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Zatarain’s Cajun Injector Seasoned Fish Fry Mix
Zatarain’s Cajun Injector Seasoned Fish Fry Mix
9 oz
100% satisfaction guarantee
Place your order with peace of mind.
About
Details
Zatarain’s® Cajun Injector® Seasoned Fish Fry Mix is made with just-the-right seasonings to ensure the best fried fish every time. This blend of garlic, onion and other spices locks in flavor and juices underneath a crispy, mouthwatering crust when fried.
It doesn’t get any easier, or tastier than this easy-prep Fry Mix. Combine with water to make a batter. Then dip fish to coat, and roll in additional dry mixture until fully covered. Deep fry or pan fry fish for an easy, delicious meal any night of the week.
Ingredients
Ingredients: Corn Flour, Corn Meal, Salt, Garlic, Spices, Onion, Mustard Flour, Silicon Dioxide (to Prevent Caking), Lemon Oil, Celery Seed.
Directions
Deep Fry: DIRECTIONS: 1. Preheat oil to 350°F. 2. Dip fish into a bowl of cold water. Shake off excess water. 3. Roll fish in 9 ounces of Fry Mix. 4. Deep fry until golden brown. Coats approximately 3–4 lbs. of fish. CAJUN FRYING TIPS: 1. Chill foods to be fried as cold as possible prior to breading. The colder the food when immersed in properly heated oil, the better the seal holding natural juices in. 2. If desired, season food prior to breading. For evenly breaded food, immerse in an egg wash solution (egg wash = 1 egg whisked into 1/2 cup water or milk as desired) then dredge in breading. For thicker breading, repeat procedure a second time; shake off excess breading and place in heated oil. 3. Never bread foods until the last possible moment. Shake off excess breading; never overcrowd the fryer; when oil darkens, strain prior to further use. 4. Correct oil temperature 350°F–375°F must be maintained at all times. Add foods to be fried slowly when necessary to maintain oil temperature, thickest portions first. Pan Fry: Pan-Frying: Fry in oil level halfway up the vertical height of the food to be pan fried. It is necessary that coating maintain contact with pan surface for a superior crust. Do not allow food to float in oil. When deep frying, food should not stick to bottom of the pan.
Corn Flour, Corn Meal, Salt, Garlic, Spices, Onion, Mustard Flour, Silicon Dioxide (to Prevent Caking), Lemon Oil, Celery Seed.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 60
- Total Fat 0.5g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 570mg25%
- Total Carbohydrate 12g4%
- Dietary Fiber 1g4%
- Sugars 0g
- Protein 1g
Details
Zatarain’s® Cajun Injector® Seasoned Fish Fry Mix is made with just-the-right seasonings to ensure the best fried fish every time. This blend of garlic, onion and other spices locks in flavor and juices underneath a crispy, mouthwatering crust when fried.
It doesn’t get any easier, or tastier than this easy-prep Fry Mix. Combine with water to make a batter. Then dip fish to coat, and roll in additional dry mixture until fully covered. Deep fry or pan fry fish for an easy, delicious meal any night of the week.
Ingredients
Ingredients: Corn Flour, Corn Meal, Salt, Garlic, Spices, Onion, Mustard Flour, Silicon Dioxide (to Prevent Caking), Lemon Oil, Celery Seed.
Directions
Deep Fry: DIRECTIONS: 1. Preheat oil to 350°F. 2. Dip fish into a bowl of cold water. Shake off excess water. 3. Roll fish in 9 ounces of Fry Mix. 4. Deep fry until golden brown. Coats approximately 3–4 lbs. of fish. CAJUN FRYING TIPS: 1. Chill foods to be fried as cold as possible prior to breading. The colder the food when immersed in properly heated oil, the better the seal holding natural juices in. 2. If desired, season food prior to breading. For evenly breaded food, immerse in an egg wash solution (egg wash = 1 egg whisked into 1/2 cup water or milk as desired) then dredge in breading. For thicker breading, repeat procedure a second time; shake off excess breading and place in heated oil. 3. Never bread foods until the last possible moment. Shake off excess breading; never overcrowd the fryer; when oil darkens, strain prior to further use. 4. Correct oil temperature 350°F–375°F must be maintained at all times. Add foods to be fried slowly when necessary to maintain oil temperature, thickest portions first. Pan Fry: Pan-Frying: Fry in oil level halfway up the vertical height of the food to be pan fried. It is necessary that coating maintain contact with pan surface for a superior crust. Do not allow food to float in oil. When deep frying, food should not stick to bottom of the pan.
Corn Flour, Corn Meal, Salt, Garlic, Spices, Onion, Mustard Flour, Silicon Dioxide (to Prevent Caking), Lemon Oil, Celery Seed.
Common questions
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