Slap Ya Mama Fish Fry Platter

Slap Ya Mama Fish Fry Platter

Mar 30, 2023 | Fish & Seafood, Recipes | 0 comments

 

Looking for a crowd-pleasing seafood recipe? Look no further than this mouth-watering Slap Ya Mama fish fry platter that features a delicious assortment of crispy oysters, juicy catfish, and succulent shrimp. Coated in a crispy blend of Slap Ya Mama Fish Fry that is infused with the signature Slap Ya Mama seafood boil. These fried fish will leave your taste buds dancing with delight. The combination of textures and flavors is simply irresistible, making it the perfect dish for any occasion, from family gatherings to parties. Whether you're an experienced seafood chef or a novice cook, this recipe is easy to follow and will have your guests begging for more. So fire up the fryer and get ready to impress with this amazing seafood platter!

Ingredients

Instructions

  • Start by preparing the egg wash. Crack eggs into a small bowl and beat them until they are well blended. Add 1 tablespoon of Slap Ya Mama White Pepper Blend to the bowl and stir the mixture well to combine.
  • In another shallow dish or bowl, pour in the entire box of Slap Ya Mama Fish Fry mix. Spread the mix out evenly in the dish so that it is easy to coat the seafood.
  • Take the catfish fillets and dip them one by one into the egg wash, making sure they are fully coated. Then, transfer them to the fish fry mix and coat them well on both sides, gently pressing the mix onto the fish to help it stick.
  • Heat up a deep fryer or a large pot with oil to 350°F. Once the oil has reached the desired temperature, carefully place the coated catfish fillets into the oil and fry them for 2 minutes, or until they are golden brown and crispy.
  • For the shrimp, start by removing the shells and deveining them. Dip each shrimp first into the egg wash, then the fish fry mix, and repeat this process twice. This will give the shrimp a double coating and extra crunch. Fry the shrimp in the hot oil for 1-2 minutes or until they are golden brown.
  • To fry the oysters, dip each one into the egg wash and then coat them in the fish fry mix. Carefully add the oysters to the hot oil and fry them for about 2 minutes or until they are crispy and golden brown.
  • Once all of the seafood has been fried, remove them from the oil with a slotted spoon and place them onto a paper towel-lined plate to drain off any excess oil.
  • Arrange the seafood on a platter, garnish with fresh herbs or lemon wedges, Slap Ya Mama Hot Sauce and serve with your favorite french fries. Enjoy this delicious Slap Ya Mama fish fry platter with friends and family!

Notes

Slap Ya Mama White Pepper Blend 
Slap Ya Mama Cajun Pepper Sauce 
Slap Ya Mama Fish Fry 
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Slap Ya Mama Garlic Shrimp Kabobs

Slap Ya Mama Garlic Shrimp Kabobs

Mar 22, 2023 | Fish & Seafood, Recipes | 0 comments

If you're looking for a quick and easy weeknight dinner that's bursting with flavor, look no further than these garlic lemon shrimp seasoned with the bold and spicy Slap Ya Mama seasoning. The combination of zesty lemon and garlic with the heat of the seasoning creates a mouthwatering dish that's sure to please. Not only is this dish delicious, but it's also a healthier option, with protein-packed shrimp and fresh ingredients.

Ingredients

Instructions

  • Place Shrimp in Bowl
  • Add all of the ingredients and mix until the shrimp is fully coated.Marinate the shrimp for about 15 minutes.
  • Place the shrimp on skewers.Grill the skewers for about 3 minutes per side, until the shrimp are pink and opaque. Cooking times may vary depending on the grill.Sprinkle the shrimp with lemon juice.Enjoy!

Notes

Slap Ya Mama White Pepper Blend
Slap Ya Mama Cajun Pepper Sauce
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Hot Honey Garlic Shrimp Tacos

Hot Honey Garlic Shrimp Tacos

Feb 4, 2022 | Fish & Seafood, Recipes | 0 comments

 

There is no better way to taco than these Hot Honey Garlic Shrimp Tacos! Cooked up by our Slap Krewe member Rickie Moore!
Rickie is always cooking up delicious food. Find more of Rickies recipes here!

