Spice N' Herbs 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 RecipeThese blackened fish sandwiches by My Diary Of Us are the perfect summer meal to pop into the air fryer and enjoy! Add in the quick and easy-to-make spicy slaw to top it all off and you’re ready to go.
Ingredients
-
4 Pieces Firm White Fish (Halibut, Mahi Mahi, Grouper, or Haddock work well)
-
4 Tbsp. Tony Chachere’s Spices and Herbs Seasoning
-
Nonstick Spray
-
Brioche Buns
-
Pickles
-
2 Cups Shredded Cabbage
-
1 Finely Diced Jalapeno
-
1/2 Cup Sliced Scallions
-
1 Tsp. Tony Chachere’s Original Creole Seasoning
-
1 Tbsp. Mayonnaise
-
1/4 Cup White Vinegar
-
1 Tsp. Granulated Sugar
- Clear
Directions
- Rub Fish on all sides with Tony Chachere’s Spices and Herbs Seasoning.
- Spray the fish with nonstick avocado oil spray or lightly brush with a little oil.
- Place the fish on parchment paper and place into the air fryer and cook for 12-14 minutes until fish has been cooked through.
- Meanwhile, make the slaw by combining cabbage, jalapeno, and scallions into a large bowl.
- Make the dressing by combining Tony Chachere’s Original Creole Seasoning, mayonnaise, white vinegar, and sugar and whisking until smooth.
- Pour dressing over the cabbage mix and toss to combine.
- Toast the brioche buns and then layer slaw and pickles on the bottom half and then place the piece of fish on top and top with the half of the bun.
- Serve immediately.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
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…
Get Recipe