Louisiana Bayou Fried Sac-a-lait Recipe
Ingredients:
- 2 pounds sac-a-lait (substitutes: catfish, trout or striped bass) fillets
- Salt
- Pepper
- Season-all
- 1/2 cup yellow mustard
- Oil for frying
- 2 cups Fish Fry Mix
- Cornmeal (optional)
How to cook Louisiana Bayou Fried Sac-a-lait:
- Season fish fillets with salt, pepper, and season-all. Spread with mustard and set aside.
- In a fryer, heat enough oil to deep fry.
- Place Fish Fry Mix or a mixture of half Fish Fry Mix and half cornmeal in a small paper bag.
- Place a few fillets in the bag and shake to coat well.
- Remove from bag and place in hot oil.
- Deep fry until golden brown and crispy.
Note:
The Louisiana Bayou Fried Sac-a-lait recipe easy to prepare and so good!
Comments:
Black Crappie and White Crappie (a kind of fresh-water bass) or called Sac-a-lait in South Louisiana. The word Sac-a-lait comes from the fine eating flesh of the fish, it is French for sack of milk.
This recipe for Louisiana Bayou Fried Sac-a-lait serves/makes: 4 – 6
The Louisiana Bayou Fried Sac-a-lait recipe is adopted from The Cajun Cuisine – 1985.
Main Ingredient: Various Fish
Preparation Method: Deep Fried
Cuisine: Cajun