Ingredients

Hot Honey Garlic Sauce

Fried Shrimp

Tacos

  • Blue Cheese Crumbles
  • Green onions
  • Fried Shrimp tossed in Hot Honey Garlic
  • Blue cheese dressing (Drizzle)

Instructions

Hot Honey Garlic Sauce

  • Mix all ingredients in a small saucepan and bring to a bubble. In a separate bowl, add corn starch & mix with 3/4 c of sauce mixture until corn starch is dissolved. Add to Saucepan and stir; bring to a bubble, then remove from heat

Fried Shrimp

  • 1 lb of Fresh NC Shrimp toss in House of Autry Seafood Breading seasoned with Slap Ya Mama Original Blend - season to your liking. Fry to desired crispiness. Toss in Hot Honey Garlic Sauce

Tacos

  • Layer tortilla Shrimp, Blue Cheese Crumble, Green Onions, & Blue Cheese Dressing

Notes

Slap Ya Mama Wing Sauce
Slap Ya Mama Cajun Pepper Sauce
Slap Ya Mama Original Blend Seasoning
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Smoked Lobster Shrimp & Grits

Smoked Lobster Shrimp & Grits

Nov 16, 2021 | Fish & Seafood, Recipes | 2 comments

 

This dish mouth-watering dish took second place in the #slapxbbqguyscookoff! Get cookin’ and let us know how much you love it!
Created By: Rickie Moore
Instagram: @moore2grill

Ingredients

Sauce

  • small yellow onion
  • andouille sausage
  • 2-3 cloves of garlic
  • 2 tbsp butter
  • 1 cup dry white wine
  • juice of freshly squeezed lemon
  • 2 tbsp All Purpose Flour

Shrimp

Lobster

Grits

  • 1 cup grits
  • 4 cups milk
  • splash heavy cream
  • 1 cup sharp cheddar cheese
  • ½ cup grated parm

Instructions

Sauce

  • Sauté small yellow onion. While sautéing, fry Andouille Sausage in a cast-iron skillet. When the onions are soft, add 2-3 cloves of Garlic; cook until fragrant.
  • Add butter and melt; then add All-Purpose Flour; cook for about a minute
  • Add 1 cup of Dry White Wine, cook for about 1 minute; and add juice of a freshly squeezed lemon. Bring to a bubble. Add cooked the Andouille Sausage to the sauce. Add 2 tbsp of Slap Ya Mama stir and simmer.

Shrimp

  • Toss fresh Shrimp in Olive Oil and Slap Ya Mama. Smoke at 375° until done.

Lobster Tails

  • Melt butter, add Slap Ya Mama, and stir
  • Smoke Lobster tails on grill baste with Slap Ya Mama Butter Mixture and cook until done.

Grits

  • Cook grits with milk according to the package instructions. As they start to thicken add a splash of heavy cream. When done, add Sharp Cheddar Cheese, of Grated Parm, and mix well.

Assemble

  • Add Grits to bowl, cover in sauce. Then add Shrimp & Lobster. Garnish with Bacon and Scallions. Enjoy!

Notes

Slap Ya Mama Original Blend Seasoning 
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Catfish Tacos with Hush Puppy Tortillas

Catfish Tacos with Hush Puppy Tortillas

Nov 16, 2021 | Fish & Seafood, Recipes | 0 comments

 

This tasty meal was created by Jordan Peeples these creative tacos took home 3rd place. Check out this Blackened Catfish Tacos with Hush Puppy Tortillas, Pickled Slaw, and Cilantro-Lime Remoulade you won't be upset that you did!
Instagram: @peachinthenorth 

Ingredients

Pickled Slaw

  • 1 cup apple cider vinegar
  • 1 cup water
  • 3 tbsp honey
  • 1 tsp mustard seeds (optional)
  • 3 cups green cabbage, thinly sliced
  • 1 cup red onion, thinly sliced
  • ½ cup carrots, thinly sliced
  • ½ cup radishes, thinly sliced

Cilantro-Lime Remoulade

  • 1 cup mayo
  • 2 tbsp Dijon mustard
  • 1 tbsp smoked paprika
  • 2 tsp cilantro, finely chopped
  • 1½ tsp horseradish
  • 2 tsp lime juice
  • 2 tsp Slap Ya Mama Hot Cajun Seasoning
  • 1 tsp Slap Ya Mama hot sauce
  • 1 tsp pickled slaw juice
  • 1 clove of garlic, minced

Hush Puppy Tortillas

  • ½ cup Slap Ya Mama Fish Fry
  • 2½ tbsp All-Purpose Flour
  • ¼ tsp baking soda
  • 1 large egg
  • ½ cup buttermilk
  • 2 tbsp granulated sugar
  • 10-12 small corn tortillas
  • Vegetable/Canola Oil

Blackened Catfish

  • 6 tbsp melted butter
  • ½ cup Slap Ya Mama Cajun Seasoning
  • 2 tbsp vegetable/canola oil
  • 4 4-oz catfish filets

Instructions

Pickled Slaw

  • In a saucepan, combine non-vegetable ingredients. Bring to a simmer then take off of the heat. Pour mixture over sliced vegetables. Set aside while working on other parts of the recipe. Refrigerate leftovers.

