Louisiana Fish and Fries

Name: Louisiana Fish and Fries
Yield: 10
Ingredients: 2.0kg Barramundi or Para fish, cut into escalopes; 200.0g Wheat flour; 300.0ml Eggs, whole, beaten; 100.0g Cajun Asian Seasoning Mix; 0.0ml Vegetable oil for frying; 500.0g Polenta; 0.0n/a French fries; 0.0g Salad

Fish and chips done the American way! This is a great recipe for your lunch menu, try it out.

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Louisiana Fish and Fries:

Barramundi or Para fish, cut into escalopes 2.0 kg
Wheat flour 200.0 g
Eggs, whole, beaten 300.0 ml
Cajun Asian Seasoning Mix 100.0 g
Vegetable oil for frying
Polenta 500.0 g
French fries
Salad

Fish

Main Course

International Cuisine

Asian Fusion

Seasoning

Seasonings Only

Fish and chips done the American way! This is a great recipe for your lunch menu, try it out.

...

Preparation

Louisiana Fish and Fries:
- Thinly slice the fish to resemble thin schnitzels.
- Season the fish with Cajun Asian Spiced Mix.
- Coat the fish in the flour, egg and then polenta.
- Deep fry until cooked through and golden.
- Serve fish with French fries and a salad.
Chef’s Tip:
- Cornmeal or polenta will give the crust a golden yellow glow and perfectly crispy texture while keeping the fish moist and juicy.