Best 3 Louisiana Fish Fry Cajun Recipes

LOUISIANA FISH FRY (CAJUN)

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.

CAJUN SEARED FISH FILLETS

Steps:

• Sprinkle Louisiana Fish Fry Cajun Blackened Seasoning on both sides of the fish fillets. In a large sauté pan, bring 2 tablespoons of butter to a simmer. Place fillets into skillet and sauté for 2-3 minutes until just starting to brown. Flip fillets and cook for another 2-3 minutes until desired doneness is achieved. With heat off, add the remaining 2 tablespoons of butter and let melt slowly; swirling pan from side to side. Serve on top of a bed of dirty rice made with Louisiana Fish Fry Dirty Rice Mix for some "Louisiana Lagniappe." Serve and savor!

BACKYARD CAJUN FIRE BOIL

Steps:

• Fill an extra-large pot fitted with a basket strainer about halfway with water. Squeeze lemons into water and then add them to the pot. Bring to a rolling boil. Add seasoning mix and stir to combine. When seasoned water is boiling, add onion, potatoes and corn. Cook for 5 minutes. Next, gently add crawfish and sausage and cover the pot. Cook for 5 minutes. Add shrimp to the pot, cover and cook for 2 minutes. Remove pot from heat, cover and let sit for 15 minutes to allow seafood and vegetables to absorb flavors of spices. Lift strainer out of water and allow to drain over the pot. Carefully pour basket contents out on a newspaper-lined table outside.