I don’t know about you, but a good seafood platter on a warm day is just screaming summer. This Paleo Fried Seafood Platter will be the perfect dish to whip up for your next cookout.
Fourth of July is just around the corner and the only thing I can think about making is this with some corn on the cob. What’s nice is that this dish will be ready in under 30 minutes leaving you plenty of time to lounge and relax by the pool all day long.
In this recipe, I used calamari, cod, and shrimp, but you can add any other seafood you enjoy. Clams and mussles would be a nice touch in here as well.
To make these paleo and gluten-free, I used cassava flour. I haven’t tried it with gluten-free flour but if that’s all you have, feel free to give it a try. Otherwise, I recommend sticking to cassava flour or regular flour if you don’t have a gluten allergy.
My son has an egg allergy so I really had to think outside the box in how to make this work with an egg binder. Luckily, the brand Just Mayo cam out with a vegan egg substitute that’s a liquid consistency. It’s called Just Egg, as is the perfect egg replacement. You can find Just Egg at Whole Foods and Target in the refrigerated egg section at your grocery store.
Substitutes:
If you’re not gluten free and dairy free here’s how you can make this:
- Use two scrambled eggs instead of the plant-based eggs.
- Sub Cassava flour for 1/2 cup regular flour and 1/2 cup cornmeal
- Sub dairy-free Nutpods creamer for buttermilk or regular milk will do.
Please be sure to tag me in any of your Paleo Fried Seafood Platter creations.
Related Blog Posts: Gluten-free Dairy-free Po’Boy Sandwiches
Xo,
Natalie
Paleo Fried Seafood Platter
Paleo Fried Seafood Platter
Ingredients
- 1 lb shrimp peeled and deveined
- 4 cod fillets cut into thirds
- 3/4 lb raw calamari tubes sliced into rounds
- 1 cup cassava flour
- 1/3 cup Just Egg vegan eggs
- 1/4 cup Nutpods Original creamer
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste avocado oil for frying
Instructions
- In a large bowl, mix together the Just Egg and Creamer with a little salt and pepper
- In another large bowl, add the cassava flour, onion powder, garlic powder, salt & pepper. Mix and set aside.
- In a cast-iron skillet, add enough avocado to coat the bottom. Set to medium heat.
- Starting with cod, add all the cod into the egg mixture and mix well. Then add all the cod into the cassava flour and coat. Fry the cod for a few minutes on each side. Place them on a plate lined with a paper towel.
- Do the same for the shrimp and then the calamari. Shrimp just cook for 40 seconds per side and calamari for about 1 minute per side.
- Serve with tarter sauce, cocktail sauce, and lemon slices.
- Enjoy!