Zatarain's Wonderful Fish-Fri

A light, corn based coating for frying seafood or vegetables. Just roll seafood in Fish Fri (no wash or messy batter), season to taste with ZATARAIN'S? Creole Seasoning, and fry to a light golden brown. Salt free. All Natural.

FRIED FISH or SHRIMP Steps: Heat one inch of vegetable oil in skillet or oil as required in deep fryer to 350?F. Wash prepared seafood in cold water, drain excess moisture. Sprinkle ZATARAIN'S? Creole Seasoning to taste. Pour Zatarain's Wonderful Fish-Fri onto plate or into plastic bag. Roll or shake moist seafood in mix until evenly coated. Fry seafood (a few pieces at a time) in hot oil until light golden brown. Remove and drain on absorbent paper.

SCALLOPED OYSTERS Ingredients: 8 oz. shucked oysters (about 12 average oysters) 1/2 cup cracker crumbs 1/2 cup Zatarain's Wonderful Fish-Fri 1/4 tsp. ZATARAIN'S? Creole Seasoning 1/8 tsp. Crystal? Worcestershire Sauce 1/2 cup milk 1 Tbsp. instant minced onion 1/4 tsp. cayenne pepper Steps: In a 8 inch round cake pan, place shucked oysters. Combine cracker crumbs, Zatarain's Fish Fri, and Zatarain's Creole seasoning. Sprinkle crumb mixture evenly over oysters. Combine remaining ingredients and pour over oysters and crumbs. Bake at 350?F for 30 minutes, or until knife inserted into the center comes out clean. Serves 6-8

CHEF JOHN FOLSE'S ZATARAIN'S CREOLE MUSTARD BATTERED CATFISH Ingredients: 6 - 8 oz. catfish fillets (or white fillets) pepper to taste >Crystal? Classic Cayenne Sauce to taste 1 gallon ice water oil for deep frying 1 cup milk 3 Tbsp. ZATARAIN'S? Creole Mustard juice of one lemon 1 - 12 oz. package Zatarain's Wonderful Fish-Fri Steps: In a mixing bowl, season and marinate the fillets with pepper and pepper sauce. Place fillets in ice water and allow to marinate for 30 minutes. In a large Dutch oven or Fry Daddy, place enough oil to deep fry fish. The oil should cover the fish by approximately 1-2 inches. Preheat oil to 375? F. In another mixing bowl, blend milk, Zatarain's Creole Mustard and lemon juice. Place fish in Creole mustard batter, then in Zatarain's Seasoned Fish Fri, and deep fry until golden brown. Do not overcook, as fish is best when crisp on the outside but tender and juicy inside. Drain on paper towels and serve hot with tartar or cocktail sauce.