refrigerator for up to four days.

Make the fish fingers. 

Put flour in a shallow dish.

Beat eggs well and pour them into a second shallow dish.

Heat the coconut oil in a large skillet over medium heat.

Gently dredge each piece of fish in the egg (turning to coat well) and shake off any excess egg. Then dredge in the flour, shaking off any excess flour.

Turn heat down to medium low and place the fish pieces in the pan (you may have to work in batches so you don’t overcrowd the pan).

Cook for 4 minutes total, turning gently with tongs ½ way through (so 2 minutes per side). Set aside. 

Make the fried shrimp.

In a small bowl mix salt, pepper and cayenne. 

Season the shrimp with the salt and pepper mixture.

Put flour in a shallow dish.

Beat eggs well and pour them into a second shallow dish.

Heat coconut oil in a large skillet over medium heat.

Gently dredge each piece of shrimp in the egg (turning to coat well) and shake off any excess egg. Then dredge in the flour, shaking off any excess flour. 

Cook Shrimp for a total of 2 ½ – 3 minutes total. Turn down the heat if the oil gets too hot or you see the shrimp getting too brown too quickly. Turning gently with tongs halfway through. When finished, remove from the pan and set aside.  

Assemble the platter. 

On a large platter arrange the fish fingers, fried shrimp, cocktail shrimp, and crab. In three mini dip bowls, pour some 999 Island Dressing, Creamy Citrus Chive Dressing, and Whole30 Romesco sauce and nestle in the platter or arrange nearby. Garnish the platter with lemon wedges. S

Serve and enjoy!


Keywords: fish, seafood, shrimp, cod, crab