September 24th, 2009
My husband, Todd (creative director, Tony Chachere's) and his 2 new friends!
In January of this year, my husband (Todd, creative director) and I purchased his family “camp.” OK, for those of you not from Louisiana, a “camp” is the same as a vacation home or second home in other parts of the world. Our little slice of heaven rests in the Atchafalaya Basin in St. Martin Parish on the Butte LaRose Canal. All winter we worked hard remodeling and updating our camp we named “Bobbin’ Jo’s.” The sweat and tears were all for one main reason, which we have been enjoying for several weeks now….FISHING!!
Todd loves to fish anything and everything and I love to cook them for him! And what goes better with fresh fish filleted or scaled on the bone? Tony Chachere’s Creole Seasoning, of course. But let’s not leave out our fabulously simple Tony Chachere’s Fish Fry to batter those babies up! I have already been through 2 cases of fish fry in 3 months. Count, that is 24 (10 oz.) boxes of fish fry, already! Thank goodness I have an endless supply just outside my office door. I love living in Louisiana and I love working for Tony Chachere’s.
Fresh Louisiana fish, fried to perfection with Tony Chachere's Fish Fry
My favorite way to fix fresh fried fish is the same no matter whether it is salt water or fresh water fish. I simply marinate in Tony Chachere’s Creole Seasoning and Italian Dressing for about one hour. Right before dropping in the oil, I batter in Tony Chachere’s Fish Fry. Fry until fish turns light brown. Dip in your favorite tartar sauce, ketchup, or just pop them in your mouth.
Cindy Adams-Ardoin
Food Scientist
Tony Chachere’s
Tags: Creole Seasoning, Louisiana, Recipes, Tony Chachere
