Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
2-3 lbs. whole fish or fillets
1 (6oz.) pkg. OAK GROVE SMOKEHOUSE FISH FRY
Oil fry frying
Wash fish; pat dry. Shake or roll fish in Fish Fry until well coated. Shake off excess coating. Fry in deep fat heated to 375˚F. When fish begins to float on top of oil, turn and fry 1-2 minutes longer. Drain on absorbent paper. Serves 4-6.
Variations:
1. Fry in 1/4 inch of hot fat in skillet, browning on both sides.
2. Soak fish in milk prior to frying, or dip into milk before shaking in Fish Fry.
2 lbs. peeled shrimp, fresh or frozen
Worchestershire sauce (optional)
1 (6oz.) pkg. OAK GROVE SMOKEHOUSE FISH FRY
Oil fry frying
Wash shrimp and drain. If desired, sprinkle with Worestershire sauce and allow to marinate 10-15 minutes. Roll or shake shrimp in Fish Fry until well-coated. Shake off excess coating. Fry in deep fat heated to 375˚F. Drain on absorbent paper. Serves 4-6.
3-4 dozen oysters
1 (6oz.) pkg. OAK GROVE SMOKEHOUSE FISH FRY
Oil fry frying
Roll or shake oysters in Fish Fry until well coated. Fry in deep fat heated to 375˚F.for 2-3 minutes, until golden brown. Do not overcook as this will cause toughness. Serves 4-6.
Use OAK GROVE SMOKEHOUSE FISH FRY to fry any of the following:
Eggplant, sliced or cut in 1/2" sticks
Sliced white squash
Sliced okra
Sliced green tomatoes
If desired, prepare eggplant or squash ahead and refrigerate in cold water prior to frying. Drain well. Okra may be parboiled before frying.
Moisten prepared vegetables or dip into a batter of egg and milk. Shake or roll pieces in Fish Fry. Fry in deep fat heated to 375˚F. or in 1/4 inch of hot fat in a skillet until golden brown on both sides. Drain on absorbent paper.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.