Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of Tony Chachere's Seasoned Fish Fry 10 oz is packed and ready to ship.
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.
"It's a good thing that frying fish is easier than catching 'em." Tony Chachere's Seasoned Fish Fry is the perfect combination of corn meal and corn flour spiced with Tony Chachere's Creole Seasoning and little lemon zest. It's perfectly suited for frying seafood, chicken and vegetables.
Tony Chachere's Seasoned Fish Fry Mix
Seasoned Fish Fry Mix crisps up perfectly with just enough zing to keep em’ begging for more.
Ingredients: CORN FLOUR, CORN MEAL, SALT, RED PEPPER, AND OTHER SPICES, GARLIC.
Warnings: MAY CONTAIN WHEAT, SOY, OR MILK.
FRYING FISH Steps: Pour desired amount of Tony Chachere? Fish Fry into a pan (or bag for shaking). Dip fish fillets, seafood or vegetables in cool water, shaking off excess and roll (or shake) each piece in Tony Fish Fry, shaking off excess. Fry 1 to 2 pieces at a time on both sides in 350?F oil until golden brown. Drain on absorbent paper.
CAJUN BATTERED FRENCH FRIES Steps: Peel potatoes and cut into 1/2 inch strips. Dip potatoes in cold water. Shake off excess. Measure a sufficient amount of Tony Chachere? Fish Fry into a pan (or bag for shaking). Coat (or shake) a few potatoes at a time. Shake off excess. Fry potatoes in 375?F oil until golden brown. Drain on absorbent paper.
All authentic Louisiana meats and specialties 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 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. It arrived 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. This is my go-to online store now.