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Seafood Dishes Ricky LeBlanc
Seafood Milk Batter

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

12 Teaspoon Salt 12 Teaspoon Black pepper
1 Cup Milk or evaporated milk 1 Tablespoon Louisiana Hot Sauce


Mix all ingredients well in a bowl and add seafood that will be fried. Cover and let sit in the refrigerator until needed. If I think about it, I like to put my seafood in the milk batter the night before I plan to cook it. Use regular milk if you are battering fish and evaporated milk if you are bettering shrimp or soft shell crabs. I don't dip oysters because they come in plenty of their own juice. If you use Tobasco sauce don't use more than 1 tsp. When I have some of this milk batter left over I make yellow rice the next morning and use it in there.

Makes enough to batter 2-3 lbs of seafood.

Goes Well With

Carrot Cake

Carrot Cake Cream Cheese Icing

Tarte Douce 'Sweet Dough Pies'

Crabmeat Dressing

Fish Fry

Oyster Fry

Rick's Seafood Dipping Sauce

Chez Paul's Dirty Rice Jambalaya

Dried Beans Cajun Style

White Beans

Grandma Savoie's Soft Bread Pudding

Old-Fashioned Bread Pudding

Shrimp and Soft Shell Crab Fry

Rick's Cajun Hush Puppies
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