Displaying 1 to 6 of 6 for Fried Seafood.
Fried crawfish tails are crunchy and delicious. They are doubly tasty when served over salad greens drizzled with Zatarain's® Creole Mustard Honey Vinaigrette.
Recipe courtesy of Executive Chef John Besh of Restaurant August, New Orleans.
A classic Louisiana po’boy sandwich with fried shrimp, lettuce, tomato and Creole mayonnaise-mustard sauce.
A special grind of corn in Zatarain's® Crispy Southern Style Seasoned Fish-Fri® gives catfish an especially crisp texture.
For shrimp with crunch and sweet and spicy flavors, first coat in Zatarain’s® Seasoned Shrimp-Fri, then fry and toss with a creamy sauce with honey, hot sauce and crushed red pepper.
Courtesy of Chef John Besh of Restaurant August in New Orleans, this easy-to-make appetizer will have to you cooking like a gourmet chef.