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Seafood: Cajun Fish Fry with Tartar Sauce
The secret to good fried seafood is the temperature,
in which 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 from
whatever you're frying before you place it
in the grease. This will prevent the excess
fish fry from floating to the bottom of the
pan and burning.
Ingredients:
1 lb. catfish cut into chunks
1 lb. large shrimp peeled and deveined
1 pint raw oysters, drained
4 tablespoons Boo Boo’s Cajun Shaker Seasoning
3 tablespoons lemon juice
Batter for Seafoods:
4 eggs
1 cup buttermilk
1 cup milk
1 teaspoon Boo Boo’s Cajun Shaker Seasoning
6 cups fish fry
1 1/2 quarts vegetable oil for deep frying
Spicy Tartar Sauce:
3 cups mayonnaise
6 tablespoons minced capers
1 teaspoon Boo Boo’s Cajun Shaker Seasoning
2 tablespoons minced stuffed olives
1 tablespoon pickle relish
3 tablespoons lemon juice
2 teaspoons garlic vinegar
2 tablespoons minced green onion
1 tablespoon minced parsley
1 tablespoon hot sauce
Directions:
1. In a bowl, coat seafood with Boo Boo’s
Cajun Shaker Seasoning and lemon juice.
2. Heat oil to 350 degrees on deep fat fry
thermometer.
3. Make batter for seafood by beating eggs,
buttermilk, milk and Boo Boo’s Cajun Shaker
Seasoning together until combined.
4. Dredge seafood piece by piece in fish
fry until coated. Dip into batter and back
into fish fry. Dredge until 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.
Tartar Sauce:
1. Combine all ingredients and mix well.
2. Serve with fried seafood.
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