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Tony Chachere's Fish Fry Mix, Crispy Creole
Tony Chachere's Fish Fry Mix, Crispy Creole
10 ozAbout
Details
Famous Creole cuisine. Coats 5 to 6 lbs. First inductee - Louisiana Chef's Hall of Fame. South Louisiana cooking legend Tony Chachere’s makes it easy to enjoy authentic Creole dinners at home. We guarantee the entire family will enjoy this delicious mouthwatering meal. Tony Chachere's makes everything taste great!
Ingredients
Degermed Yellow Corn Meal, Yellow Corn Flour, Salt, Red Pepper, Black Pepper, Chili Powder (chili Pepper, Salt, Cumin, Oregano, Garlic), Dehydrated Garlic, Silicon Dioxide (anti-caking Agent).
Directions
Frying: 1. In a large bowl, beat together 1 egg and 1 cup milk (optional: add 1 teaspoon hot sauce or vinegar). 2. Pour desired amount of Fish Fry into a pan (or bag for shaking). 3. Dip fish fillets, seafood or vegetables in egg wash. Shake off excess. Roll (or shake) each piece of Fish Fry, shaking off excess. 4. Fry 1 to 2 pieces at a time on both sides in 350 degrees oil until golden brown. Drain on absorbent paper and serve.
Warnings
Manufactured on equipment that uses [milk, soy and wheat].
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 60
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 450mg20%
- Total Carbohydrate 12g4%
- Dietary Fiber 1g4%
- Sugars 0g
- Protein 1g
Details
Famous Creole cuisine. Coats 5 to 6 lbs. First inductee - Louisiana Chef's Hall of Fame. South Louisiana cooking legend Tony Chachere’s makes it easy to enjoy authentic Creole dinners at home. We guarantee the entire family will enjoy this delicious mouthwatering meal. Tony Chachere's makes everything taste great!
Ingredients
Degermed Yellow Corn Meal, Yellow Corn Flour, Salt, Red Pepper, Black Pepper, Chili Powder (chili Pepper, Salt, Cumin, Oregano, Garlic), Dehydrated Garlic, Silicon Dioxide (anti-caking Agent).
Directions
Frying: 1. In a large bowl, beat together 1 egg and 1 cup milk (optional: add 1 teaspoon hot sauce or vinegar). 2. Pour desired amount of Fish Fry into a pan (or bag for shaking). 3. Dip fish fillets, seafood or vegetables in egg wash. Shake off excess. Roll (or shake) each piece of Fish Fry, shaking off excess. 4. Fry 1 to 2 pieces at a time on both sides in 350 degrees oil until golden brown. Drain on absorbent paper and serve.
Warnings
Manufactured on equipment that uses [milk, soy and wheat].
Common questions
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