Best 3 Louisiana Fish Fry Breading Mix Recipes

Embark on a culinary journey to the heart of Louisiana, where crispy, golden fish fry bread reigns supreme. Discover the secrets of creating the perfect coating, using the renowned Louisiana Fish Fry Breading Mix. This delectable blend of spices and seasonings transforms ordinary fish fillets into extraordinary culinary creations. Prepare to tantalize your taste buds with a symphony of flavors, as you delve into the art of mastering Louisiana fish fry breading.

Let's cook with our recipes!

CLASSIC FRIED FISH

Classic Fried Fish image

Number Of Ingredients 5

Ingredients

1-10 oz. bag of Louisiana Fish Fry Products Seasoned Fish Fry Coating Mix
ice cold water
vegetable or canola oil
3-4 lbs. of fresh catfish, trout or tilapia
1 10.5 oz. bottle of Louisiana Fish Fry Products Tartar Sauce

Steps:

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!Don't forget to grab Louisiana Fish Fry Tartar Sauce, lemon wedges or fresh Vidalia onions to complete the perfect fish fry spread.

LOUISIANA FISH FRY (CAJUN)

Louisiana Fish Fry (Cajun) image

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

Ingredients

6 lbs fresh water fish fillets
3 tablespoons Tabasco sauce
3 tablespoons Tony Chachere's Seasoning
2 (10 ounce) packages cornmeal (Louisiana Fish Fry)
3 cups crackers (crumbled)
5 green onions (chopped)
1 egg
1 (15 ounce) can creamed corn
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup cajun mustard
6 ears fresh corn (cut into thirds)
1 (10 ounce) package cornmeal (Louisiana Fish Fry)

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 FRIED OYSTERS

Louisiana Fried Oysters image

I found this recipe quite some time ago on another site and thought it sounded very good. I think the addition of the spices is very interesting and I can't wait to try it.

Provided by Dreamgoddess

Categories < 60 Mins

Time 50m

Yield 24 oysters

Number Of Ingredients 17

Ingredients

2 eggs
2/3 cup milk
1 tablespoon creole seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon hot sauce
1 teaspoon cayenne pepper
salt, to taste
pepper, to taste
2 dozen oysters
2 cups seasoned fish fry or 2 cups cornmeal
3/4 cup cornstarch
2 tablespoons creole seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne
1 teaspoon lemon pepper seasoning

Steps:

Combine the first 9 ingredients in a bowl and mix well.
Add in the oysters and marinate at least 30 minutes in the fridge.
Put the remaining ingredients in a paper bag and mix well by shaking.
Remove the oysters from the marinade and drop in the bag.
Shake the bag to coat the oysters and let them rest in the bag for a few minutes.
Heat about 2" of oil in the pan to 365 degrees.
Place the oysters in the oil leaving at least a 3/4" space between pieces (do not overcrowd them or the oysters will be soggy).
Fry the oysters about 4 minutes or until done.
Remove to paper towels to drain.
After most of the oil has drained, remove to fresh paper towels.
Make sure the oil is at least 360 degrees before adding and frying the next batch.

Tips:

For a crispy coating, use a combination of flour, cornmeal, and bread crumbs.
Season the breading mix generously with salt, pepper, and your favorite herbs and spices.
Use buttermilk or beer as the liquid ingredient to create a light and fluffy batter.
Coat the fish fillets or seafood in the batter, then roll them in the breading mix.
Fry the fish in hot oil until golden brown and crispy.
Serve the fried fish immediately with your favorite dipping sauce.

Conclusion:

Making delicious Louisiana fish fry at home is easy with the right breading mix. This recipe combines the perfect blend of flour, cornmeal, bread crumbs, and seasonings to create a crispy and flavorful coating for your fish. Simply coat the fish in the batter, then roll it in the breading mix, and fry it until golden brown. Serve the fried fish with your favorite dipping sauce and enjoy a taste of Louisiana right in your own kitchen.