Pepper Sauce 
Original Creole Seasoning 
Crispy Creole Fish Fry Mix 
Tony Chachere’s Smoked Brisket
Bring bold Creole flavor to your barbecue with this tender, smoky brisket by @FirehouseGrub. Season it…
Get RecipeThese fried fish fingers by Chef Nikki Shaw, in partnership with Cuisine Noir, are the perfect blend of zesty, Creole flavors and citrus tang.
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Ingredients
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1 Pound Fish Fillets (Cod, Bass or Sole), Rinsed and Patted Dry
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1 Egg
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1/2 Cup Milk
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1 Teaspoon Tony’s Pepper Sauce
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1 Teaspoon Tony’s Original Creole Seasoning
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1 Cup Tony’s Crispy Creole Fish Fry Mix
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1 Cup Safflower Oil
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1 Fresh Lemon
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1 Cup Mayonnaise
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1 Tablespoon Onion, Finely Chopped or Grated
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3 Tablespoons Dill Pickles, Finely Chopped (or Sweet Pickle Relish)
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1 Tablespoon Fresh Parsley, Finely Chopped
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1/4 Teaspoon Tony’s Original Creole Seasoning
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1 Tablespoon Fresh Lemon Juice
- Clear
Directions
- Cut fish fillets into strips (about 1-inch wide, 3 inches long).
- In a medium bowl, whisk together egg, milk, Tony’s Pepper Sauce and Tony’s Original Creole Seasoning.
- Pour Tony’s Crispy Creole Fish Fry Mix into a plastic bag.
- Add fish to egg wash bowl and evenly coat all pieces. Shake off excess and add fish to bag with fish fry mix one piece at a time. Shake each piece to evenly coat then lay fish on a plate. Place plate in refrigerator for 15 minutes to allow coating to set.
- In a large skillet, heat oil on medium-high heat to reach 350°F. Lay the fish fingers in teh skillet and pan fry until golden, about 2 minutes on each side. Remove fish from pan and pay on paper towels to drain.
- Cut lemon into 4 wedges.
- In a medium bowl, whisk together until blended the mayonnaise, onion, pickles, parsley, Tony’s Original Creole Seasoning and lemon juice. Place sauce in a small dish and serve with hot fish fingers and lemon wedges.
NOTE:
You can try this same recipe with large prawns.
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