Cilantro-Lime Remoulade

  • Combine all ingredients thoroughly then refrigerate until needed.

Hush Puppy Tortillas

  •  In a cast-iron skillet, heat a few inches of oil to 350° Fahrenheit
  • In a bowl, mix together all ingredients except for tortillas.
  • Dredge each tortilla in the mixture, shaking off excess. Carefully place the tortilla in oil and cook until browned.
  • While it’s still hot, shape into taco shape by placing each half of the tortilla between wires on a wire rack. Let rest for a few minutes.

Blackened Catfish

  • Heat vegetable oil in another cast-iron skillet on medium-high heat for a few minutes. In a bowl, melt butter. Dip filet in butter then cover in seasoning.
  • Cook on each side for 2-3 minutes. Beware: this can create a lot of smoke.
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Shrimp Fettuccini

Shrimp Fettuccini

Apr 6, 2021 | Fish & Seafood, Recipes | 0 comments

 

Noodles smothered in a creamy, cheesy sauce, this crowd-pleasing meal is the perfect way to feature fresh shrimp.
Course Main Course
Servings 6 Servings

Ingredients

  • ½ cup plus 2 tablespoons unsalted butter
  • 2 large onions, chopped
  • 3 stalk celery, chopped
  • 1 red bell pepper, seeded and chopped
  • 4 cloves garlic, minced
  • ½ cup chopped fresh parsley
  • 1 cup sliced green onion, divided
  • ¼ cup all-purpose flour
  • 2 cups half-and-half
  • ½ lb American cheese, cubed
  • ½ lb Monterey Jack cheese with peppers, shredded
  • 2 tsp Slap Ya Mama Original Blend Cajun Seasoning
  • 2 lbs peeled and deveined fresh shrimp
  • 1 (16-ounce) package fettuccini, cooked according to package directions
  • 1 cup shredded parmesan cheese
  • Garnish: chopped fresh parsley

Instructions

  • In a large stock pot or Dutch oven, melt ½ cup butter over medium heat. Add onion; cook until translucent, about 7 minutes. Stir in celery, bell peppers, garlic, parsley, and ¾ cup green onion; cook until vegetables are softened, about 10 minutes.
  • Sprinkle flour over top, and stir for 1 minute. Reduce heat to medium-low and slowly stir in half-and-half. Bring to a boil; reduce heat to low. Simmer until slightly thickened, about 4 minutes.
  • Slowly stir in American cheese, about ¼ cup at a time, letting each addition melt before adding the next; stir in Monterey Jack cheese in the same manner until incorporated. Stir in Slap Ya Mama Original Blend Cajun Seasoning.
  • In a large skillet, melt remaining 2 tablespoons butter over medium-high heat. Add shrimp, and sauté until pink and firm, 3 to 4 minutes. Remove from heat.
  • Combine shrimp, cooked fettuccine, and sauce. Top with parmesan, parsley, and remaining ¼ cup green onion, if desired. Serve immediately.

Notes

Slap Ya Mama Original Blend Cajun Seasoning
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Crawfish Boil

Crawfish Boil

Mar 10, 2021 | Fish & Seafood, Recipes | 0 comments

 

The quintessential Cajun meal- find a reason to celebrate and enjoy. Pop off the head and suck the juices, peel off the shell and pop the meat in your mouth.
Servings 12

Ingredients

Instructions

  • In a large bucket or cooler, place live crawfish, 3 cups salt, and water to cover. Let stand for 30 minutes, discarding any crawfish that float to the top (which indicates crawfish are dead). Rinse crawfish thoroughly using cold water.
  • In a large outdoor 60-gallon pot with a crawfish basket, place 2 bags Slap Ya Mama Cajun Seafood Boil, lemons(squeezing juices), and remaining 3 cups salt. Fill halfway with water, and bring to a boil over high heat on a heavy-duty outdoor burner. Add potatoes, corn, and garlic; bring to a boil. Reduce heat and simmer for 15 minutes.
  • Submerge crawfish, and add sausage and remaining 2 bags Slap Ya Mama Cajun Seafood Boil. Return water to a boil. Turn off heat, and cover. Let stand until crawfish are tender and float to top, about 30 minutes. Serve immediately. Sprinkle with Slap Ya Mama Original Blend Cajun Seasoning to taste.

