|by Mary Land|
Creole cuisine, Cajun cooking, and the sophisticated gumbo of New Orleans-can any state boast a fais-do-do in the kitchen like Louisiana's? Origin...
Tip: Try cajun fish for more results.
1 - 8 of 8 for fried cajun fish
Mix mustard and hot sauce. Dip fish in mixture then roll in cornmeal. Deep fry to a golden brown.
Pour lemon juice over crabmeat. Add all other ingredients and toss lightly. Place in greased casserole or individual shells. Bake at 350 degrees for ...
Mix all ingredients (except fish) together. Use ... or maybe gumbo. Real cajun recipes use butter (lots). Read Paul Prudhomme's book for the Real McCoy.
Season each side of fish with seasoning. Dip ... a dash of Cajun seasoning and wine ... buttered carrots, easy to impress guests with this Cajun delight.
Thaw fish if frozen. In ... tartar sauce and lemon. Serves 4. Above cooking time is for fillets cut about 1/4 inch thick, if thicker, cook slightly longer.
Soak catfish fillets ... and seasonings. Remove fish from milk and ... frothy. Saute fish for approximately 8 minutes per side. Serve hot with lemon wedges.
Mix all ingredients ... water. A rather thin batter seems to work better for me. Dip the pieces of fish and either deep fry or pan fry until golden brown.
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