LOUISIANA FISH FRY (CAJUN)
My sister-in-law lives in northern Louisiana, near Haughton. I go hunting with her husband every year. While there, they will always do up a mess of fish (pearch, brim, catfish, what ever is on hand). This is their sure-fire recipe for one heck of a fish fry.
Provided by Pokey in San Antonio
Categories Cajun
Time 1h15m
Yield 12-15 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- Deep fry in hot oil. My brother in law cooks the fish out on the deck, using a liquid propane burner and a cast iron Dutch oven. He drops an unlit kitchen match in the oil. When it ignites, the oil is ready. That's around 325-350 degrees if you want to use a thermometer. Drop a few pieces of fish in at a time. Remove when golden brown and drop into a brown paper bag to drain and keep warm until all the fish is done.
- For the Hush Puppies: Crumble 1 1/2 sleeves of crackers by placing them in a zip lock bag and rolling with a rolling pin. Combine with remaining ingredients. Using two spoons, form into oval (foot ball shaped) balls.
- Drop into hot oil and cook until golden brown. Turning occasionally.
- For the Corn: Lightly coat each piece with the mustard. Coat with the fish fry, and deep fry in hot oil until golden brown.
Nutrition Facts : Calories 637.1, Fat 9, SaturatedFat 1.7, Cholesterol 140.2, Sodium 556.6, Carbohydrate 79, Fiber 7.4, Sugar 4.3, Protein 61.2
LOUISIANA STYLE FLOUNDER
This recipe was posted on a book group I belong to but is originally from a Weight Watchers cookbook. This dish is full of flavor. You won't be disappointed!
Provided by Dine Dish
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 Tablespoons of the oil in a nonstick skillet over medium-low heat.
- Add the onion, bell pepper, celery, and 1 Tablespoon of the Cajun seasoning.
- Cover and simmer until the vegetables are very tender, about 8 minutes.
- Add the tomato, garlic, thyme, and salt.
- Continue to cook, uncovered, until the tomato is very soft, about 5 minutes longer.
- Sprinkle the fish with the remaining 1 Tablespoon Cajun seasoning.
- Heat the remaining 1 teaspoon oil in a skillet over medium heat.
- Add the fish and cook until just opaque in center, about 3 minutes on each side.
- Transfer the fillets to a platter and spoon the sauce over the fish.
CAJUN COMPROMISE CATFISH
A fast, tasty, spicy fried fish recipe which can be adjusted to suit the cook's (or diner's) preference. I call it Cajun Compromise because the spice level is the result of a compromise between my wife and I. It can be served with tartar sauce for the timid, or hot sauce for the not-so-timid. Great for appetizers or a main dish.
Provided by NOCKO
Categories Seafood Fish Catfish
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Soak the fish pieces in milk for at least 30 minutes.
- In a small bowl, whisk together the egg and hot pepper sauce. In a separate bowl, stir together the flour, cornmeal, pepper, mustard and Cajun seasoning. Dip fish pieces into the dry mixture, then into the egg, then back into the dry mix. Set on a plate in the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish.
- Heat more than enough oil to cover the bottom of a large heavy skillet over medium-high heat. Fry fish pieces for 3 to 4 minutes per side, or until golden brown. Depending on how much and what kind of Cajun seasoning you used, some of the breading may get darker than the rest.
- Drain the fish on paper towels and serve with hot sauce or tartar sauce. Enjoy!
Nutrition Facts : Calories 447.8 calories, Carbohydrate 18.4 g, Cholesterol 158.1 mg, Fat 22 g, Fiber 1.3 g, Protein 41.2 g, SaturatedFat 5.4 g, Sodium 876.7 mg, Sugar 3.1 g
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