Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeThe crispy crunch and Creole flavor of these hush puppies make them the perfect appetizer or compliment to any seafood dish.
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Ingredients
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2 Cups Corn Meal
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1 Cup All-Purpose Flour
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2 Tablespoons Onions, Minced
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1 Whole Egg
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2 Tablespoons Bacon Drippings
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2 Tablespoons Tony’s Original Creole Seasoning
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1 Dash Milk
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2 Tablespoons Baking Powder
- Clear
Directions
- In a bowl, mix all ingredients with just enough milk to make a thick mixture.
- Wet hands and roll mixture into one-inch balls.
- Deep fry in 375°F oil until golden brown.
- Drain on absorbent paper and serve.
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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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