Vegetable oil, for frying
1 cup all-purpose flour
1 1/2 cups cornstarch, divided
2 tablespoons blackening seasoning
1 teaspoon baking powder
1/2 teaspoon kosher salt, plus more to taste
16 ounces chilled club soda
1 sweet onion, quartered and separated
1/2 cup fresh parsley leaves with tender stems
8 ounces redfish fillets, cut into 1-inch pieces
8 ounces alligator, cut into 2-inch cubes
12 fresh select oysters, shucked and drained
8 ounces crawfish tails
1 lemon, seeded and thinly sliced
Spicy Creamy Dipping Sauce (recipe follows
In a medium heavy-bottomed stockpot, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
In a large bowl, whisk together flour, 1 cup cornstarch, blackening seasoning, baking powder, and salt. Whisk in club soda just until combined (a few lumps are fine).
In a small bowl, place remaining 1/2 cup cornstarch. Add onion and parsley, tossing to coat. Remove onion mixture from cornstarch, and set aside. Repeat with fish, alligator, oysters, and crawfish.
Dip fish in batter, letting excess drip off. Fry, turning occasionally and separating as needed, until golden and crisp, 1 to 3 minutes. Using a slotted spoon, transfer to a paper towel-lined wire rack; season to taste with salt.
Repeat in batches, frying alligator first, then oysters, onion mixture, lemon slices, and crawfish, returning oil to 350° between batches. Serve with Spicy Creamy Dipping Sauce.