Tony Chachere's Crispy Creole Fish Fry 10 oz
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⚜️ The CajunFood.com Promise
Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Description
Directions:
Instructions: Frying:
- In a large bowl, beat together 1 egg and 1 cup milk (optional: add 1 teaspoon hot sauce or vinegar).
- Pour desired amount of Fish Fry into a pan (or bag for shaking).
- Dip fish fillets, seafood or vegetables in egg wash. Shake off excess. Roll (or shake) each piece of Fish Fry, shaking off excess.
- Fry 1 to 2 pieces at a time on both sides in 350 degrees oil until golden brown. Drain on absorbent paper and serve.
Nutrition Facts
Refer to the product label for full dietary information, which may be available as an alternative product image.
About 11 servings per container.
Serving Size3 TbspAmount Per ServingCalories90% Daily ValueTotal Fat0g0%%Daily ValueSaturated Fat0.0g0%%Daily ValueTrans Fat0.0gCholesterol0.0mg0%%Daily ValueSodium670.0mg28%%Daily ValueTotal Carbohydrate19g6%%Daily ValueDietary Fiber1.0g4%%Daily ValueSugars0.0gProtein2.0g0%%Daily ValueVitamin A4%%Daily ValueVitamin C0%%Daily ValueCalcium0%%Daily ValueIron2%%Daily Value* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Details
- SKU
- 071998002062
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Customer Reviews for Tony Chachere's Crispy Creole Fish Fry 10 oz
Tastes exactly like Saturday mornings in Lafayette!
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Arrived rock solid, unmatched flavor
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
100% Authentic Bayou Quality
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.