Wash the onions toughly and remove the first layer from the onion. Using a sharp knife evenly cut the onions into 1/2-inch slices. Separate all the rings and place in a bowl.
In a separate bowl, whisk eggs, whipping cream, and 2 ice cubes until blended.(Do not Season Egg Wash) ***Dip onion rings in egg wash mixture, then coat with Zyde’ceaux Joe’s Cajun Fish Fry Mix. (For a more crispier crunch, repeat the process).
In a cast iron skillet/deep fryer heat oil to about 350°. Once grease is hot and ready carefully Fry onion rings please allow about 1 to 1-1/2 minutes on each side or until golden brown. Drain off excessive oil by using paper towels or oil draining rack.
Serve to your guess and Zyde’ceaux with family
Peel skin off potatoes(Optional). Cut your potatoes in half lengthwise and cut each half in half again (should end up with roughly about 8 wedges). Place cut potatoes in a large bowl of water and sit off to the side.
In a deep fryer or cast iron skillet, fill up with your desired oil and heat the oil until it reaches 300 to 325 degrees Farenheit. (While waiting for the grease to get hot, pour 16oz Gourmet Fish Fry Breading in a gallon Ziploc bag).
In a separate bowl, combine eggs, milk, and 2 cubes of ice and stir until ice dissolves.
Remove the water off the potatoes and pour combined egg, milk and ice mixture over all of the potatoes. Let potatoes sit for about 2 minutes. Using a strainer, drain off any excess egg wash from potatoes and coat a few wedge potatoes in the Ziploc bag of Zyde’ceaux Joe’s Gourmet Fish Fry.
Drop uncooked breaded potatoes in the hot oil and cook evenly about 5 to 8 minutes or until your potatoes are crispy tender and floating. Remove Potatoes and drain well on paper towels and repeat the same steps. ***No Additional Seasonings are needed to your potatoes.***
For presentation, you can also sprinkle different herbs such as rosemary, sage, parsley. Serve hot.
Wash your fish and pat dry with a clean towel or paper towel. Using a Deep Fryer or Pan pour 1 gal. Oil and heat to 325-350º F. Upon oil heating, in a bowl or bag add 16oz Bottle of Zyde’ceaux Joe’s Fish Fry and Lightly coat both sides of fish (if using egg/milk is used repeat process). Deep Fry Filets or Whole Fish the until cajun browned or floating on the top. average cook time is roughly about 3-5 minutes (based on thickness of fish). Once Cooked place filets or whole fish onto a paper towel or drain rack. (Same process works well if Oven Baked, BBQ Grilled, Air Fried, etc.)
Carefully Serve Hot.
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2 lbs shrimp, peeled and deveined with tails on(optional) 2 bunches of chopped green onions
2 Tbsp Zyde’ceaux Joe’s (Winnfield Cajun Dust) All-Purpose seasoning
1 stick of butter
1 lbs Andouille Sausage (cut into whole slices)
For the Grits: 1 cup grits (quick or old fashioned)
3 cups water
1/4 cup of Heavy Whipping Cream
1/2 stick of butter)
Start off with your grits, Bring water to a boil, add grits and pinch of sea salt and butter. Reduce to medium heat, cover let cook to desired consistency. Stir frequently to prevent sticking add Heavy Whipping Cream (for creaminess). Once your grits have reach the desired consistency, remove from heat. Add shredded cheese into hot grits and stir. Once removed from heat Add 1 tsp of Zyde’ceaux Joe’s (Winnfield Cajun Dust) All-Purpose seasoning your the grits.
Cook the Andouille Sausage on medium heat until lightly brown on both sides. Remove the sausages from the skillet (keep sausage grease in the skillet).
Using the same skillet with sausage grease add 1 stick of butter and (Winnfield Cajun Dust) All-Purpose seasoning. Allow your shrimp to cook on both sides for 1-2 minute each side (max) and remove shrimp.(Leftover Sausage/Shrimp Butter sauce is optional served over your grits)
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