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Fried
Fried Spicy Fish – 3 lbs Fish Fillets (No skin), ½ cup
Creole seasoning, ½ cup Hot sauce, 16 oz Corn Meal, Oil
Directions: Pre-heat oil to 350°,
rinse fillets and place in bowl, add hot sauce and let sit, in a
separate bowl mix corn meal with
Creole seasoning, place fillet in corn
meal and cover each side, place fillet in oil and fry until golden
brown. Serve with cocktail sauce or
Cajun Party Dip.
Crab Cakes – 1 lb lump crab meat (fresh is best), 1 large
lightly beaten egg, 1 T minced parsley, 2 tsp Worcestershire sauce, 1
tsp mustard, ½ tsp Creole seasoning, ½ cup mayo, ½ cup breadcrumbs
Directions: Pre-heat oil to 350°,
place crab meat in a bowl and remove any shell pieces, drain excess
liquid and refrigerate, in another bowl combine parsley, Worcestershire,
mustard, Creole seasoning, mayo and breadcrumbs, gently stir in crab
meat, shape mixture into 1 inch thick patties and place on a cookie
sheet, fry patties two at a time for a couple of minutes or until golden
brown, place fried crab cakes on a raised rack for draining. Serve with
cocktail sauce or Cajun Party Dip.
Fried Chicken Wings – 2 lbs chicken wings, 1 cup
all-purpose flour, 1 T Creole seasoning, oil
Directions: Pre-heat oil to 350°,
cut chicken wings at joints and rinse, toss chicken in flour, fry 10 to
12 wings at a time for 8 to 10 minutes or until golden brown. Remove
from oil and place on drain rack, sprinkle lightly with
Creole seasoning, serve with ranch or bleu cheese dressing or
Cajun Party Dip
Fried Sausage Balls – 1 lb sausage, 2½ cups shredded
cheddar cheese, 5 cups Bisquick, 3 large eggs, ½ cup of milk, oil
Directions: Pre-heat oil to 350°,
let cheese and sausage stand until room temperature, in a bowl combine 4
cups of Bisquick, 1 egg, cheese and sausage and refrigerate, in a
different bowl combine 2 eggs and milk (beat well), make 1 ½ inch balls
out of mixture in first bowl, dip each ball in second bowl and roll in
remaining Bisquick, place in fryer and fry for 3 to 4 minutes. You can
fry as many as you can fit into the pot. Serve with
Cajun Party Dip.
Fried Stuffed Jalapeños – 12 whole jalapeños, 2 oz
Monterey Jack cheese, ½ cup all-purpose flour, 1 T
Creole seasoning, ½
cup buttermilk, oil
Directions: Pre-heat oil to 350°,
slice jalapeños lengthwise and remove seeds as well as the membrane,
combine flour and Creole seasoning, slowly add buttermilk to flour
mixture and stir, slice cheese in pieces small enough to fit in the
jalapeño slices, dip jalapeño and cheese into flour mixture, be sure to
coat all sides well, and place into fryer. Fry for about 2 minutes or
until golden brown. Serve with Cajun Party Dip or Ranch dressing.
Fried Beer Hushpuppies – 2 cups self-rising cornmeal, ½
cup all-purpose flour, 1 tsp Creole seasoning, 2 large eggs, 3 T brown
sugar, 12 oz cold beer, 2 tsp Worcestershire sauce, 2 T minced
jalapeños, 1 T minced garlic, oil
Directions: Pre-heat oil to 350°,
mix in a bowl the cornmeal, flour and
Creole seasoning, in another bowl
combine the eggs with the brown sugar, beer and Worcestershire sauce,
add cornmeal mixture as well as garlic and jalapeños, cover and
refrigerate for 1 hour. Using a tablespoon, make a small ball with the
refrigerated mixture and place in the oil. Fry for 1 to 2 minutes or
until golden brown. Serve cocktail sauce, butter or
Cajun Party Dip
Fried Green Tomatoes – 4 green tomatoes, 3 large eggs, ¼
cup milk, 1 box of muffin mix, Creole seasoning, oil
Directions: Pre-heat oil to 350°,
slice tomatoes into ¼ inch slices, mix eggs and milk in a bowl, dip
tomato slice in egg mixture then in muffin mix then place into
pre-heated oil. Fry for 3 to 4 minutes and place cooked tomato slice on
a cooling rack, sprinkle with Creole seasoning. Service with
Cajun Party
Dip.
Fried Jambalaya Cakes – using the previously mentioned
Jambalaya, 1½ cups all-purpose flour, 3 eggs, oil
Directions: Pre-heat oil to 350°,
place the previously mentioned Jambalaya (note: Jambalaya should still
be somewhat moist and sticky) in a ½ tall cookie sheet, paint the top
with the egg mixture then dust with flour, using a cooking cutter, cut
out sections and place into oil for 3 to 4 minutes.
Fried Turkey – 1 12 lb Turkey, Creole Butter Cajun
Marinade, Creole seasoning,
5 gal Peanut Oil, 60 qt pot
Directions: Pre-heat oil to 365°,
make sure the turkey is completely thawed, rinse the turkey and remove
all of the items packed inside the turkey, Inject the turkey with Creole
Butter Cajun Marinade, slowly place turkey in oil and keep the oil
temperature at 350°, fry for 3½ minutes per lb or until the internal
breast meat is 180°
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