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Go out or stay in with these Fat Tuesday celebrations and recipes!

Whether you decide to go out or stay in there's definitely something fun to do for Fat Tuesday!
Whether you decide to go out or stay in there's definitely something fun to do for Fat Tuesday!

Fat Tuesday is two days away and if you decide to hit the bars there's plenty of places to celebrate the last day before Lent begins around Evansville, IN. The following sports bars, lounges, cafes and nightclubs will be having Fat Tuesday celebrations at their locations.

- Lyle's Sports Zone located on Morgan Ave.

- Bokeh Lounge located on Parrett St.

- Lamasco's Bar and Grill located on W. Franklin St.

- Deerhead Sidewalk Cafe located on E. Columbia St.

- Phoenix Nightclub located on S. Green River Rd.

- Hammerheads located on Main St.

- Rick's 718 Bar and Grill located on N. 3rd Ave.

If you decide to not go out on Fat Tuesday and stay in with your friends check out the list for some great food and drink (courtesy of Basil Hayden's and Knob Creek) recipes for creating your own private Mardi Gras celebration!

Your comments are greatly appreciated! Leave one below or email me at You can also follow me on Twitter @christiasfotos and on Facebook: Don’t forget to check out my blog as well XOXO, Christia and make sure you subscribe for the latest in fashion, beauty and party planning in Evansville, IN!

All written work and pictures unless otherwise stated are property of Christia M. Torres and may not be used without permission.

Avocado-Studded Mardi Gras Fritters with Creole Mustard-Apricot Sauce
Avocado-Studded Mardi Gras Fritters with Creole Mustard-Apricot Sauce

Avocado-Studded Mardi Gras Fritters with Creole Mustard-Apricot Sauce

Avocado-Studded Mardi Gras Fritters with Creole Mustard-Apricot Sauce


2 2/3 C. all-purpose flour
1 Tbs. + 1 tsp. baking powder
1 Tbs. + 1 tsp. sugar
1 Tbs. + 1 tsp. salt
4 eggs, separated
1 C. Milk
1/2 Tbs. lemon zest
1/2 Tbs. chopped fresh thyme
6 garlic cloves, chopped finely
1/8 tsp. cayenne pepper
2 lb. California avocados, 1/4-inch dice

Creole Mustard-Apricot Sauce
1 3/4 C. apricot jam
1 C. Creole mustard
1/4 C. water

Mix dry ingredients; reserve.

Beat egg yolks until light; whisk in milk and next 4 ingredients.

Stir in dry ingredients until just mixed; if batter is too thick, thin with additional milk.

Let batter rest in the refrigerator at least 2 hours or overnight.

Gently fold in avocado; reserve.

Whip egg whites until stiff; fold into avocado mixture.

Drop 3 generous spoonfuls of batter, one at a time, into 375 degree oil; cook until golden brown, about 2 minutes.

Serve with 1/4 C. Creole Mustard-Apricot Sauce on the side.

Repeat until batter is all cooked.

To make Creole Mustard-Apricot Sauce, mix apricot jam, Creole mustard and water until well blended; reserve.

Yield: 3 C.

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Banana Foster
Banana Foster

Banana Foster

Banana Foster


1/4 cup (1/2 stick) butter
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 bananas, cut in half lengthwise, then halved
1/4 cup dark rum
4 scoops vanilla ice cream

Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan.
When the banana sections soften and begin to brown, carefully add the rum.
Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
Generously spoon warm sauce over the top of the ice cream and serve immediately.
Serves Four

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Makes 18 to 24 beignets

1 cup lukewarm water
3 teaspoons active dry yeast
1/4 cup white sugar, plus a pinch
4 cups all-purpose flour
1/2 teaspoon salt
1 large egg, beaten
2 tablespoons unsalted butter, softened
1/2 cup evaporated milk
Vegetable oil for deep-frying
Powdered sugar for dusting

In a medium bowl, place water, yeast and pinch of sugar.

Whisk together and let sit to dissolve yeast, 5 to 10 minutes.

In a large bowl or bowl of a stand mixer fitted with the dough hook, combine flour, 1/4 cup sugar and salt.

Add yeast mixture and stir until incorporated.

Add egg, butter and evaporated milk and mix until well combined and dough is smooth.

Remove dough from bowl and roll out onto a lightly oiled surface.

Form dough into a ball and place in a lightly greased bowl.

Cover with plastic wrap and refrigerate until chilled, 3 to 4 hours or overnight.

Once chilled, remove dough from the refrigerator and roll out on a lightly floured surface about 1/2-inch thick.

Cut into squares and place on a baking sheet lined with parchment paper.

