Pepper Sauce 
Crispy Creole Fish Fry Mix 
Seasoned 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 RecipeKick up the flavor and the heat with these Fried Buffalo Catfish Nuggets by @creoleseoul! Coated in Tony’s Fish Fry Mix and seasoning and then basted in hot sauce and mustard, these nuggets are sure to spice up your dinner plans.
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Ingredients
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1 Pound Catfish Nuggets
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1/2 Cup Tony’s Pepper Sauce
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1 Tablespoon Butter
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1 Box Tony’s Fish Fry Mix (Crispy or Seasoned)
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2 Tablespoons Brown Mustard
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Tony’s Original Creole Seasoning, to Taste
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Lemons for Garnish
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Chopped Parsley for Garnish
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Slices of White Bread
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Cooking Oil
- Clear
Directions
- Cut catfish into nugget-sized pieces.
- Season nuggets with Tony’s Original Creole Seasoning to taste, then coat them with mustard.
- Add Tony’s Fish Fry Mix to a shallow pan or dish, and batter nuggets in the mix until fully coated.
- Heat cooking oil in a heavy-bottomed skillet.
- Once heated to 365°F, add in the battered catfish nuggets and let fry for 5-8 minutes, or until golden brown. Work in batches until all nuggets are cooked.
- Add Tony’s Pepper Sauce and butter to a microwave-safe bowl and heat on high for 1 minute, or until butter is melted. Stir until butter and hot sauce are blended.
- Baste the catfish nuggets on all sides with the butter and hot sauce mix.
- Garnish with lemons and parsley and pair with slices of white bread. 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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