Original Creole Seasoning 
Pepper Sauce 
Tony’s Creole Fish and Chips
Give classic fish and chips a Creole upgrade with this recipe by @NachoCookin! One bite, and…
Get RecipeTony Chachere’s is the Official Louisiana Cookin’ Test Kitchen Seasoning Partner. As part of the partnership, the Test Kitchen cooked up this Fried Oyster Salad with Rémoulade Dressing. The chefs in the Test Kitchen say the fried oysters and Creole dressing make this a wonderful entrée salad.
Ingredients
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Vegetable Oil, for Frying
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1/2 Cup All-Purpose Flour
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1/2 Cup Yellow Cornmeal
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1 Teaspoon Garlic Powder
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1 Teaspoon Onion Powder
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1/4 Teaspoon Cayenne Pepper
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24 Fresh Oysters, Shucked and Drained
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6 Cups Fresh Spring Mix Lettuces
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1 Cup Halved Grape Tomatoes
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1/4 Cup Red Onion, Thinly Sliced
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Spicy Rémoulade Dressing (Recipe Below)
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3/4 Cup Mayonnaise
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1 Tablespoon Creole Mustard
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1 1/2 Teaspoons Paprika
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1 Teaspoon Prepared Horseradish
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1 Teaspoon Fresh Lemon Juice
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1 Teaspoon Dill Pickle Juice
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1 Teaspoon Hot Sauce (Tony’s Pepper Sauce)
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1/2 Teaspoon Tony’s Original Creole Seasoning
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1 Clove Garlic, Minced
- Clear
Directions
- In a heavy-bottomed skillet, pour oil to a depth of 2 inches and heat over medium heat until a deep-fry thermometer registers 350°F.
- In a medium bowl, stir together flour, cornmeal, garlic powder, onion powder and cayenne until combined. Dredge oysters in flour mixture, shaking off excess.
- Fry until golden brown, about 3 minutes. Remove oysters using a slotted spoon, and let drain on paper towels.
- Divide greens, tomatoes and red onion among 4 plates. Top with fried oysters. Drizzle with Rémoulade Dressing.
Making the Rémoulade Dressing:
- In a medium bowl, stir together mayonnaise, Creole mustard, paprika, horseradish, lemon juice, dill pickle juice, Tony’s Pepper Sauce, Tony’s Original Creole Seasoning and garlic until well combined.
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