Original Creole Seasoning 
Cajun Garlic Tiger Prawns
This easy-to-make recipe by @tfti.bbq is packed with juicy flavor to add a sizzle to your…
Get RecipeThis crave-worthy recipe by @creoleseoul is packed with crispy flavors that you’ll love! With every satisfying bite, it’s perfect for game nights and dinners alike.
Ingredients
-
2lbs cod cut into large pieces
-
Cooking oil for frying
-
Tony Chachere’s Creole Seasoning, to taste
-
Italian Seasoning, to taste
-
1 tsp paprika
-
Lemons and chopped parsley for garnish
-
Batter:
-
1 cup flour
-
¼ cup cornstarch
-
1½ tsp baking powder
-
1½ Tony Chachere’s Creole Seasoning
-
½ tsp Paprika
-
1 cup Cold club soda or sparkling water
-
Chips:
-
2lbs potatoes, cut into wedges
-
4 tbsp olive oil
-
4 tbsp butter
-
2 tbsp minced garlic
-
3 tbsp chopped parsley
-
½ tsp Tony Chachere’s Creole Seasoning
-
½ cup grated Parmesan
- Clear
Directions
Tempura Fish
1. Pat dry the fish pieces and season.
2. In a mixing bowl whisk together the flour, cornstarch, baking powder and seasonings.
Stir the sparkling water until incorporated into the flour. Do not over-mix, lumps in the
batter is okay. The batter should be thin, dripping consistency. Heat oil to 375°in a heavy
bottomed pot.
3. Dredge the fish in dry flour and shake of the excess. Dip it into the batter and carefully
lower it in hot oil and fry fillets in batches until golden brown. Remove from the oil and
set aside.
Chips
1. Lower oil heat to 320°.
2. Cut potatoes into wedges. Place into cold water until ready to fry.
3. Drain water and dry wedges thoroughly.
4. Working in batches, fry wedges for 10 minutes. Drain on a wire rack over a sheet pan,
and repeat with the remaining wedges.5. Turn the fryer up to 375° and fry potato wedges again for 2-3 minutes or until crispy and
golden brown. Remove from oil and place on a wire rack.
6. In a small saucepan add the butter and olive oil and melt over medium heat.
7. Reduce the heat to low and add the garlic and cook for 3 minutes. Turn off the heat and
add in chopped parsley.
8. Pour the garlic butter mixture over the wedges. Add the Parmesan and toss until wedges
are fully coated.
9. Garnish fish and chips with fresh lemon juice and chopped parsley, add a side of tartar
sauce and enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Cajun Crab Stuffed Steak Bread
Eat these for dinner or slice and serve them up as a party appetizer to be…
Get Recipe