Seasoned Fish Fry Mix 
Crispy Creole Fish Fry Mix 
Original Creole Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeLet the good times roll into your next BBQ or picnic with this Air Fried Catfish Sandwich by @creoleseoul. Crispy, creamy and covered in Creole goodness, this sandwich is sure to be a hit!
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Ingredients
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For the Catfish Sandwich:
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2 Catfish Fillets
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1 Box Tony’s Seasoned Fish Fry Mix (or Crispy Creole Fish Fry Mix)
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Tony’s Original Creole Seasoning, to Taste
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Dijon Mustard (or Brown Mustard), to Taste
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Brioche Buns
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Tartar Sauce, to Taste
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1/2 Tablespoon Butter, Melted
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For the Slaw:
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1 Bag Asian Slaw Mix (or Coleslaw)
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1 Cup Cilantro, Roughly Chopped
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1 Tablespoon Sesame Oil
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1 Tablespoon Rice Vinegar
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Pinch of Sugar
- Clear
Directions
- Preheat air fryer to 375°F or to the appropriate temperature your air fryer suggests for fish.
- Combine all of the slaw ingredients in a bowl and place in the refrigerator until ready to use.
- Slice fish in half and season to taste with Tony’s Original Creole Seasoning.
- Baste the fish in mustard and then coat it in Tony’s Fish Fry Mix.
- Spray your preheated air fryer in canola oil and add in the catfish halves in a single layer. Let the catfish cook for 7-8 minutes or until crispy. Once done, remove the fillets from the air fryer and set aside.
- Baste the inside of the brioche buns with the melted butter and add them to the air fryer buttered side down. Allow the buns to toast for 3 minutes or until toasty.
- Add the tartar sauce to the bottom bun, followed by one or two catfish halves. Then top with a helping of the slaw. Coat the top bun with more tartar sauce and place it on top. Enjoy!
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from our Cajun Country Cookbook
Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
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