Tony Chachere's Blog » Fish Fry

Employee Appreciation Day

Samantha — Tue, 04 May 2010 01:00:56 +0000

Over the last year, I have come to realize that Tony Chachere’s is a very special company. Not just because of what we produce, but also because of the relationship between the employees and the owners. One example is employee appreciation. As a company, we have an amazing Christmas Party every year, and we have luncheons for Thanksgiving, Independence Day and even Halloween; but none compare to the Annual Seafood Boil and Fry.

Every April, just before inventory, we shut down the plant and office at 1 and let everyone enjoy the fruits of a hard year of work. Christy, the office purchasing manager, always does an amazing job of organizing the seafood boil and ensuring that we have enough to eat. This year she had to order: 450lbs. boiled select crawfish, 300lbs. boiled select shrimp, 35 dozen boiled select crabs, 80lbs. fried select shrimp, 60lbs. fried catfish, 5 gallons fried oysters, 30lbs. french fries. Lets just say no one went hungry that day!

Part of the fun is also the Foosball Tournament. Everyone in the plant knows the times of day that the “usual guys” play here on a typical day, but the Tournament is a chance to split them up and let everyone else join in. With 13 teams and cash prizes on the line, the competition was fierce and fun to watch!

At the end of the day we were all full and worn out and in dire need of a nap, so we cleaned up and did just that… Napped!

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The Lenten Season Begins….

cindy — Fri, 19 Feb 2010 18:40:42 +0000

With Carnival Season coming to an end, Ash Wednesday signals the beginning of the Lenten Season. Louisiana is highly populated by Catholics and this season has many economic effects on local economies. Restaurants and seafood vendors experience their highest numbers of the year because Catholics and many other people who follow the tradition do not eat meat on Fridays. Many people give up luxuries or make service/sacrifices a part of their Lenten penances. For many years, I personally give up sweets for 40 days, which every year is heightened by the delivery of Girl Scout Cookies (this year I ordered Do-Si-Dos).

So if you are looking for some Lenten meals to add to your collection, I am here to help. It does not matter to me whether you are Catholic or not, please try these delightful seafood meals with your family!

Fried Catfish

Fresh Louisiana Catfish

2 1/2 lbs. fresh fillets

2 eggs

1 1/2 cups milk

1 tablespoon Tony Chachere’s Creole Seasoning

1 (10 oz.) box Tony Chachere’s Seasoned Fish Fry

Marinating thinly sliced catfish

To prepare your fillets, rinse well and pat dry. I like my catfish thinly sliced. Feel free to cut into nuggets or keep in whole fillets. No matter how you cut your fish, please make sure to remove any blood line that remains on the fish. Beat your eggs in a large bowl. Add milk and seasoning and combine. Add fish and cover. Refrigerate for up to 4 hours. When ready to fry, preheat oil to 350. Coat fish in fish fry evenly. Gently add to hot oil. When fish floats to the top and is light brown it is ready. Usually about 4-5 minutes. Serve with French fries seasoned with Tony Chachere’s Creole Seasoning.

Simple Tartar Sauce

2 cups mayo

2 tsp. mustard

1/3 cup sweet pickle relish

1/4 of a medium onion, grated

1/2 tablespoon Tony Chachere’s Creole Seasoning

In a bowl, combine all ingredients. Cover and refrigerate. Will remain good for about 4 days.

Why buy it pre-made, this is too easy!

I know this is suppose to be a sacrifice on all our parts, but you will hear no complaints from me. Gotta go folks, I’m hungry and there is hot fish. Check back with me over these 40 days of Lent for some more seafood specialities of our area.

Could you ask for more? I think NOT!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

Fish, Fish and more Fish…What’s a Louisiana Girl to do?

cindy — Thu, 24 Sep 2009 20:29:25 +0000

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