Louisiana Fish Fry Gumbo Recipes

LOUISIANA SEAFOOD GUMBO

Steps:

• Coat a large heavy-bottomed saucepan with oil and cook the onions until translucent. Add the celery, garlic, bell peppers, and okra. Add the Roux and mix thoroughly to pick up all the excess oil in the pot.
• Next add the tomatoes and bring the mixture to a boil. When mixed, strain the Stock and add it to the pot, mixing thoroughly to prevent lumps. Cover with lid, bring to the boil and cook for 20 minutes. Clean the shrimp and saute in a separate pan to get rid of any excess moisture. When they have turned pink add the shrimp and crab to the gumbo. Cook for 10 minutes. Lastly, add lemon slices and chopped green onions
• Combine the ingredients in a separate pan. Brown on a medium high heat until it turns light brown.
• Combine ingredients in a large heavy bottomed saucepan. Bring to the boil and simmer for 1 hour.

FRIED COLLARBONE CATFISH

Steps:

• In a 1-quart bowl, combine milk, ½ cup water, mustard, egg, ½ teaspoon salt, ½ teaspoon pepper, hot sauce, and ¼ teaspoon garlic powder. Set aside.
• In a cast-iron stockpot or home-style deep-fryer, pour oil to fill halfway, and heat over medium heat until a deep-fry thermometer registers 375°.
• In a large bowl, combine fish fry mix, cayenne, remaining ½ teaspoon salt, remaining ½ teaspoon black pepper, and remaining ¼ teaspoon garlic powder. Dip catfish in milk mixture; dredge in fish fry mixture, shaking off excess.
• Fry fish in batches until golden brown and fish begin to float, about 3 minutes per side. Using a slotted spoon or tongs, remove fish from oil, and let drain on paper towels. Serve hot with lemon wedges and cocktail sauce. Garnish with parsley, if desired.

LOUISIANA FISH FRY (CAJUN)

Steps:

• For the fish: Smear a light coating of Tabasco over the filets. Season with Tony's, then coat with Louisiana Fish Fry (or other seasoned corn meal), and place in freezer until ready to fry up. Note: You don't want the fish frozen, but very cold.
• Deep fry in hot oil. My brother in law cooks the fish out on the deck, using a liquid propane burner and a cast iron Dutch oven. He drops an unlit kitchen match in the oil. When it ignites, the oil is ready. That's around 325-350 degrees if you want to use a thermometer. Drop a few pieces of fish in at a time. Remove when golden brown and drop into a brown paper bag to drain and keep warm until all the fish is done.
• For the Hush Puppies: Crumble 1 1/2 sleeves of crackers by placing them in a zip lock bag and rolling with a rolling pin. Combine with remaining ingredients. Using two spoons, form into oval (foot ball shaped) balls.
• Drop into hot oil and cook until golden brown. Turning occasionally.
• For the Corn: Lightly coat each piece with the mustard. Coat with the fish fry, and deep fry in hot oil until golden brown.