CRISPY CAJUN Beer Battered Cod Fish and Chips!
Watch me make one of the most requested dinners in our home: #beerbatter #cajun #cod #fishandchips. Light, flavorful beer batter, crispy homemade fries and a zesty dipping sauce make this #friedfish worth it!
INGREDIENTS:
Russet potatoes (2 per person being served)
Cod fillets cut into roughly 3-inch x 1/2 inch thick pieces
2 cups flour
1/3 cup cornstarch
Cajun seasoning
Sea salt
1 tsp garlic powder
1/4 tsp cayenne pepper
1 tsp smoked paprika
1 tsp baking powder
Vegetable oil
1 bottle beer
For the Cajun remoulade
1 cup mayonnaise
Cajun seasoning (to taste)
Hot pepper relish or pickle relish to taste
Squeeze lemon
2 tbsp hot sauce of your choice (Sriracha/ Scotch Bonnet Pepper Sauce/ Hot Sauce)
TO PREP FISH
Squeeze lemon over fish and season with sea salt; set aside
TO PREP POTATOES
--Wash and scrub potatoes in water
--Cut potatoes into uniform wedges, skin-on
--Bring a large pot of water to a boil; add generous salt.
--Add the cut potatoes to water and cook 4-5 minutes, until soft.
--Remove potatoes from boiling water
--Drain off water in strainer
--Rinse potatoes with cold water and shock with ice cubes to halt cooking
--Drain and lay flat on paper towels to air dry
Preheat oil in frying pan to 350 degrees
-Once potatoes are dry, add them to frying pan about 6 minutes until golden and crispy
-Drain on paper towels and sprinkle with sea salt
MAKE BEER BATTER
--In a bowl, whisk 1 cup of the flour, cajun seasoning, cornstarch, garlic powder, cayenne, smoked paprika, baking powder.
--Add the beer and whisk until about the consistency of crepe batter.
MAKE FLOUR DREDGE
--Add the other 1 cup of flour to a pie plate. Add 1 tablespoon each of cajun seasoning and paprika to this flour and mix.
FRY THE FISH
--Dredge the cod fillets in the flour, then dip them in the beer batter. Let excess batter drip off.
Add to frying pan. Fry 5-6 minutes until golden and crispy.
MAKE CAJUN REMOULADE:
Combine
1 cup mayonnaise
Hot pepper relish or pickle relish to taste
Squeeze lemon
2 tbsp hot sauce of your choice (Sriracha/ Scotch Bonnet Pepper Sauce/ Hot Sauce)
Transfer to a platter, squeeze with lemon, sprinkle with paprika and serve.
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Sean Brock and Donald Link cook up a Cajun classic, frog legs.
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Cod A La Meuniere
Summer means light, fresh, vibrant. We have a great dish in line for you. A classic french dish made highlighted by Julia child. Fish a la meniure, a wonderful white fish lightly breaded and seared. Then served with parmesan orzo pasta, sautéed asparagus and our cajun lemon butter sauce! Video coming out soon! But in the meantime give us a like, follow, and subscribe!
YouTube: Cptexasfusion
Ingredients
Fish a la meniure
• 2 white fish filets
• Salt and pepper to taste
• 1 cup all purpose flour
• 3 tablespoon unsalted butter
Cajun lemon butter sauce
• 8 tablespoons cold unsalted butter, sliced
• 2 tbsp shallots chopped
• 2 garlic cloves, minced
• 1/3 cup red bell pepper
• 1/3 cup dry white wine
• 1tsp cajun seasoning
• 3 tablespoons fresh lemon juice
• Kosher salt and ground white pepper
Sautéed asparagus
• 1lb Asparagus
• EVOO
• Salt and pepper to taste
Orzo pasta
• 3 tablespoons unsalted butter
• 8 ounces orzo
• 16 ounces chicken stock
• Salt and pepper to taste
• ½ cup freshly grated parmesan cheese
• ¼ cup fresh parsley
Instructions
1. Take our white fish of any kind. Today we are using cod. Mix salt and pepper with flour and coat the fish on all sides. Next heat a pan and add in 3 tablespoons of butter and melt till brown.
2. Once brown add our fish and cook on each side for 3-4 minutes. Make sure to not overcook fish too fast so cook on medium high heat. Place fish on plate and set aside.
3. Now we are going to make our cajun lemon butter sauce. Add 3 tablespoons of butter into pan and melt. Then add our red bell peppers, shallots and garlic. Cook till translucent.
