Best 5 Cajun Pheasant Fingers Recipes

DIANE'S PHEASANT FINGERS

Steps:

• Mix dry ingredients in a bowl.
• Beat eggs and add milk in a shallow dish.
• Heat oil in frying pan over medium heat.
• Cut pheasant breasts into 3 x 3/4 inch strips.
• Dip into egg and milk mixture, then into flour mixture.
• Put pheasant pieces into hot oil and cook until golden brown, about 3 minutes on both sides.
• Drain on paper towels.
• Serve!

CAJUN-STYLE CHICKEN FINGERS

Steps:

• Cut chicken into 1 inch strips, or"fingers" about 3 inches in length.
• Mix together remaining ingredients, (except breadcrumbs and 3 tbsp. margarine), in a bowl and add chicken and mix well, insuring that chicken is coated on all sides.
• Allow chicken to marinate in this for at least 20 minutes.
• Coat chicken in breadcrumbs, shaking off excess, and place chicken fingers on plate.
• Heat margarine in skillet over medium heat; add chicken fingers, and cook until browned and crispy, about 5 minutes per side.
• Add more margarine to the skillet if necessary.
• Drain fingers on paper toweling.
• Serve hot with Tabasco sauce, if desired.

CATFISH FINGERS WITH CAJUN REMOULADE SAUCE

Steps:

• For the sauce: In the bowl of a food processor, add the onions, celery and capers and process until finely chopped. Mix the chopped vegetables with the mayonnaise, relish, seafood seasoning, pepper and celery salt.
• For the catfish: Preheat the deep fryer to 325 degrees F. In the bowl of a food processor, add the cornmeal, flour, pecans, seafood seasoning and celery salt and pulse until combined. In a separate bowl, whisk the eggs. Dip the catfish slices in the eggs, then coat the catfish in the cornmeal mixture. Fry the fish until golden brown. Serve the hot catfish with remoulade sauce on the side.

CAJUN PHEASANT FINGERS RECIPE - (5/5)

Steps:

• Spice mix: In shallow dish, combine spice mix ingredients. Dip: In 1 qt saucepan, combine preserves and mustard. Cook over medium heat for 4 or 5 minutes, or until mixture bubbles and becomes smooth, stirring frequently. Bird: Dredge pheasant strips in spice mix to coat. In 12inch skillet heat oil and butter over medium heat. Add pheasant strips. Cook for 4 to 5 minutes or until browned, turning strips over once. Remove strips from skillet and drain on paper-towel-lined plate. Alternatively, strips may be grilled - coat in olive oil, dredge to coat, and then grill. Serve strips with apricot sauce for dipping

CAJUN COUNTRY FRIED CHICKEN

Steps:

• In a large bowl, combine milk and 1 tablespoon Cajun seasoning; add chicken. Cover and refrigerate for at least 2 hours. , In a large shallow dish, combine the flour, lemon pepper, garlic salt and remaining Cajun seasoning. Drain chicken and discard milk mixture. Place chicken in flour mixture and turn to coat. , In a skillet, heat 1/4 in. of oil; fry chicken in batches until golden brown and juices run clear, 7-8 minutes.