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Cajun Seafood fry recipe
2 1/2 Cups Vegetable Oil for Frying
1/2 Cup Wondra Flour
1/4 Cup Wondra Flour
1/2 Cup Corn Flour
2 Tbsp Creole Seasoning, in all
2 Tbsp Water
1/2 Pound (pick one) Peeled & Deveined Medium Shrimp, Crawfish tail meat, Catfish Filets, shucked Oysters, Cleaned Soft shell Crab, Frog legs…
Heat the oil to 360 degrees in a 2 qt. saucepan.
Season 1/2 Cup of the Wondra flour with 1 Tbsp Creole Seasoning in a bowl.
In another bowl, Mix the egg well with 2 Tbsp of water, and 1 tsp Creole Seasoning.
In another bowl, Mix the Corn flour, Wondra Flour and the remaining Creole Seasoning.
Dredge the seafood in the seasoned flour, then the egg wash, then the corn/wondra flour mixture. Fry in batches in the 360 degree oil until just golden brown. Do not overcrowd the pan, and let the oil come back to temperature before frying another batch.
Maque choux /ˈmɑːkʃuː/ is a traditional dish of southern Louisiana. It is thought to be an amalgam of Creole and American Indian cultural influence, and the name is likely to derive from the French interpretation of the Native American name.
It contains corn, green bell pepper, onion, and sometimes garlic, celery, and tomato. The ingredients are braised in a pot. Historically bacon grease was used for the braising stage, although various combinations of oil, butter, or cream may be substituted. The vegetables are then left to simmer until they reach a tender consistency, with chicken stock or water added as necessary. The dish is finished with salt and a combination of red and black pepper. Some cooks include hot sauce and a bit of sugar for greater complexity.