Original Creole Seasoning 
30-Minute Seafood Marinade 
Smashed Potato Salad
Creamy, crispy, and loaded with flavor. This smashed potato salad by @MyDiaryOfUs flips the script on…
Get RecipeWow your dinner guest with a whole fried fish! Marinated in Tony’s 30-Minute Seafood Marinade and served on a bed of rice, this dish by @capt.cooking is easy to make and full of flavor.
Ingredients
-
1 Whole Fish, Cleaned (Fish of your choice)
-
2 Bell Peppers, Sliced
-
1 Onion, Sliced
-
5 Tablespoons Tamarind Concentrate/Paste
-
6 Tablespoons Sugar
-
3 Tablespoons Garlic, Minced
-
1/2 Lime, Juiced
-
½ Cup All Purpose Flour
-
½ Cup Water
-
1 Tablespoon Butter
-
1-2 Cups Cooking Oil
-
Green Onions, Chopped
-
Thai Chili Peppers, Chopped (Optional)
-
3-5 Tablespoons Tony’s Original Creole Seasoning + More to Taste
-
Tony’s Chachere’s 30-Minute Seafood Marinade
- Clear
Directions
- On high heat, add 1 tablespoon of cooking oil and the butter to a pan. Once the butter is melted, add the bell peppers and onion.
- Cook the bell peppers and onion until soft for about 5 minutes, then season to taste with Tony’s seasoning and set aside.
- Using the same pan, add the garlic and cook it on low heat for about 1-2 minutes until aromatic.
- Add the tamarind concentrate/paste, sugar, water, 3-5 tablespoons of Tony’s seasoning, and the lime juice to the pan. Combine and cook everything together for about 3-5 minutes until the sauce begins to thicken, then remove the sauce and set aside.
- With any fish of your choice, cut 2-3 vertical slits on each side of the fish, then marinate the fish in Tony’s Seafood Marinade, ensuring the marinade is generously coated on both sides of the fish.
- Once done marinating, remove the excess marinade, and loosely coat both sides of the fish in the flour.
- Add the cooking oil to a pot and let it reach at least 300°F before adding in the fish.
- Fry the fish for 10-15 minutes, flipping the fish halfway through cook time. Once done, remove the fish from the oil and let the excess oil drain on paper towels and a wire rack.
- Plate the fish, drizzle over the Cajun tamarind sauce, top with the bell peppers, garnish with green onions, Thai chili peppers (optional), and serve with rice.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Smoked Chicken Halves
Smoked to perfection—these juicy chicken halves by @TFTI.BBQ are seasoned, slow-cooked, and kissed with wood-fired flavor.…
Get Recipe