Louisiana Zatarains Fish Fry

Comment

Comment by David, aka, "McScruff" on March 8, 2012 at 7:16pm

Someone send this to Harald - he may not be able to find it, but he may. It may also kick start the juices.

Comment by Lord of the Fly , Rods on March 8, 2012 at 6:23pm

  I like the Z stuff myself and use  it or Tony Chacheries  Creole  Spice , it's made down there too. When it comes to oysters I like mine fried, that way I know they have died,  no not really, I like them all different ways including raw , like when you chew them and you can hear them screaming in your mouth as you are chewing them up.    LOFR

Comment by jim cosgrove on March 8, 2012 at 5:33pm

my son caught some steelhead in the indiana creeks and brought them and some cajun blacken spices over.never did this due to the smoke.we took the baffle out of the grill and put a cst iron fry pan and heated it till it was almost red hot threw in some butter then the fillets skin on with the spices rubbed into the meat side.some of the best fish i ever ate.you guys sure know your cooking

Comment by Jeffrey D. Abney on March 8, 2012 at 5:19pm

It's got a shelf life so unless you're frying a couple times a week you're better off buying the little boxes that are more common on store shelves.....A few places in North Carolina offer the big one Mark or right off the Zatarain's website.....Good Stuff though!

Comment by Mark Stine on March 8, 2012 at 5:15pm

My favorite, never seen it in a jar though.