Pepper Sauce 
Original Creole Seasoning 
Crispy Creole Fish Fry Mix 
Leftover Turkey Banh Mi
One of the biggest questions people ask is what to do with all of those Thanksgiving…
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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