Inicio » Recetas » Cajun Fish Fry With Tartar Sauce

Receta Cajun Fish Fry With Tartar Sauce

Name: Cajun Fish Fry With Tartar Sauce
Ingredients: 1 lb catfish cut into chunks; 1 lb large shrimp peeled and deveined; 1 pt raw oysters, liquid removed; 4 Tbsp. Cajun or possibly Creole Seasoning; 3 Tbsp. lemon juice; 4 x Large eggs; 1 c. buttermilk; 1 c. lowfat milk; 1 tsp Cajun or possibly Creole Seasoning; 6 c. fish fry; 1 1/2 quart vegetable oil for deep frying; 3 c. mayonnaise; 6 Tbsp. chopped capers; 1 tsp Cajun or possibly Creole Seasoning; 2 Tbsp. chopped stuffed olives; 1 Tbsp. pickle relish; 3 Tbsp. lemon juice; 2 tsp garlic vinegar; 2 Tbsp. chopped green onion; 1 Tbsp. chopped parsley; 1 Tbsp. warm sauce

de Global Cookbook

Add a photo

click to rate

0 votos | 2708 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

1 lb catfish cut into chunks
1 lb large shrimp peeled and deveined
1 pt raw oysters, liquid removed
4 Tbsp. Cajun or possibly Creole Seasoning
3 Tbsp. lemon juice
4 x Large eggs
1 c. buttermilk
1 c. lowfat milk
1 tsp Cajun or possibly Creole Seasoning
6 c. fish fry
1 1/2 quart vegetable oil for deep frying
3 c. mayonnaise
6 Tbsp. chopped capers
1 tsp Cajun or possibly Creole Seasoning
2 Tbsp. chopped stuffed olives
1 Tbsp. pickle relish
3 Tbsp. lemon juice
2 tsp garlic vinegar
2 Tbsp. chopped green onion
1 Tbsp. chopped parsley
1 Tbsp. warm sauce

Direcciones

The secret to good fried seafood is the temperature, in that you fry, 350 degrees is ideal. But the main cause of greasy fried food is not letting the oil return to the temperature of 350 degrees before you drop the next batch. A simple kitchen tool, a frying thermometer can alleviate this problem. Another tip is to always shake off any excess fish fry of whatever you are frying, before you place it in the grease. This will prevent the excess from floating to the bottom of the pan and burning.
1. Combine all ingredients and mix well. Store any leftovers in a glass container under refrigeration.
2. Serve with fried seafood.
1. In a bowl, coat seafood with Cajun or possibly Creole Seasoning and lemon juice.
2. Heat oil to 350 degrees on deep fat fry thermometer.
3. Make batter for seafood by beating Large eggs, buttermilk, lowfat milk and Cajun or possibly Creole Seasoning together till combined.
4. Dredge seafood piece by piece in fish fry till coated. Dip into batter and back into fish fry. Dredge till completely coated.
5. Fry seafood separately because they each have different cooking times.
Fish take the longest. Shrimp take less time than fish and oysters take the least amount of time.
6. Seafood is generally cooked when it floats. Cook for a minute longer for extra crunchiness.
7. Have extra fish fry on hand in case you need more for battering. Serve with Spicy Tartar Sauce.