Louisiana Cookin' - August 2016.pdf

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ZYDECO SHRIMP KABOBS • GALATOIRE’S COOKING TIPS • TROPICAL COCKTAILS
Louisiana
eat
Local
issue
July/August 2016
vol 19, issue 4
www.louisianacookin.com
US $5.99
DISPLAY UNTIL AUGUST 16, 2016
h
h
TH E
Authentic Cajun & Creole Cuisine
NEW ORLEANS
Po´Boys
P. 35
ADVERTISING
ADDING A LITTLE SPICE TO LIFE SINCE 2001
Washed in beer and battered in our Slap Ya Mama Cajun Fish Fry, then topped
with a spicy jalapeño sauce, these beer battered fish tacos are to die for.
Add enough oil to the frying pan so
that it’s about �½ inch deep. Heat oil
over medium heat until a pinch of fish
fry sizzles across the top.
Dip each piece of fish into the egg
wash, then in the fish fry batter, back
into the egg wash and once more in
the fish fry batter. Carefully transfer
each piece into the oil and cook for
approximately 8 minutes or until
golden brown, making sure to turn
fish a few times during frying. Transfer
cooked pieces to a paper towel lined
plate to help drain excess oil.
In a small skillet, warm tortillas over
medium heat. Build tacos by adding
a few pieces of fish, feta cheese,
jalapeño sauce (recipe follows), and
top with cilantro. Serve and enjoy!
BEER BATTERED FISH TACOS
JALAPEÑO SAUCE
Ingredients:
1
1
¼
¼
¼
¼
�½
FISH TACOS
Ingredients:
1�½ pounds firm fish (black drum,
cod, mahi-mahi)
12 ounces light beer
1 egg, beaten
12 ounces Slap Ya
Mama Cajun
Fish Fry
8 flour or corn
tortillas
Vegetable oil
Feta cheese
Cilantro, chopped
1
large jalapeño,
seeded
cup cilantro leaves
cup green onion
cup olive oil
cup greek yogurt
cup water
teaspoon Slap
Ya Mama Low Sodium Blend
Seasoning
tablespoon lime juice
Directions:
Combine all ingredients in a food
processor, and purée until the sauce
has reached a consistency that is
easy to drizzle. You may add more oil
or water if needed to reach desired
consistency.
Makes Approximately 8 Tacos
Directions:
Using a paper towel, pat fish fillets dry,
then cut fillets into 2 to 3 inch pieces
and set aside. In a bowl, combine
beer and egg, making sure to mix well.
In another bowl, add Slap Ya Mama
Cajun Fish Fry and set aside.
Try all of our authentically Cajun seasonings and sauces.
slapyamama.com | 800.485.521
7
#slapislove
photo courtesy Jack Walker
contents
JULY/AUGUST 2016 | VOLUME 19, ISSUE 4
first, you make a
9
13
17
3
roux.
Editor’s Letter
Louisiana Pantry
23
27
31
19
Culinary Antiques
by Patrick Dunne
19
21
Light & Fresh
Salad Days
Green Around the Gills
Spillin’ the Beans
by Paul A. Greenberg
Local Inspirations
Louisiana Foodways
by Elizabeth M. Williams
In Season
Just Peachy
Breaking Bread
Afield & Afloat
Afloat
by Jay D. Ducote
South of the Border
Chef’s Table
Marilynn's Place
louisianacookin.com

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