CAUTION: Make a lot. These are gonna go fast!
- 4 yellow onions
- 1 cold beer
- 1 cup buttermilk
- Salt
- Pepper
- Chef Rande̒ Cajun Fish Fry Mix
- Open beer and take a sip.
- Peel and slice onions in to medium, thick rounds.
- Place the onions in a large zip lock back with the buttermilk, 8oz of beer, and about a ¼ cup of your Chef Rande̒ Cajun Fish Fry Mix.
- Toss the onion marinade bag in the refrigerator for up to 2 hours.
- Finish the beer and get ready for the best onion rings anywhere!
- Heat oil in a deep fryer to 350°.
- Pour the onion ring marinade liquid in to a bowl.
- Dip the rings in the marinade one more time and then in to a bowl of the dry Chef Rande̒ Cajun Fish Fry Mix.
- Slowly add the onion rings to the fryer. They’ll float to the surface and fry up to a golden brown.
- Remove from oil and lightly salt to taste.
Chef Randé Cooking Tips
- The secret to perfect fried seafood is the temperature of the oil. 350° is ideal. Low oil temperatures make greasy seafood. Be sure to bring the temperature back to 350° before each batch.
- Always shake off excess Fish Fix Mix before you drop fish in the oil.
- This will prevent the excess from burning on the bottom of the pan.
- Seafood is generally cooked when it floats. Cook for a minute longer for extra crunchiness.
- Only use enough oil to cover half of what you’re frying.
- When you remove the fish, place it on a metal drying rack. Don’t use paper towels. The steam from the fish will make it soggy.
- Work in small batches to maintain the oil temperature.
- Don’t overcrowd the fryer.
- If you add salt, do it after the fish is done frying. Don’t add it to the Cajun Fish Fry Mix.
- Only flip once! This will keep your Cajun Fish Fry Mix crispy.
Product Information
Ingredients
Yellow Corn Flour, Yellow Corn Meal, Salt, Spices, Monosodium Glutamate, Corn Starch, Dehydrated Garlic, Citric Acid, Garlic Powder, Lemon Juice Powder, (Corn Syrup Solids, Lemon Juice Powder and Lemon Oil), Onion Powder, Paprika and Natural Flavor.
