Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of Zatarain's New Orleans 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.
Instructions: New Orleans Seasoned Fish Fry has been pre-seasoned; DO NOT ADD SALT & PEPPER. Directions for Fried Fish or Shrimp 1. Heat one inch of vegetable oil in skillet or deep fryer to 350degF. 2. Wash prepared seafood in cold water, drain excess moisture. 3. Pour Fish Fry into plate or plastic bag. Roll or shake moist seafood in mix until evenly coated. 4. Fry seafood (a few pieces at a time) in hot oil until light golden brown. Remove and drain on absorbent paper. Serve hot.
Refer to the product label for full dietary information, which may be available as an alternative product image.
About 18.0 servings per container.
Serving Size1Amount Per ServingCalories50% Daily ValueTotal Fat0g0%%Daily ValueSaturated Fat0.0g0%%Daily ValueTrans Fat0.0gCholesterol0.0mg0%%Daily ValueSodium520.0mg22%%Daily ValueTotal Carbohydrate11g4%%Daily ValueDietary Fiber0.0g0%%Daily ValueSugars0.0gProtein0%%Daily ValueVitamin A2%%Daily ValueVitamin C0%%Daily ValueCalcium0%%Daily ValueIron4%%Daily ValueFolic Acid6%%Daily Value* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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.