![]() ![]() Stir all ingredients together and set aside. Step 5- Add 1 1/2 cups yellow cornmeal, 1 1/2 cups all-purpose flour, 2 teaspoons salt, 1/2 teaspoon black pepper, 2 or 3 teaspoons Tony Chachere’s creole seasoning, 1 1/2 teaspoons chef Paul’s seafood or red fish magic, 2 or 3 teaspoons onion powder, 2 or 3 teaspoons garlic powder and 1/2 or 1 teaspoon cayenne pepper into a large bowl with lid. Seasoned Cornmeal All-purpose flour batter Stir with a whisk until combined and set aside. Step 4- Add 4 large eggs (Room temp), 1/4 or 1/2 teaspoon Tony Chachere’s creole seasoning and 1/4 or 1/2 teaspoon chef Paul’s Seafood or Red Fish magic into a medium-sized bowl. Let oil get hot until temperature reaches 350 to 375 degrees. If you are using a deep fryer, you will have to add oil according to the deep fryer’s instructional manual for the amount of oil needed. Step 3- Add 48 fluid ounces canola or vegetable oil into a medium sized pot. Preheat fire to medium heat or preheat deep fryer to 350 or 375 degrees. Cover bowl with lid and let marinate for 4 hours or overnight. Once done, coat the seasonings with your hands. If you like more seasonings and lemon, you can add them at this time. ![]() Place a mesh strainer over the salmon strips and squeeze half of a lemon. Step 2- Add Salmon strips into a large bowl and add 1 1/2 teaspoons Tony Chachere’s creole seasoning, 1 1/2 teaspoons Chef Paul’s Seafood or Red fish magic and 2 or 4 teaspoons Zatarain’s creole mustard. Add Salmon fillet strips into a strainer and rinse with cold water. Each strip should be at least 2 or 3 inches in width. Step 1- Cut salmon fillet into large strips. ![]()
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