OAK GROVE SMOKEHOUSE, INC.

   OAK GROVE SMOKEHOUSE FISH FRY W/CREOLE SEASONING

                      

     Fried fish is a tradition in South Louisiana as a result of the abundant inland waters and the Gulf Coast, the French custom of deep-fat frying and meatless Fridays for Catholics.  Many times, fish is fried and served outdoors for a party atmosphere.  OAK GROVE SMOKEHOUSE FISH FRY is a well-seasoned blend of corn meal and flour for obtaining crisp, golden-brown fried fish.  With a hint of tartness, it enhances the flavor of even the best fish.  Great for shrimp and oysters too!

     OAK GROVE SMOKEHOUSE FISH FRY can also be used to fry crispy, Creole-seasoned vegetables.  Try one of the recipes which follow.

                                           Creole-Seasoned Fried Fish

2-3 lbs. whole fish or fillets

1 (6oz.) pkg. OAK GROVE SMOKEHOUSE FISH FRY

Oil fry frying

 

     Wash fish; pat dry.  Shake or roll fish in Fish Fry until well coated.  Shake off excess coating.  Fry in deep fat heated to 375˚F.  When fish begins to float on top of oil, turn and fry 1-2 minutes longer.  Drain on absorbent paper.  Serves 4-6.

 

Variations:

1.  Fry in 1/4 inch of hot fat in skillet, browning on both sides.

2.  Soak fish in milk prior to frying, or dip into milk before shaking in Fish Fry.

                                         Creole-Seasoned Fried Shrimp

2 lbs. peeled shrimp, fresh or frozen

Worchestershire sauce (optional)

1 (6oz.) pkg. OAK GROVE SMOKEHOUSE FISH FRY

Oil fry frying

 

     Wash shrimp and drain.  If desired, sprinkle with Worestershire sauce and allow to marinate 10-15 minutes.  Roll or shake shrimp in Fish Fry until well-coated.  Shake off excess coating.  Fry in deep fat heated to 375˚F.  Drain on absorbent paper.  Serves 4-6.

 

 

                                        Creole-Seasoned Fried Oysters

3-4 dozen oysters

1 (6oz.) pkg. OAK GROVE SMOKEHOUSE FISH FRY

Oil fry frying

 

     Roll or shake oysters in Fish Fry until well coated.  Fry in deep fat heated to 375˚F.for 2-3 minutes, until golden brown. Do not overcook as this will cause toughness.  Serves 4-6.

 

                                    Creole-Seasoned Fried Vegetables

  Use OAK GROVE SMOKEHOUSE FISH FRY to fry any of the following:

                                Eggplant, sliced or cut in 1/2" sticks

                                Sliced white squash

                                Sliced okra

                                Sliced green tomatoes

 

     If desired, prepare eggplant or squash ahead and refrigerate in cold water prior to frying.  Drain well.  Okra may be parboiled before frying.

     Moisten prepared vegetables or dip into a batter of egg and milk.  Shake or roll pieces in Fish Fry.  Fry in deep fat heated to 375˚F. or in 1/4 inch of hot fat in a skillet until golden brown on both sides. Drain on absorbent paper.