Zesty Fish Fry
From YavelWiki
(Difference between revisions)
| Line 7: | Line 7: | ||
* 1 bag of Louisiana Fish Fry (or any other fish fry) | * 1 bag of Louisiana Fish Fry (or any other fish fry) | ||
* 1 bottle of Canola Oil | * 1 bottle of Canola Oil | ||
| - | * | + | * See [[Grilled Sea Bass With Avocado Crema and Mango Salsa]] for salsa ingredients |
== Steps == | == Steps == | ||
| Line 18: | Line 18: | ||
# Coat fish with Louisiana Fish Fry | # Coat fish with Louisiana Fish Fry | ||
# Deep fry in Canola Oil until browned (2 to 3 minutes) | # Deep fry in Canola Oil until browned (2 to 3 minutes) | ||
| - | # Serve with Pineapple/Mango salsa (See [[Grilled Sea Bass With Avocado Crema and Mango Salsa]] for salsa steps | + | # Serve with Pineapple/Mango salsa (See [[Grilled Sea Bass With Avocado Crema and Mango Salsa]] for salsa steps) |
Current revision as of 21:11, 27 January 2026
Ingredients
- Any dense white fish (rock fish is perfect)
- 8 ounces Milk
- 8 ounce bottle of Kraft Zesty Italian
- 2 tablespoons Texas Petes Hot Sauce
- 1 bag of Louisiana Fish Fry (or any other fish fry)
- 1 bottle of Canola Oil
- See Grilled Sea Bass With Avocado Crema and Mango Salsa for salsa ingredients
Steps
- Cut fish into 1x1 inch pieces
- Put fish into a water tight container
- Add equal parts Kraft Zesty Italian and Milk
- Add Texas Petes Hot Sauce to taste
- Marinate in the refrigerator for at least 30 minutes. Longer is better.
- Coat fish with Louisiana Fish Fry
- Deep fry in Canola Oil until browned (2 to 3 minutes)
- Serve with Pineapple/Mango salsa (See Grilled Sea Bass With Avocado Crema and Mango Salsa for salsa steps)
