Pepper Sauce 
Crispy Creole Fish Fry Mix 
More Spice 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 golden fried scallops by @TFTI.BBQ have a flavorful Creole kick that only Tony Chachere’s can deliver.
Ingredients
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1lb of scallops
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Tony Chachere’s More Spice Seasoning
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Dredge:
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2 eggs
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Tony Chachere’s Louisiana Pepper Sauce
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Tony Chachere’s Seasoned Fish Fry
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Topping:
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2-4 tbsp melted butter
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1 tbsp garlic paste
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2 tsp Tony Chachere’s Louisiana Pepper Sauce
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1 tsp dried parsley
- Clear
Directions
- Olive oil as a binder then season scallops and set aside.
- In a small bowl add 2 eggs, hot sauce and mix well.
- In another small bowl pour in contents of the fish fry.
- Coat scallops in fish fry, then eggs, then fish fry again.
- Pan fry in 350F in your preferred oil until golden brown on each side. About 2-3 min a side.
- Topped with melted butter and 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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