I can no longer find a Cajun marinade at my local grocery stores. I used to buy something premade and mostly used it for catfish. Now when I google I dont even see a commercially prepared product. Any suggestions?
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I can no longer find a Cajun marinade at my local grocery stores. I used to buy something premade and mostly used it for catfish. Now when I google I dont even see a commercially prepared product. Any suggestions?
Bud I mix a 2 eggs to 2 cups of Buttermilk egg wash with once of Zatarain's Liquid Crab Boil. After whisking well I let other larger fish (speckled trout, redfish, drum, catfish, etc) soak in this wash for 10 minutes before removing them and letting them drain on wire then tossing in AP Flour. Once coated in flour I remove from the Dredge and let the fillets rest on Parchment Paper sheets till the flour "Wets Out" then dip in the wash again then tossing into a Seasoned Fish Fry before cooking. I also like to allow the fillets to lay back on the parchment till the frying starts. That crab boil really seasons the fillets up. Messy way to fry but Restaurant Grade results. :twocents