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  1. LA FISH FRY Etouffee Base (2.65 oz)

    Effortless Etouffée. Just add your choice of crawfish, shrimp, or chicken to our delicious blend of onions, bell peppers, celery, and spices. Just add rice and ENJOY!

    Unit Size: 2.65 oz.

    Cooking Instructions:

    1. Melt 5 tbsp. butter or margarine in saucepan. Add LA Fish Fry Etouffée Base. Stir over low heat until medium brown.
    2. Add 2 cups of water and 1 lb. of peeled crawfish tails or peeled shrimp. Cover and bring to a boil. Stir often.
    3. After mixture comes to a boil, reduce heat to low and cook 15 minutes. Remove from heat and let stand 15 minutes. Ensure seafood is thoroughly cooked (to 145°F). Serve over rice. Enjoy!

    Ingredients: Enriched Bleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Dried Onion, Dehydrated Bell Pepper, Dehydrated Celery, Paprika, Spices. CONTAINS WHEAT

  2. Crawfish, Shrimp and Crab Powdered Boil (4.5 lb)

    Nothing to Mix – Just Pour and Boil. With just the right amount of the finest garlic, onion, paprika, and lemon, our powdered boil guarantees a perfect result every time 

    Unit Size: 4.5 lbs

    Cooking Directions:

    1. Fill a large pot with enough water to cover seafood. Add LA Fish Fry Crawfish, Shrimp & Crab Boil. Stir well and bring to a rolling boil.
    2. Add seafood. Return to a rolling boil. Boil seafood as indicated below.
      • Crawfish - 5 minutes
      • Shrimp - 3 minutes
      • Crabs - 15 minutes
    3. Turn fire off and let seafood soak 15-25 min. NOTE: The longer seafood soaks, the spicier it will be.

    Ingredients: Salt, Spices, Dextrose, Paprika, Dried Onion, Dried Garlic, Natural Flavors, Monosodium Glutamate, Natural Lemon Oil Flavor, Citric Acid.

  3. LA FISH FRY Chicken Fry (Seasoned) (9 oz)

    “Make your chicken a WINNER WINNER” with this distinct blend of Louisiana spices!

    Unit Size: 9 oz. (255g)

    Cooking Directions: 

    1. Mix  5 Tbsp of Chicken Fry in ½ cup cold water. Dip chicken in batter
    2. Roll chicken in remaining dry Chicken Fry Batter Mix until coated
    3. Deep Fry at 325ºF. Cook chicken to an internal temperature of 165ºF and until golden brown

    9 ounces coats approximately 3-4 lbs. of chicken

    Ingredients:  Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Yellow Corn Flour, Salt, Yellow Corn Meal, Corn Starch, Spices and Coloring, Dextrose, Natural Flavors, Monosodium Glutamate, Dried Garlic.

    CONTAINS WHEAT.

  4. LA Fish Fry Fish Air Fryer Seasoned Coating Mix

    LA Fish Fry Fish Air Fryer Seasoned Coating Mix

  5. LA Fish Fry Chicken Air Fryer Seasoned Coating Mix

    LA Fish Fry Chicken Air Fryer Seasoned Coating Mix

  6. LA Fish Fry Pork Air Fryer Seasoned Coating Mix

    LA Fish Fry Pork Air Fryer Seasoned Coating Mix

  7. Louisiana Fish Fry - Shrimp Fry (50lbs)

    When you need to fry a LOT of shrimp!

    Made for Shrimp but great on oysters, meats, and vegetables too!

    $52.63
  8. Louisiana Fish Fry - Beer Batter Fish Fry (25 lbs)

    “Pub Style Perfection”. This light and flaky batter is perfectly textured for seafood, vegetables, and onion rings"

    $35.99
  9. LA FISH FRY Seasoned Crispy Fish Fry (50lb.)

    LOUISIANA Fish Fry (Seasoned) is a flavorful blend of corn meal, corn flour, garlic, salt and other spices traditionally used as a total seasoning for your favorite fish, oysters, shrimp, meat or vegetables. Yield: 1 lb. of mix coats approx. 4.5 lbs. of fish. 25# will coat approx. 112.5lbs of fish. 50# will coat approx. 225lbs of fish.
    $53.99
  10. LA Fish Fry Seasoned Crispy Chicken Fry

    Description: Our seasoned crispy chicken fry batter mix is filled with true, authentic Southern goodness. Our robust, zesty blend of spices and wheat flour create a delicious flavor like no other in the world. 22 oz of LA Chicken Fry Batter Mix coats approximately 7-8lbs of chicken. **Contains Wheat**

    Cooking Directions: 3 easy steps: 1. Mix 5 Tbsp of chicken fry batter mix in 1/2 cup cold water. Dip chicken in batter. 2. Roll chicken in remaining dry chicken fry batter mix until coated. 3. Deep fry at 325° F. Cook chicken to an internal temperature of 165° F and until golden brown.

    Unit Size: 22 oz.

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