It’s spring. The weather is glorious. I have spring fever…badly, and it’s time for as much outdoor cooking as humanly possible.
I grill all the time, any meal of the day. Last year, we did a crawfish boil with friends (and may again this year). This spring while the temperatures for lounging on the back porch haven’t reached scorching, we’re going to have a fish fry. We already have the big, deep-fryer from the crawfish boil last year (we used it as a boiler), so this year, we’re going to try some crispy fish instead.
Not too long ago (a few years, I’d say), my fiancé convinced me to try his fried catfish at a local restaurant. I’d never really had it before, but I loved it the minute that crispy crust hit my taste buds. I want to be able to do that at home!
Tony Chachere’s® makes it easy. The brand’s Crispy Creole Fish Fry Mix is a combination of Tony’s famous spices and a cornmeal base, to give you crispy, restaurant-style fish at home. You can use it on any fish, and it’s super easy. You just pat your fish dry with a paper towel. Place the Tony Chachere’s® Crispy Creole Fish Fry Mix in a large, shallow bowl or pan. Dip fish pieces into mix, pressing lightly to coat both sides. Heat your oil to desired temperature. Test temps with a little bit of the fish fry mix. If it bubbles and sizzles, it’s ready for the fish. Fry fish for a few minutes or until golden-brown. Remove with a slotted spoon, and drain on paper towels.
P.S. Tony Chachere’s® also makes a hush puppy mix. This would be a great side dish for your fried fish!