Crispy, Crunchy, and Better Than Takeout—A Full Seafood Feast at Home
If you’ve ever craved that classic Captain D’s fish plate, this homemade version by Kelley Wansley Harris is about to save you money and level up your kitchen game. From crispy battered fish to golden fries, sweet hush puppies, and creamy coleslaw, this plate brings the full Southern seafood experience right to your table.
This recipe is all about flavor, texture, and comfort. With a perfectly seasoned batter, crunchy coating, and homemade sides, every bite hits just right. And the best part? You don’t have to leave your house—or spend a fortune—to enjoy it.
Ingredients
For the Fish & Batter:
- Cod and/or perch fillets, fresh
- 1 cup all-purpose flour (White Lily preferred)
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1 tsp onion powder
- Salt & black pepper, to taste
- 1/2 tsp cayenne pepper
- 1 tsp seafood seasoning
- Sparkling water, for batter
- Oil, for frying
For the Hush Puppies:
- 1 cup self-rising cornmeal
- 1/4 cup chopped onion
- 1/2 cup cream-style corn
- 1 egg
For the Coleslaw:
- 2 cups shredded cabbage
- 1/4 cup chopped onion
- 1/4 cup shredded carrots
- 1/2 cup mayonnaise
- 2 tbsp sugar
- 1 tbsp rice wine vinegar
- Salt & pepper, to taste
For the Tartar Sauce:
- 1/2 cup mayonnaise
- 2 tbsp chopped dill pickles
- 1 tsp mustard
- 1 tbsp lemon juice
- Salt, onion powder, roasted garlic powder, to taste
For the Plate:
- Potatoes (taters), cut into fries
- Lemon wedges, malt vinegar, hot sauce (optional)
Step-by-Step Instructions
1. Prep the Sides
- Peel and cut potatoes for fries.
- Mix the hush puppy batter and set it aside.
- Prepare coleslaw and tartar sauce, then refrigerate.
2. Make the Batter
- In a bowl, combine flour, cornstarch, baking powder, seasonings, and sparkling water to create a smooth batter.
3. Fry the Fish
- Heat oil to 350°F.
- Dip fish in batter and fry in batches for about 6 minutes until golden and crispy.
- Drain on a rack.
4. Fry Hush Puppies & Extras
- Drop the hush puppy batter into the oil and fry until golden.
- Fry extra batter pieces (cracklings) if desired.
5. Fry the Fries
- Cook fries last until crispy and golden.
6. Plate & Serve
- Layer fries, add fish, hush puppies, coleslaw, and tartar sauce.
- Serve with lemon, malt vinegar, and hot sauce.
Pro Tips and Suggestions
- Use a draining rack to keep fish crispy
- Don’t overcrowd oil while frying
- Use sparkling water for a lighter batter
- Fry fries last for maximum crispiness
- Season every layer for full flavor
About the Creator
This recipe is by Kelley Wansley Harris, the personality behind @its_me_kellz. She brings bold, down-home Southern cooking with humor, flavor, and real kitchen energy that makes every recipe feel like family.
Kelley Wansley Harris | @its_me_kellz