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PREPARATION. Rinse fish well in ice cold water. Shake off excess water and completely coat fish in Seasoned Seafood Breading Mix. Deep fry fish at 350 degrees Fahrenheit until internal temperature is 145 degrees Fahrenheit and golden brown. Serve fish while hot and enjoy!
In short order, you can turn a cooler (or a freezer) full of fish into a tasty meal of hot and crispy, perfectly seasoned fish that’s ready to share. All you need is the fish, a pan of hot oil and some Louisiana Fish Fry.
Enjoy a taste of Louisiana with this crispy and flavorful Cajun fish fry. This recipe uses fresh fish fillets coated in a spicy cornmeal batter and fried to perfection. Serve with a tangy remoulade sauce, lemon wedges, and your favorite sides for a satisfying and delicious meal.
Louisiana Crispy Fried Fish (Cajun Recipe) Instructions: First, place oil into a large cast iron skillet or pot and put it on medium-high heat. You need enough oil in the pot to deep fry, about 1 – 2 inches.
To bread your fish with Louisiana Fish Fry, you can follow these simple steps: 1. Dip the fish fillets into a beaten egg or buttermilk to moisten them. 2. Coat the fish in Louisiana Fish Fry mix, making sure to evenly cover each fillet. 3. Gently press the coating onto the fish to ensure it adheres well. 4.
directions. For the fish: Smear a light coating of Tabasco over the filets. Season with Tony's, then coat with Louisiana Fish Fry (or other seasoned corn meal), and place in freezer until ready to fry up. Note: You don't want the fish frozen, but very cold.
Jump to Recipe. How to cook fried fish in a skillet at home with cod or your favorite fillets is here. Next to our Oven Fried Fish this is the best fish fry made on the stove so it is fresh and flaky with every bite. Crispy breading seasoned to your liking, spicy or mild just for your family.
1. In a shallow dish, pour the buttermilk and place the fish fillets in it. Allow them to soak in the buttermilk for about 10-15 minutes to tenderize the fish and enhance the flavor. 2. In another shallow dish, combine the flour, Cajun seasoning, garlic powder, paprika, cayenne pepper, salt, and black pepper. Mix well. 3.
Step by step. Step 1. Start with a 35-lb sack of live crawfish. Step 2. Rinse the crawfish several times until rinse water becomes clear. Step 3. Fill a 120-qt pot about halfway with water. Place over a high flame and bring the water to a boil. Step 4. Add 1 large bag of Louisiana Fish Fry Boil Seasoning and 1 Louisiana Fish Fry Seed Bag. Step 5.
For me, fried oysters and shrimp top the list of my favorites, but this recipe can be applied to turn any fish, soft shell crab, crawfish or just about anything else that comes from the deep blue into a Louisiana style fried seafood feast. Serve with fries for a classic seafood platter.