JulyTroutGreg2131
"Took a no name spoon made in Korea, about the size of a 1/4 oz. Dardevle Spinnie."
Do you love big bluegill?
Louisiana Zatarains Fish Fry
When I want a little kick with my fish I go with a New Orleans Tradition....Zatarain's Seasoned Fish Fry...My favorite for Oysters as well.
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Albums: Food
Comment
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Comment by David, aka, "McScruff" on March 8, 2012 at 7:16pm
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Someone send this to Harald - he may not be able to find it, but he may. It may also kick start the juices.
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Comment by Lord of the Fly , Rods on March 8, 2012 at 6:23pm
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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
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Comment by jim cosgrove on March 8, 2012 at 5:33pm
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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
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Comment by Jeffrey D. Abney on March 8, 2012 at 5:19pm
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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!
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Comment by Mark Stine on March 8, 2012 at 5:15pm
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My favorite, never seen it in a jar though.
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