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Seafood Dishes Ricky LeBlanc
Fish Fry

Prep Time Required: No time specified.
Cooking Time Required: No time specified.

1 Cup Corn flour 112 Teaspoon Salt
12 Cup White flour 2 Teaspoon Dry mustard
1 Teaspoon Black pepper 14 Teaspoon Onion powder
14 Teaspoon Garlic Powder 12 Teaspoon Red or cayenne pepper


Mix all ingredients togeter well in a pan. Afer passing fish in milk batter, pass through the fish fry and deep fat fry at 375-400 for 2-3 minutes. Fish is really done when it floats to the top of the oil but the kids like it fried just a little longer. Leftover fry can be put in a paper bag and stored in the refrigerator and when it is needed again; just sift out the hard crumbles.

Makes enough fry for 3 lbs of fish fillets.

Goes Well With

Carrot Cake

Carrot Cake Cream Cheese Icing

Tarte Douce 'Sweet Dough Pies'

Crabmeat Dressing

Nanny and Parain Pitre's Seafood Dip

Rick's Seafood Dipping Sauce

Seafood Cocktail Sauce

Chez Paul's Dirty Rice Jambalaya

Dried Beans Cajun Style

White Beans

Seafood Milk Batter

Shrimp and Soft Shell Crab Fry

Rick's Cajun Hush Puppies
Copyright 2004 - IT 350 project by Lloyd Brown, Robert LeBlanc and Stephen Sagers