Dish

Calabash-Style Seafood

Calabash-style seafood is made by coating a variety of seafood such as shrimp, oysters, and catfish in a mixture of cornmeal and spices, and then deep-frying until crispy. The dish is typically served with coleslaw and hushpuppies. The dish is known for its crispy and savory flavors, and is a favorite among seafood lovers in the southern United States.

Cuisine of the Americas› Caribbean cuisine

Seafood

Origins and history

Calabash-style seafood is a traditional dish from the coastal region of North Carolina, and has since become popular throughout the southern United States. The dish is often served at seafood restaurants and festivals.

Dietary considerations

This dish is not suitable for those with fish or shellfish allergies. It is also high in calories and should be consumed in moderation.

Variations

There are many variations of calabash-style seafood, with different regions of the southern United States adding their own unique twist to the dish. Some variations include using different types of seafood or adding hot peppers to the cornmeal coating.

Presentation and garnishing

Calabash-style seafood is typically served on a platter, with the seafood arranged in an attractive manner. Garnishes such as lemon wedges or tartar sauce can be added for extra flavor and visual appeal.

Tips & Tricks

To make the dish even more flavorful, add a pinch of cayenne pepper or Old Bay seasoning to the cornmeal coating. This will enhance the natural flavors of the seafood and create a more complex flavor profile.

Side-dishes

Calabash-style seafood is typically served with coleslaw and hushpuppies, but can also be enjoyed with other southern side dishes such as macaroni and cheese or collard greens.