Cajun Recipes and Chef Tips

Recipes

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Ingredients

Yellow Corn Flour, Yellow Corn Meal, Salt, Spices, Monosodium Glutamate, Corn Starch, Dehydrated Garlic, Citric Acid, Garlic Powder, Lemon Juice Powder, (Corn Syrup Solids, Lemon Juice Powder and Lemon Oil), Onion Powder, Paprika and Natural Flavor.

Chef Randé Cooking Tips

The secret to perfect fried seafood is the temperature of the oil. 350° is ideal. Low oil temperatures make greasy seafood. Be sure to bring the temperature back to 350° before each batch.
Always shake off excess Fish Fix Mix before you drop fish in the oil.
This will prevent the excess from burning on the bottom of the pan.
Seafood is generally cooked when it floats. Cook for a minute longer for extra crunchiness.
Only use enough oil to cover half of what you’re frying.
When you remove the fish, place it on a metal drying rack. Don’t use paper towels. The steam from the fish will make it soggy.
Work in small batches to maintain the oil temperature.
Don’t overcrowd the fryer.
If you add salt, do it after the fish is done frying. Don’t add it to the Cajun Fish Fry Mix.
Only flip once! This will keep your Cajun Fish Fry Mix crispy.

Recipes

Real Deal Cajun Catfish

Crispy Cajun Pork Tenderloin Sandwich

Cajun Chicken Strips

Chef Randé Gator Bites

Cajun Onion Rings

Cajun Fries with an Extra Kick

Product Information

Ingredients

Chef Randé Cooking Tips