Notes

Slap Ya Mama Cajun Seafood Boil
Slap Ya Mama Original Blend Cajun Seasoning
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Catfish Courtbouillon

Catfish Courtbouillon

Feb 23, 2021 | Fish & Seafood, Recipes | 0 comments

 

This cross section cuts of whole dressed catfish are covered in quickly cooked broth that poaches the meat and creates a delicious dish.
This amazing recipe comes for our cookbook Growing Up Cajun. Whether it’s a holiday, a family gathering, or just a Saturday spent with friends eating crawfish, these dishes are made for joyful occasions spent with music, laughter, and everyone pitching in to create a delicious meal.
Trust us, this collection of favorites is sure to leave you feeling a little Cajun yourself. 

Ingredients

  • ¼ cup vegetable oil
  • 6 catfish steaks (about 2 pounds)
  • 1½ tsps Slap Ya Mama Original Blend Cajun Seasoning
  • 1 large sweet onion, chopped (about 2 cups)
  • 1 large green bell pepper, chopped (1 cup)
  • 2 tsps minced garlic (about 2 cloves)
  • 2 (8-ounce) cans tomato sauce
  • ½ cup chopped green onion
  • ½ cup chopped fresh parsley
  • hot cooked rice, to serve

Instructions

  • In a large cast-iron stock pot or dutch oven, heat oil over low heat.
  • Sprinkle catfish with Slap Ya Mama Original Blend Cajun Seasoning; place fish in pot. Layer with onion, bell pepper, and garlic; top with tomato sauce. (Do not stir.) Cover and shake pot in a circular motion. Fish will put out a little water. If not enough, you can add a little. Cook for 1 hour, shaking occasionally.
  • Add green onion and parsley; cook for 10 minutes. Serve over hot cooked rice.
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Fried Catfish Po’Boys

Fried Catfish Po’Boys

Dec 29, 2020 | Fish & Seafood, Recipes | 0 comments

 

Put your fish fry to good use by slathering it in Rémoulade Sauce and turning it into one of these crave-worthy sandwiches.
Servings 4

Ingredients

Fried Catfish Po'Boys

  • Vegetable oil, for frying
  • 1 12 oz. box of Slap Ya Mama Fish Fry
  • 2 large eggs
  • 1 tbsp water
  • 4 catfish fillets
  • ½ cup Remoulade Sauce
  • 4 (6-to 8-inch) loaves French bread, halved lengthwise
  • 1 cup shredded iceburg lettuce
  • 1 large beefsteak tomato, sliced

Rémoulade Sauce

  • 1½ cups mayonnaise
  • 2 tbsp finely chopped fresh parsley
  • 1½ tbsp capers, chopped
  • 1½ tbsp Dijon Mustard
  • 2 tsp white wine vinegar
  • ½ tsp Slap Ya Mama Cajun Hot Sauce
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper

Instructions

Fried Catfish Po'Boys

  • In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°
  • In a medium bowl, place Slap Ya Mama Cajun Fish Fry. In a small bowl, whisk together eggs and 1 tablespoon water. Dip fish in egg mixture, letting excess drip off. Dredge in fish fry, coating completely. Working in batches, fry fish until golden brown, 2 to 4 minutes. Let drain on paper towels.
  • Using a spatula, spread ¼ cup Rémoulade Sauce onto bottom half of each loaf. Top with fried fish, lettuce, tomato, and pour an additional ¼ cup Basic Rémoulade over each sandwich. Cover with top halves of loaves.

Rémoulade Sauce (Makes about 1 ½ cups)

  • In a medium bowl, combine all ingredients. Cover and refrigerate for up to 3 days.

Notes

12 oz. box of Slap Ya Mama Fish Fry
Slap Ya Mama Cajun Hot Sauce
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Blackened Redfish

Blackened Redfish

Aug 19, 2020 | Fish & Seafood, Recipes | 0 comments

 

Spicy and fresh, there's nothing like the flavor that comes from cooking fish in a cast-iron skillet.
Want more recipes like this? Check out our cookbook Growing Up Cajun! It invites you to explore Cajun traditions, the history behind the Slap Ya Mama name, Cajun lore, and some of the most prized recipes in Louisiana—all flavored with Walker family stories.

