Best 3 Louisiana Fish Fry Sauces Recipes
Venture into the realm of Louisiana's culinary heritage and discover the tantalizing world of fish fry sauces. These sauces, brimming with bold flavors and vibrant colors, are a testament to the state's rich cultural tapestry. From the piquant and spicy to the smooth and creamy, these sauces elevate ordinary fried fish into an extraordinary feast.
Dive into the zesty delight of the Classic Tartar Sauce, a harmonious blend of tangy mayonnaise, tangy pickles, and fresh herbs. Experience the fiery kick of the Remoulade Sauce, a Cajun-inspired creation that combines mayonnaise, Creole mustard, and a symphony of spices. Indulge in the creamy embrace of the Comeback Sauce, a versatile concoction of mayonnaise, ketchup, and a touch of sweetness.
Embark on a journey of flavors with the Horseradish Sauce, a piquant blend of mayonnaise, horseradish, and a hint of lemon. Discover the unique charm of the Cocktail Sauce, a zesty union of ketchup, horseradish, and a splash of citrus. As you explore these sauces, you'll uncover a world of culinary possibilities, transforming your fried fish from a simple dish into a delectable masterpiece.
NEW ORLEANS REMOULADE SAUCE RECIPE
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Mayonnaise is the base for this remoulade brimming with fresh herbs and spices.
Provided by Joshua Bousel
Categories Condiments and Sauces Sauce
Time 1h5m
Number Of Ingredients 13
Steps:
- In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.
Nutrition Facts : Calories 130 kcal, Carbohydrate 1 g, Cholesterol 8 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 250 mg, Sugar 0 g, Fat 14 g, ServingSize Makes 1 1/2 cups, UnsaturatedFat 0 g
CLASSIC FRIED FISH
Number Of Ingredients 5
Steps:
- Rinse fish well in ice cold water. Shake off excess water and completely coat fish in Seasoned Seafood Breading Mix. Deep fry fish at 350 degrees Fahrenheit until internal temperature is 145 degrees Fahrenheit and golden brown. Serve fish while hot and enjoy!Don't forget to grab Louisiana Fish Fry Tartar Sauce, lemon wedges or fresh Vidalia onions to complete the perfect fish fry spread.
LOUISIANA FISH FRY (CAJUN)
My sister-in-law lives in northern Louisiana, near Haughton. I go hunting with her husband every year. While there, they will always do up a mess of fish (pearch, brim, catfish, what ever is on hand). This is their sure-fire recipe for one heck of a fish fry.
Provided by Pokey in San Antonio
Categories Cajun
Time 1h15m
Yield 12-15 serving(s)
Number Of Ingredients 13
Steps:
- For the fish: Smear a light coating of Tabasco over the filets. Season with Tony's, then coat with Louisiana Fish Fry (or other seasoned corn meal), and place in freezer until ready to fry up. Note: You don't want the fish frozen, but very cold.
- Deep fry in hot oil. My brother in law cooks the fish out on the deck, using a liquid propane burner and a cast iron Dutch oven. He drops an unlit kitchen match in the oil. When it ignites, the oil is ready. That's around 325-350 degrees if you want to use a thermometer. Drop a few pieces of fish in at a time. Remove when golden brown and drop into a brown paper bag to drain and keep warm until all the fish is done.
- For the Hush Puppies: Crumble 1 1/2 sleeves of crackers by placing them in a zip lock bag and rolling with a rolling pin. Combine with remaining ingredients. Using two spoons, form into oval (foot ball shaped) balls.
- Drop into hot oil and cook until golden brown. Turning occasionally.
- For the Corn: Lightly coat each piece with the mustard. Coat with the fish fry, and deep fry in hot oil until golden brown.
Nutrition Facts : Calories 637.1, Fat 9, SaturatedFat 1.7, Cholesterol 140.2, Sodium 556.6, Carbohydrate 79, Fiber 7.4, Sugar 4.3, Protein 61.2
Tips:
- Use fresh, high-quality fish: The fresher the fish, the better the fry will be. Look for fish that is firm to the touch and has a mild, briny smell.
- Season the fish well: Before frying, season the fish with a mixture of salt, pepper, and paprika. You can also add other spices, such as garlic powder, onion powder, or cayenne pepper.
- Use a light batter: A light batter will help the fish to fry evenly and crispy. Use a combination of flour, cornstarch, and baking powder to make a light batter.
- Fry the fish in hot oil: The oil should be hot enough to sizzle when the fish is added. This will help the fish to cook evenly and prevent it from sticking to the pan.
- Do not overcrowd the pan: When frying the fish, do not overcrowd the pan. This will cause the fish to steam and become soggy.
- Serve the fish hot: Serve the fried fish hot, with your favorite dipping sauce.
Conclusion:
With these simple tips, you can make a delicious Louisiana fish fry that your family and friends will love. Be sure to experiment with different types of fish and dipping sauces to find your favorite combination.
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