Recipes
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Down By The Bayou or Flambeaux Fry
No matter if you are frying shrimp, fish, oysters, scallops or lobster, follow these easy steps and experience perfection every time.
The most important part to frying seafood is the delicious batter. No worries, we got you covered there! But there are a few tips and tricks to make is perfectly golden and crispy. The other most important part of frying is your oil. If your oil is too hot, the batter will burn. If the oil temperature is too low, you food will absorb the oil and be greasy. Your oil should be 350 degrees.
Ingredients
- Your Seafood Choice
- Down By the Bayou or Flambeaux Fry mix
- 1 cup Buttermilk
- 1 Egg
- Louisiana Hot Sauce (optional)
- Vegetable oil
Instructions
- Preheat oil on medium/high heat (350 degrees)
- In a bowl, whisk together 1 cup of butter milk and 1 egg. (add a few drops of hot sauce if you want some spice!)
- Pour the Down By The Bayou or Flambeaux Fry in a separate bowl. 1/2 cup or more, depending on what you’re cooking. Remember, you can always simply add more fry to your bowl if you need it.
- Dredge your seafood in the Down By The Bayou or Flambeaux Fry first, then into wet mixture (butter milk & egg), and finally into the dry fry mix again. Shake off excess and set aside on a separate plate.
- Fry in small batches being careful not to overcrowd your skillet or deep fryer
Total cooking time for each seafood
Shrimp: 1 minute per side or until golden brown
Fish: 3-5 minutes per side or until golden brown
Oysters: 2-3 minutes per side or until golden brown
Scallops: 1-2 minutes per side or until golden brown
Lobster: 2-3 minutes per side or until golden brown
Second Line Sunday Wet Batter
Ingredients
- Your Choice of Seafood
- 1 cup Second Line Sunday Wet Batter
- 8oz club soda
- Vegetable Oil
- FOR BEST RESULTS: USE A NON-STICK PAN
Instructions
- Preheat oil on medium/high heat (350 degrees)
- In a mixing bowl, whisk together 1 cup Second Line Sunday Batter Mix and 8oz of club soda.
- Soak your seafood or chicken in wet batter for 2-3 minutes, or until oil is ready.
- Fry the seafood or chicken in small batches being careful not to overcrowd your skillet or deep fryer
Total cooking time for each seafood
Shrimp: 1 minute per side or until golden brown
Fish: 3-5 minutes per side or until golden brown
Oysters: 2-3 minutes per side or until golden brown
Scallops: 1-2 minutes per side or until golden brown
Lobster: 2-3 minutes per side or until golden brown
Chicken Parts 4-6 minutes per side or until golden brown
Chicken tenders 4-5 minutes per side or until golden brown
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