# Fish, Coleslaw & Hushpuppies (Homemade Seafood Plate)

A homemade seafood plate featuring crispy fried fish, hushpuppies, coleslaw, and tartar sauce, inspired by Captain D's.

- Cuisine: American
- Category: Salad
- Language: en

## Ingredients

- 1.5 cups all-purpose flour
- 0.25 cup cornstarch
- 1 tablespoon baking powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 tablespoon succulent seafood seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup sparkling water
- 1.5 cups cornmeal
- 1 cup cream-style corn
- 0.25 cup finely chopped onions
- 1 egg
- 0.5 small cabbage, thinly sliced
- 0.33 cup chopped onions
- 0.25 cup shredded carrots
- 0.5 cup mayonnaise
- 2 tablespoons sugar
- 1 tablespoon rice vinegar
- to taste salt
- to taste pepper
- 1 cup mayonnaise
- 1 teaspoon mustard
- 1 tablespoon chopped dill pickles
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- cod
- perch
- potatoes
- oil
- lemon
- malt vinegar
- hot sauce

## Instructions

1. Peel and cut potatoes, wash them, and set aside to cook later.
2. In a bowl, add self-rising cornmeal, chopped onion, cream style corn, and an egg for hush puppies.
3. Mix the hush puppy ingredients together, cover the bowl, and set aside.
4. Thinly chop cabbage for coleslaw and add to a bowl.
5. Chop onion and add to the cabbage.
6. Shred carrots and add to the cabbage and onion mixture.
7. For the coleslaw dressing, mix mayo, sugar, rice wine vinegar, salt, and pepper in a separate bowl.
8. Pour the dressing over the slaw mixture and toss well.
9. Transfer the coleslaw to another bowl, cover, and set aside.
10. For the tartar sauce, combine mayo, dill pickle, mustard, lemon juice, salt, onion powder, and roasted garlic powder in a bowl.
11. Mix the tartar sauce well, add to another bowl, and set aside.
12. Prepare fish (cod and perch) for battering.
13. In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, onion powder, salt, pepper, cayenne, and succulent seafood seasoning for the fish batter.
14. Slowly pour in sparkling water to the batter mixture and mix until smooth.
15. Preheat oil to 350°F.
16. Batter the fish and carefully drop four pieces into the hot oil, avoiding overcrowding.
17. Cook the fish for about 6 minutes until golden brown and crispy.
18. Drain the fried fish on a draining rack to maintain crispiness.
19. Take some extra batter, throw it in the pot, and cook until golden brown to make cracklings.
20. Fry the hush puppies in the pot until golden brown.
21. Fry the fries last to ensure they are good and crispy.
22. Plate the fries first, then add the cracklings.
23. Lay the fried fish on the plate, followed by the hush puppies.
24. Add coleslaw on the side, then a scoop of tartar sauce.
25. Garnish with a lemon, malt vinegar, and hot sauce.

## Equipment

- bowl
- draining rack
- pot
- forks

## Tips

- Adjust fish batter consistency to be slightly thick but pourable.
- Do not overcrowd the pot when frying fish to ensure crispiness.
- Drain fried fish on a draining rack, not paper towels, to maintain crispiness.
- Chill coleslaw for at least 30 minutes before serving for best flavor.

## Source

- Original video: https://www.facebook.com/share/v/1JoJS1kuWx/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/2d02cb0c-044b-42c8-9eb3-2f626dc528c0
- Extracted: 2026-03-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt