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Cajun Fish Fry With Tartar Sauce Recipe - shrimp

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Categories:
shrimp oysters Cajun lemon juice eggs buttermilk milk Cajun fish fry vegetable oil mayonnaise capers Cajun olives pickle relish lemon juice garlic vinegar green onion parsley warm sauce
Viewed: 57 - Published at: 5 years ago

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

Method

  • 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.

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