Entree: United States – North Carolina (Southern United States) – Calabash-Style Seafood

Serving Size: 4

Approximate Time

Prep 50 min

Cook 35 min

Additional 25 min

Total 1 hr 30 min

Ingredients

- Peanut oil or vegetable oil for deep frying: about 6 cups (1.4 L)
- For the seafood:
  - 1 lb (454 g) large shrimp, peeled and deveined
  - 4 flounder fillets, approx. 4 oz (115 g) each (total ~1 lb / 460 g)
  - 1 cup (120 g) all-purpose flour
  - 1/2 cup (60 g) yellow cornmeal
  - 1 tsp (4 g) baking powder
  - 1 1/2 tsp (8 g) kosher salt, divided
  - 1/2 tsp (1 g) cayenne pepper
  - 1/2 tsp (1.5 g) freshly ground black pepper
  - 2 large eggs
  - 1 cup (240 ml) buttermilk
  - 1/2 cup (60 g) fine dry breadcrumbs or panko (optional for extra crispness)
  - 2 tbsp (30 ml) lemon juice
  - 2 tbsp (30 g) chopped fresh parsley (for garnish)
  - Lemon wedges for serving
- For shoestring fries:
  - 1.5 lb (680 g) russet potatoes, peeled and julienned or cut into thin fries
  - 1 tsp (4 g) kosher salt
  - 1/4 tsp (0.5 g) black pepper
- For hush puppies:
  - 1 cup (150 g) yellow cornmeal
  - 1/2 cup (60 g) all-purpose flour
  - 1 tsp (4 g) baking powder
  - 1/2 tsp (3 g) sugar
  - 1/2 tsp (3 g) salt
  - 1/4 cup (40 g) finely chopped onion
  - 1 large egg
  - 3/4 cup (180 ml) buttermilk
- For Coleslaw:
  - 4 cups (320 g) shredded green and red cabbage mix
  - 1 cup (120 g) shredded carrot
  - 1/2 cup (120 g) mayonnaise
  - 2 tbsp (30 ml) apple cider vinegar
  - 1 tbsp (15 g) granulated sugar
  - 1/2 tsp (3 g) kosher salt
  - 1/4 tsp (0.5 g) black pepper
- For house tartar sauce:
  - 3/4 cup (180 g) mayonnaise
  - 2 tbsp (30 g) dill pickle relish, drained
  - 1 tbsp (15 ml) lemon juice
  - 1 tsp (5 g) Dijon mustard or Creole mustard
  - 1/2 tsp (2 g) hot sauce (optional)
  - Salt and pepper to taste

Instructions

Short Description:
A classic North Carolina coastal plate of lightly breaded, crisp-fried seafood—flounder fillets and shrimp—served with fries, hush puppies, creamy coleslaw, and house tartar sauce for a full Calabash-style meal.

Regional Notes:
This Calabash-style version features a light, crisp cornmeal-flour breading and quick deep-frying typical of restaurants from Calabash, NC. Unlike heavier Southern fish preparations, it emphasizes a delicate crunch and simple seasonings so the seafood remains the focus; served with fries, hush puppies, and coleslaw as is customary in the region.

1. Prep and heat oil: Fill a heavy deep pot or deep-fryer with oil to a depth of about 3 inches (7.5 cm). Heat to 350°F (175°C) and maintain that temperature for frying. Arrange a wire rack over a baking sheet and preheat oven to 200°F (95°C) to keep fried items warm.
2. Make coleslaw and tartar sauce: In a bowl whisk mayonnaise, apple cider vinegar, sugar, salt, and pepper; toss with cabbage and carrot. Refrigerate. In a small bowl stir together mayonnaise, relish, lemon juice, mustard, and hot sauce; season to taste and refrigerate.
3. Prepare hush puppy batter: Whisk cornmeal, flour, baking powder, sugar, and salt in a bowl. Stir in chopped onion. In a separate bowl beat egg with buttermilk, then combine with dry ingredients to make a thick batter. Cover and refrigerate until ready to fry.
4. Prepare frying coatings: In a shallow bowl mix 1 cup (120 g) flour, 1/2 cup (60 g) cornmeal, baking powder, 1 tsp (4 g) kosher salt, cayenne, and black pepper. In a second shallow bowl whisk eggs with 1 cup (240 ml) buttermilk and 2 tbsp (30 ml) lemon juice. If using breadcrumbs, spread them on a third plate.
5. Dry and season seafood: Pat shrimp and flounder fillets dry with paper towels. Lightly season both with the remaining 1/2 tsp (2 g) kosher salt and a pinch of black pepper.
6. Breading technique (Calabash-style): Dredge shrimp and fillets first in the dry flour-cornmeal mixture, then dip into the egg-buttermilk mixture, and finally press into breadcrumbs (optional) or back into the flour-cornmeal mix for a light, even coating. Shake off excess.
7. Fry hush puppies and fries first: Bring oil back to 350°F (175°C). Fry hush puppies by spoonfuls (use a small cookie scoop or tablespoon) in batches, about 2–3 minutes per side, until deep golden. Drain on paper towels and keep warm on the rack in the oven. For fries: Fry potato strips in batches until light golden and tender, about 4–5 minutes per batch; drain and sprinkle with 1 tsp (4 g) salt and 1/4 tsp (0.5 g) pepper. Return fries to oil for a second fry at 375°F (190°C) for 1–2 minutes to crisp, then drain and keep warm.
8. Fry seafood: Maintain oil at 350°F (175°C). Fry flounder fillets in batches, about 3–4 minutes per side (depending on thickness), until coating is golden and fish flakes easily. Shrimp will fry quickly—about 1.5–2 minutes per side—until pink and firm. Avoid overcrowding. Drain fried seafood on the rack in the oven to keep warm and crisp.
9. Finish and plate: Toss fries briefly with a little extra salt if needed. Portion 1 flounder fillet and roughly 1/4 lb (113 g) of shrimp per plate, add a generous handful of shoestring fries, 3–4 hush puppies, and 1 cup (about 200 g) coleslaw. Spoon tartar sauce into a small ramekin and garnish with chopped parsley and lemon wedges.
10. Serve: Serve immediately while hot and crisp. Provide additional hot sauce and lemon on the side.