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Prepare fish as directed above and fry until done, about 3-5 minutes. Fish is done when it flakes easily with a fork. 3. Drain on paper towels and let fish stand for 1-2 minutes before serving. Note: 1 (9-ounce) box of Shore Lunch Cajun Style Breading/Batter coats about 5 pounds of fish. Use 4 eggs, beaten or 1 cup of milk when using the entire.
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Instructions. Pre heat oil in a large pot to 350F degrees. Rinse, peel, devein shrimp, leave tail intact if desired. Pat dry . Place shrimp in a large bowl, coat with mustard and spices such as garlic powder, onion powder, tony's seasoning. Pour in buttermilk and set inside refrigerator to marinate for 30 minutes.
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In another mixing bowl, pour in the corn flour. Add ½ cup of flour, 1 tablespoon salt and 2 tablespoons Tony's. Stir altogether well. Battering the Cajun Fried Catfish. Using your left hand, drop several pieces of catfish in the egg wash and cover completely. Cajun Cooking TV Chefs. Pull out and drop in the corn flour mixture.
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In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco, and half of the salt and peppers. Put the all-purpose flour in a plate or wide, shallow bowl. In another bowl, combine the remaining salt and black pepper with cayenne pepper, and the corn flour; stir to blend thoroughly. Cut fish fillets into bite-sized chunks or nuggets.
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Add potatoes to the batter and toss, making sure to coat each fry completely. Fill a large cast iron or enamel pot with 3 inches of peanut oil. Heat oil to 325° over medium-high to high heat. In 2 - 3 batches, add fries and blanch until lightly golden and limp, yet cooked through (see third image).
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Instructions. Combine the two sticks of softened butter with the Cajun seasoning, parsley and minced garlic in a large bowl. Use a hand mixer or a stand mixer to whip the butter with the ingredients until incorporated. Transfer to a food storage container and store in the refrigerator for up to 2 weeks.
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Ingredients. 1/2 cup butter, softened; 1 teaspoon brown sugar; 1 teaspoon chili powder; 1/2 teaspoon dried thyme; 1/2 teaspoon cayenne pepper; 1/4 teaspoon garlic powder
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Add lime juice for extra taste. Set aside for later use. Step 3: Take a large bowl. Take 500 grams of prawns and coat them with 1/2 tbsp of the cajun spice mix. Step 4: Take another bowl. Add 100 grams of polenta, 100 grams of cornflour, 1 tsp of mustard powder, remaining cajun spice mix, and mix together. Step 5:
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Prepare the egg wash by breaking an egg into a mixing bowl. Whisk in some milk (maybe a cup). Squeeze in a wedge of lemon or lime juice. In another mixing bowl, pour in the corn flour (or Shrimp & Fish Fry mix). Add ½ cup of flour, 1 tablespoon salt and 2 tablespoons Tony's Creole Seasoning.
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Step 3. Place vegetables, meat, poultry or fish in bag and shake to coat thoroughly. (For fish, soak in milk as long as possible before coating.)
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If you have a microwave, you can knock this recipe out in a matter of minutes. If you don't, you are also able to make this recipe with a small saucepan on the stovetop. In a microwave-safe container, heat butter until completely melted (about a minute). Add the remaining ingredients and mix with a whisk or fork until well blended.
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Using a deep frying pan, add oil and place over medium-high heat until it reaches 350°F. (Test oil by dropping a pinch of dry breading into oil. If it bubbles immediately, then oil is ready.) Working in batches of 13-15 shrimp at a time, fry for 1-2 minutes per side, or until golden brown.
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Pour the mixture over the shrimp, cover, and refrigerate for at least 15 minutes and up to 1 hour. In a shallow dish, combine 1 tablespoon Cajun seasoning and the fish-fry mix, cornmeal, or self-rising flour. Dredge the shrimp in the mixture and shake off any excess. Arrange the shrimp in a single layer on 2 baking sheets.
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In a shallow dish, combine the cornmeal, Cajun seasoning, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper. Mix well. Heat about 2 inches of oil in a large skillet over medium-high heat. The oil should be around 375°F. Dredge the fish pieces in the cornmeal mixture, shaking off any excess.
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Whisk in beer and hot until the batter is well blended. Let stand for 30 minutes. In a deep fryer or stainless steel pot, heat at least 2 inches of oil over medium heat to 365°F. Dip shrimp in beer batter, let excess batter drip off, and gently place them into the hot oil. Fry in small batches until golden brown and crispy, about 2 minutes.
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Ingredients. 1 cup all-purpose flour. 1 cup cold water. 1/2 tsp sugar. 1 egg. 1/2 tsp salt. 1/2 tsp white pepper. Instructions. Mix all ingredients then set aside in the refrigerator for a few minutes before using.
