Delphine
03-07-2008, 12:35 PM
http://i51.photobucket.com/albums/f382/AnnabelleL/Smilies/Louisiana.gif
Cooking with beer has, as far as I know, been a part of Louisiana cuisine for a very long time--both in and out of the food. :yumyum: (I heard once of a grandmother who put beer in her biscuits to make them fluffy; another swore by Sprite.)
Here is a "down home" recipe that doesn't call for shrimp or oysters. You can use the fish of your choice.
CRISPY FRIED FISH
INGREDIENTS
1 egg
1 1/2 cups beer
1 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound fillets (of your choice)
2 cups crushed cornflake crumbs
1 teaspoon Cajun seasoning (i.e. Zatarain's)
1 quart oil for frying
DIRECTIONS
In a medium bowl, beat together egg, beer, flour, garlic powder, salt, and pepper. Place fillets in the bowl, and thoroughly coat with the mixture.
In a separate medium bowl, mix the cornflake crumbs and Cajun seasoning. Dip the fillets in the crumb mixture, and thoroughly coat all sides.
In a large, heavy skillet or deep fryer, heat the oil to 365 degrees F (185 degrees C). Fry the fish until golden brown, and flesh is easily flaked with a fork. http://i51.photobucket.com/albums/f382/AnnabelleL/Smilies/CHEF.gif
FYI: CajunSupermarket.com
(For things like Cajun spices (Zatarain's is one.) Some things just can't be duplicated.)
Cooking with beer has, as far as I know, been a part of Louisiana cuisine for a very long time--both in and out of the food. :yumyum: (I heard once of a grandmother who put beer in her biscuits to make them fluffy; another swore by Sprite.)
Here is a "down home" recipe that doesn't call for shrimp or oysters. You can use the fish of your choice.
CRISPY FRIED FISH
INGREDIENTS
1 egg
1 1/2 cups beer
1 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound fillets (of your choice)
2 cups crushed cornflake crumbs
1 teaspoon Cajun seasoning (i.e. Zatarain's)
1 quart oil for frying
DIRECTIONS
In a medium bowl, beat together egg, beer, flour, garlic powder, salt, and pepper. Place fillets in the bowl, and thoroughly coat with the mixture.
In a separate medium bowl, mix the cornflake crumbs and Cajun seasoning. Dip the fillets in the crumb mixture, and thoroughly coat all sides.
In a large, heavy skillet or deep fryer, heat the oil to 365 degrees F (185 degrees C). Fry the fish until golden brown, and flesh is easily flaked with a fork. http://i51.photobucket.com/albums/f382/AnnabelleL/Smilies/CHEF.gif
FYI: CajunSupermarket.com
(For things like Cajun spices (Zatarain's is one.) Some things just can't be duplicated.)