Cooking Instructions
- Preheat a cast iron pan or fryer to 350°.
- Drain fish.
- Roll fish in mix until well coated. Shake off excess.
- Carefully place the filets in the hot oil.
- Deep fry until golden brown.
- “Pass a good time” (Cajun for have fun).
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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.
