
Creole BBQ Chicken Wings
Whether for your next backyard BBQ, picnic or tailgate, take your wings game to the next…
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.
1 Pound Fish Fillets (Cod, Bass or Sole), Rinsed and Patted Dry
1 Egg
1/2 Cup Milk
1 Teaspoon Tony’s Pepper Sauce
1 Teaspoon Tony’s Original Creole Seasoning
1 Cup Tony’s Crispy Creole Fish Fry Mix
1 Cup Safflower Oil
1 Fresh Lemon
1 Cup Mayonnaise
1 Tablespoon Onion, Finely Chopped or Grated
3 Tablespoons Dill Pickles, Finely Chopped (or Sweet Pickle Relish)
1 Tablespoon Fresh Parsley, Finely Chopped
1/4 Teaspoon Tony’s Original Creole Seasoning
1 Tablespoon Fresh Lemon Juice
NOTE:
You can try this same recipe with large prawns.
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