4. When the sauce is simmering add in our white wine and 1 tablespoons of butter at a time. Make sure to mix well and not rush the sauce to prevent it breaking.
5. As sauce is simmering the final steps are to add 1/2 lemon for juice, cajun seasoning, and a pinch of parsley.
6. To make our orzo pasta melt 3 tablespoons of butter into pot. Next add in our ozo pasta and mix till slightly brown. Once ready add in chicken stock, salt and pepper. Cook orzo till al-dente.
7. To finish our pasta we will add freshly grated parmesan and then a pinch of parsley. Delicious side dish!
8. Optional is to boil or steam asparagus. Cook it in water for about 5 minutes and shock with ice. Remove and place it in pan with EVOO. Add salt and pepper and serve!
Wine: bonpas luberon blanc
Location: Mainly within the Parc Regional du Luberon, which is equidistant from Avignon, Aix-en-Provence and Manosque. The average altitude of the vineyards is 300 metres above sea-level, and the grapes are harvested relatively late.
GRAPE VARIETALS
Grenache blanc, Vermentino, Clairette et Bourboulenc.
Nose: Fresh summer fruits, then opens with citrus and white flowers.
Finish: A fresh notes of white flowers. This wine is very harmonious, revealing good balance with roundness, and flavour that persists on the palate.
Food paring: White fish, oysters, shrimp.
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#cod #fishalameuniere #meuniere #french #france #whitefish #cajun #cajunlemonbutter #orzo #orzopasta #fresh #seafood #bonpas #frenchwine #rhone #rhonevalley #boisset #boissetcollection #boissetwines #cptexasfusion
Cod Fritters And Spicy Tartar Sauce
Cod fritters:
4 Small pieces of cod fillet or 1 large fillet
1/4 onion
2 celery sticks
1carrot
1/2 Small green pepper
1 cup of flour
1/3 cup of dried parsley
1 teaspoon crushed rosemary
1 teaspoon soy sauce
1 teaspoon salt
1tsp worceshire sauce
1tsp creole seasoning
1egg
Juice of half of a lemon
For spicy tartar sauce
Mayo
Relish
Salt
Hot sauce
How To Make The BEST Fried Shrimp| Better Than Popeyes| Crispy Fried Shrimp
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This is how you make perfect restaurant quality Southern Fried Shrimp
How to make crispy fried shrimp! Today I will be showing you how to make an easy recipe on fried shrimp. Shrimp are really easy to fried you just need to know how to make them crispy, on this video I shared my secret recipe on my restaurant style fried shrimp recipe. if you enjoyed the video Like, comment, subscribe!
Ingredients
10 oz red Argentine shrimp ????
1/3 cup mustard
3 tbsps corn starch
1/3 red hot sauce
1 cup all purpose flour
2 tbsps. creole seasoning
1 tsp old bay
1 tsp garlic powder
1/4 tsp ground black pepper
2 large eggs
Disclaimer:
Hey guys this recipe was founded on TikTok by username @thecajunninja add him on TikTok for more Cajun recipes. I added my spin on it hope you enjoy it.
Easy Crispy Fried Shrimp Recipe: How To Make Crispy Fried Shrimp
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Shrimp Po' Boy Sandwich Recipe | New Orleans Shrimp Po' Boy Recipe
The BEST New Orleans Shrimp Po' Boy Sandwich Recipe!! Perfectly seasoned golden brown mouthwatering shrimp. Placed on a soft french loaf with a creamy
remoulade sauce, sweet pickles, and fresh crunchy lettuce and tomatoes.
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Shrimp Po' Boy Recipe
Shrimp Ingredients
1 1/2 - 2 lb jumbo shrimp
oil
1 tbsp cajun seasoning
1 tbsp creole seasoning
1/2 tbsp seafood seasoning
(If using a different brand of seasoning adjust seasoning accordingly)
Substitute seasoning - add paprika, cayenne pepper, salt, garlic powder,
Seasoned flour
Add the same seasoning to the flour/cornmeal that was used for the shrimp (Cajun, Seafood, Creole)
1 1/2 cups all-purpose flour
1 cup cornmeal
1 cup buttermilk
2 tbsp hot sauce
Remoulade Sauce
1 cup mayo
1 tsp dijon mustard
2 tbsp sweet relish add preferred
1 tsp Worcestershire Sauce
1/2 tbsp lemon juice
2 tsp hot sauce
1 tsp smoked paprika
1 tsp sugar
french loaf
lettuce
tomato