Oak Grove Smokehouse Fish Fry 6 oz

OAK GROVE SMOKEHOUSE FISH FRY can also be used to fry crispy, Creole-seasoned vegetables.  Try one of the recipes which follow.

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.