Ingredients

Instructions

  • Preheat grill to high heat (400° to 450°). Preheat 12-inch cast-iron skillet on grill for 15 minutes.
  • Pour melted butter in a shallow dish. Dip each fillet in butter, turning to coat. Sprinkle both sides of fillets with Slap Ya Mama Hot Cajun Seasoning; pat gently to coat.
  • Add oil to skillet (oil should smoke); place fish in skillet. Cook, covered, until browned, 3 to 4 minutes. Turn, and cook, covered, until fish flakes easily with a fork, 3 to 4 minutes more. Carefully remove skillet from grill.
  • Place lemons, cut side down, on grill. Cook, covered, until charred, 3 to 4 minutes. Serve with fish.

Notes

Slap Ya Mama Hot Cajun Seasoning 
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Frog Leg Sauce Piquante on Jambalaya Grits

Frog Leg Sauce Piquante on Jambalaya Grits

Jul 9, 2020 | Fish & Seafood, Recipes | 1 comment

 

This delicious meal was cooked by Isaac Woo and submitted to our Slap Ya Mama Virtual Cook-off.
Check out Isaac's Instagram for more tasty food.
Author Isaac Woo

Ingredients

  • 3 lbs Frog Legs
  • 1 onion (chopped)
  • ½ red bell pepper (chopped)
  • ½ green bell pepper (chopped)
  • 5 cloves garlic (minced)
  • 2 jalapeños (chopped)
  • 2 ribs celery (chopped)
  • 2 vine  ripe tomatoes (chopped)
  • 1 tbsp tomato paste
  • 1 tsp Worcestershire Sauce
  • 2 tbsp Slap Ya Mama - Cajun Hot Sauce
  • 1 cup vegetable oil
  • 1½ cup of chicken stock (or any stock)
  • Slap Ya Mama - Original Blend Cajun Seasoning
  • Stone Ground White Grits
  • ½ onion (chopped)
  • ½ red bell pepper (chopped)
  • ½  green bell pepper (chopped)
  • 3 cloves garlic (minced)
  • chicken stock
  • butter
  • heavy cream

Instructions

  • Generously season the frog legs with Slap Ya Mama - Original Blend Cajun Seasoning
  • Dredge the frog legs with 1 cup of all-purpose flour.
  • In batches, fry the frog legs with 1 cup of vegetable oil in a dutch oven or cast iron pot (medium to medium-high heat). Cook completely through until golden brown. (A few minutes on each side) Set aside when complete.
  • Once the frying is complete, add the remaining 1/2 cup of flour into the oil to make a roux to the color of peanut butter.
  • Add in the tbsp of tomato paste and incorporate well.
  • Add in the vegetables, except the tomatoes, add the garlic. Cook until wilted.
  • Add the chopped tomatoes and cook for 2 minutes.
  • Add the 6 cups of stock. It will be loose and will thicken when you return the battered frog legs.
  • Add the Worcestershire sauce and Slap Ya Mama - Cajun Hot Sauce
  • Mix the stock with the roux really well and bring the sauce piquante to a simmer.
  • Return the frog legs back and simmer for 30 minutes to an hour.
  • Taste and re-season if needed
  • (Optional) remove the meat from the bones after cooling. Serve over rice or grits, add extra fried frog legs on top for lagniappe
  • For the jambalaya grits, follow the instructions, but use stock instead of water.
  • With 2 tablespoons of butter, cook the chopped vegetables.
  • After your grits are finished cooking, mix in the vegetables, and finish with cream to your desired texture.

Notes

Slap Ya Mama - Original Blend Cajun Seasoning
Slap Ya Mama - Cajun Hot Sauce
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Grilled Lobster Tails

Grilled Lobster Tails

Feb 18, 2020 | Fish & Seafood, Recipes | 1 comment

These grilled lobster tails are super easy to prepare and utilizing our Slap Ya Mama White Pepper Blend Seasoning, they pack a great Cajun flavor that everyone is sure to love.
Course Main Course
Cuisine American

Ingredients

Instructions

  • Using scissors, cut the top of the lobster shell lengthways down the center, leaving the tail fin intact.  Loosen tail meat from the shell, keeping the fin end attached.  Lift the tail meat and lay atop of the shell.  With a knife, cut tail down the middle to de-vein the tail.  Place lobster tails, meat side up, on a baking sheet and set aside.
  • In a small pot, combine butter, garlic, and Slap Ya Mama White Pepper Blend Seasoning.  Heat over low heat, stirring occasionally, until the butter is melted and ingredients are combined.  Generously spoon mixture over lobster tails and let the juices run into the bottom of the baking sheet.  This helps to keep things moist while cooking.
  • Heat grill to medium heat, place baking sheet on grill and grill for about 10 minutes or until meat is opaque.  Serve and enjoy!!
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