30-Minute Seafood Marinade 
Seasoned Fish Fry Mix 
Pepper Sauce 
Spice N' Herbs Seasoning 
Jambalaya Creole Cauldrons
This ain’t your average pumpkin dish. These Jambalaya-stuffed Cauldrons by @chefbradleybayou are loaded with Creole, smoky,…
Get RecipeLooking for the perfect appetizer? @FlyChefAldenB created it with these Fried Salmon Sticks with Cowboy Butter. The freshness of the salmon combines perfectly with flavors of lemon, mustard and Creole seasoning and is then fried to crispy perfection.
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Ingredients
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1 1/2 Pounds Skinless Salmon, Cut Into 1-Inch Strips
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12 Ounces Tony’s 30-Minute Seafood Marinade
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5 Ounces Tony’s Seasoned Fish Fry Mix
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2 Eggs
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1 Teaspoon Tony’s Pepper Sauce
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Oil for Frying
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1 Cup Melted Butter
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Juice of Half a Lemon
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2 Cloves Garlic, Minced
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1 Small Shallot, Chopped
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1 Tablespoon Creole Mustard
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1 Teaspoon Tony’s Pepper Sauce
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2 Tablespoons Fresh Parsley, Chopped
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1 Chili Pepper, Chopped
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1/4 Teaspoon Paprika
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Tony’s Spice N’ Herbs Seasoning, to Taste
- Clear
Directions
- Add salmon to a bowl with Tony’s 30-Minute Seafood Marinade and let it marinate for 30 minutes, or longer for a more intense flavor.
- Make an egg wash mixing the eggs and Tony’s Pepper Sauce. In a separate dish, pour in Tony’s Seasoned Fish Fry Mix.
- Remove the salmon from the marinade, dip in the egg wash and then dredge in the Tony’s Fish Fry Mix. Shake off excess batter.
- Heat frying oil to 350°F.
- Fry the salmon in batches for 4-5 minutes.
- In a saucepan, melt your butter and add in the lemon juice, garlic, shallot, Creole mustard, Tony’s Pepper Sauce, parsley, chili pepper, paprika and Tony’s Spice N’ Herbs Seasoning. Mix until well blended and remove from heat.
- Top the salmon with parsley and enjoy!
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from our Cajun Country Cookbook
Bacon Honey BBQ Wings
These Honey Bacon BBQ Wings by @TFTI.BBQ are what happens when flavor doesn’t hold back.🔥
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