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!
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!
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.
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!
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
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
Layer tortilla Shrimp, Blue Cheese Crumble, Green Onions, & Blue Cheese Dressing
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.
Toss fresh Shrimp in Olive Oil and Slap Ya Mama. Smoke at 375° until done.
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
1cupapple cider vinegar
1tspmustard seeds (optional)
3cupsgreen cabbage, thinly sliced
1cupred onion, thinly sliced
½cupcarrots, thinly sliced
½cupradishes, thinly sliced
2tspcilantro, finely chopped
2tspSlap Ya Mama Hot Cajun Seasoning
1tspSlap Ya Mama hot sauce
1tsppickled slaw juice
1clove of garlic, minced
Hush Puppy Tortillas
½cupSlap Ya Mama Fish Fry
10-12small corn tortillas
½cupSlap Ya Mama Cajun Seasoning
44-oz catfish filets
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.
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.
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.
1(16-ounce) package fettuccini, cooked according to package directions
1cupshredded parmesan cheese
Garnish: chopped fresh parsley
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.
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.
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.
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.
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.
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 cookbookGrowing 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.
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.
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.
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!!