The Louisiana-style fish fry & Southern seafood favorites

The Gulf Coast is so abundant with fresh seafood that we’ve built our food traditions around it – starting with the classic Friday fish fry, served up during Lent with hushpuppies and coleslaw. And whether we’re cooking fish, shrimp, oysters, crabs or crawfish, we use bold seasoning and tasty dipping sauces to complete a seafood feast. Blue Plate Mayo is the ingredient that brings local flavor to the next level, as a baste or marinade locking in moisture and flavor, in spice rubs and batter mixes to create a golden and crispy fried crust, and for rich ’n creamy dipping sauces and delicious side dishes like slaw and mac ‘n cheese. Explore our seafood and sides recipes, all made extra tasty with Blue Plate – That’s the good stuff!

Fried Fish with Remoulade Sauce

Fried Catfish with Creole Ravigote Sauce

A creamy Creole ravigote sauce made with Blue Plate Mayo and fresh, aromatic herbs like tarragon and parsley makes a perfect topping for crispy fried fish.

Creole Crab Cakes 

Savor the coastal flavor of fresh lump crab meat cooked to crispy, golden perfection. Serve with creamy tartar sauce for dipping, as an appetizer or as a lunch entree served with a salad.

Shrimp Patty Sandwiches

Spicy shrimp patties, or shrimp cakes, are made in the same style as crab cakes. Serve them on a soft brioche bun dressed with lettuce and tomato.

Fish Fry Sides

• Buttermilk & Sweet Onion Hushpuppies – No Southern fish fry is complete without cornbread hushpuppies. These are served with a creamy remoulade sauce.
• Buttermilk Coleslaw – Tangy, creamy, and perfect alongside crispy fried fish.
• Traditional Coleslaw –  A well-balanced slaw that hails from an old Southern recipe.
• Crab Boil Potato Salad – Tastes just like the potato salad that Maw-maw makes with leftover potatoes from a seafood boil – spicy, zesty and unapologetically full of classic Louisiana flavor.

Seafood Salads & Specialties

• Shrimp Remoulade Salad – This is a French or classic white remoulade with cornichons, capers, lemons and herbs to give it a bright, tangy flavor, perfect with Gulf shrimp.
• Fancy Cajun Crab Dip – A rich and creamy appetizer featuring succulent crab meat. Serve as a dip with crackers, pita chips or veggies.
• Creole Shrimp Cocktail – Blue Plate Creamy Cocktail Sauce has a zesty horseradish kick that makes it the perfect dipping sauce for shrimp cocktail, the classic Southern appetizer and light luncheon dish that never goes out of style.
• Crawfish Hand Pies – So tasty, there are songs written about them. Filled with spicy crawfish tails in a creamy Creole sauce, they’re a taste of the bayou that can be made ahead of time and frozen.
• Grilled Blackened Shrimp Skewers – Plump Gulf shrimp are a classic on the grill, and these are full of Louisiana’s Cajun and Creole flavors. Serve them with chilled coleslaw for an easy family meal.
• Crawfish Fritters with Spicy Comeback Sauce – Springtime is both crawfish season and festival season in Louisiana, which is why hot, crispy fritters stuffed with crawfish are a mainstay.

Seafood Po-Boys

• Shrimp Salad Po-Boy – Shrimp salad is served on French bread in the style of po-boy sandwiches, dressed with lettuce, tomato, mayonnaise and dill pickle.
• Fried Shrimp Po-Boy – Fresh jumbo Gulf shrimp fried crispy and piled on French bread, dressed with mayonnaise, lettuce, tomato and sliced pickle.
• Catfish Po-Boy – A classic! Or forego the French bread, add a squeeze of lemon, and start dipping your fried catfish.\
• Fried Crawfish Po-Boys with Remoulade Sauce – Light, flaky French bread stuffed with spicy fried crawfish, dressed with shredded lettuce, tomato and a tart French-style remoulade sauce.

Dipping Sauces

Southerners know every seafood feast needs the perfect dip. Whether fried, boiled, or grilled, it’s all about the sauce. Blue Plate Creamy Cocktail and Tartar Sauces and Hot & Spicy Mayo are ready to go anytime, or use Blue Plate Mayo as a base to create your own signature sauces!

• Tartar Sauce – Quick and easy, this sauce offers a hint of cayenne, making it perfect for dipping fried fish or dressing a po-boy.
• Pink Fry Sauce – A close cousin to Sriracha Comeback Sauce, this one features Blue Plate mayo, ketchup, Worcestershire sauce and seasonings.
• Sriracha Comeback Sauce – A Mississippi favorite for dipping boiled or fried seafood, this Comeback sauce doubles as a great salad dressing.
• Louisiana Style Remoulade Sauce – In Louisiana, remoulade is a staple at any fish fry or seafood meal.