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The secret to good fried seafood is the temperature, in that you fry, 350 degrees is ideal.
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But the main cause of greasy fried food is not letting the oil return to the temperature of 350 degrees before you drop the next batch.
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A simple kitchen tool, a frying thermometer can alleviate this problem.
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Another tip is to always shake off any excess fish fry of whatever you are frying, before you place it in the grease.
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This will prevent the excess from floating to the bottom of the pan and burning.
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1.
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Combine all ingredients and mix well.
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Store any leftovers in a glass container under refrigeration.
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2.
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Serve with fried seafood.
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1.
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In a bowl, coat seafood with Cajun or possibly Creole Seasoning and lemon juice.
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2.
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Heat oil to 350 degrees on deep fat fry thermometer.
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3.
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Make batter for seafood by beating Large eggs, buttermilk, lowfat milk and Cajun or possibly Creole Seasoning together till combined.
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4.
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Dredge seafood piece by piece in fish fry till coated.
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Dip into batter and back into fish fry.
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Dredge till completely coated.
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5.
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Fry seafood separately because they each have different cooking times.
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Fish take the longest.
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Shrimp take less time than fish and oysters take the least amount of time.
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6.
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Seafood is generally cooked when it floats.
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Cook for a minute longer for extra crunchiness.
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7.
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Have extra fish fry on hand in case you need more for battering.
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Serve with Spicy Tartar Sauce.