Cover with a cloth and set aside while you heat the oil.

In a deep heavy saucepan with high sides, heat 3 inches of oil to 360-375 degrees F.

Working in batches, fry the beignets for 2 minutes on each side, until puffed and golden brown.

Using a wire skimmer or slotted spatula, transfer to a paper towel-lined plate to drain.

Transfer to a baking sheet and let cool completely.

Dust with powdered sugar and serve warm or at room temperature.

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Basil Hayden’s® Cajun Sazerac
Basil Hayden’s® Cajun Sazerac

Basil Hayden’s® Cajun Sazerac

Basil Hayden’s® Cajun Sazerac

Created by Brittini Rae Peterson (Los Angeles)

2 parts Basil Hayden’s® Bourbon
1/2 part Cajun Spice Syrup*
5 dashes Peychaud’s Bitters
2 dashes Angostura® Bitters
Lemon Zest
Sprig of Thyme

1. Combine all ingredients into a mixing glass with ice.
2. Stir until well chilled and strain into a cocktail glass.
3. Garnish with the zest of a lemon a sprig of thyme.

*Cajun Spice Syrup
1 cup Water
1 cup Sugar
1 tbsp. Cajun Spice

1. Combine all three ingredients in a saucepan and warm.
2. Stir until sugar and Cajun Spice are fully dissolved into the water.
3. Strain into an empty container and set aside.

Cajun Dirty Rice
Cajun Dirty Rice

Cajun Dirty Rice

Cajun Dirty Rice


1 lb. lean ground beef
1 lb. beef sausage
1 (8 oz.) package dirty rice mix
1 (10 oz.) can diced tomatoes with green chile peppers
1 onion, finely diced
2 (15 oz.) cans kidney beans, drained
2 C. water
salt and pepper to taste

In a skillet, brown the sausage, onion, and ground beef; drain.

In a 2 qt. saucepan, combine rice mix and 2 C. water.

Add diced tomatoes and chilies.

Stir in the kidney beans.

Bring to a boil and then add meat mixture.

Bring back to boil, reduce heat and cover, stirring occasionally.

Cook for 20 minutes.


Makes 8 servings.

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Creole Gumbo
Creole Gumbo

Creole Gumbo

Creole Gumbo


3/4 stick butter
2 cups chopped green onions
2 cups sliced okra
1 cup chopped white onions
2 cups raw peeled shrimp
2 cups raw oysters
1 cup chopped tomato pulp
2 cups tomato juice
1 1/2 quarts Fish Stock
3 crabs (top shell discard, cut into 4 pieces)
3 tablespoons flour
1 tablespoon File (sassafras)
3 cups cooked rice
salt, pepper, and cayenne

Melt the butter and sauté the green onions, okra, white onions and crabs.

In a separate pot put the shrimp, oysters, tomatoes and tomato juice with 1 1/2 quarts of Fish Stock and bring to a boil.

Let boil for a minute, then add to the first pot.

In a small skillet cook the butter and flour together until brown.

Blend this brown roux with the File and some of the gumbo liquid and add to the gumbo.

Add salt and pepper and cayenne to taste.

Simmer for 1 1/2 hours.

To serve, pour 1 1/2 cups of gumbo into each bowl over 1/2 cup rice.

Serves 6.

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Knob Creek® Bourbon Street Nightmare
Knob Creek® Bourbon Street Nightmare

Knob Creek® Bourbon Street Nightmare

Knob Creek® Bourbon Street Nightmare


3 parts Knob Creek® Kentucky Straight Bourbon Whiskey

3 parts orange juice

½ part blood orange syrup


Place all ingredients in a Hurricane glass over ice, mix well. Drizzle blood orange syrup over top.

Garnish with a black licorice stick.

King's Cake
King's Cake

King's Cake

King's Cake

3 1/2 cups Gold Medal® all-purpose flour

1 package (2 1/4 teaspoons) Rapid Rise yeast
1 cup milk
1/4 cup sugar
1 teaspoon salt
2 eggs
6 tablespoons unsalted butter, softened, cut into 12 pieces

Cinnamon Filling
2/3 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
4 tablespoons unsalted butter, softened

1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla

Dark green, purple, and yellow or gold sugars, if desired
Miniature plastic baby, if desired

Mix 2 1/2 cups flour and yeast in mixing bowl of stand mixer, using the paddle attachment, on low for about 30 seconds.

Heat milk, sugar, and salt in a small saucepan over medium heat until sugar is dissolved and milk is between 120°F to 130°F.

With mixer on low, pour in liquids and mix until incorporated. Add eggs one at a time. Continue mixing until a shaggy dough forms. Clean off paddle and switch to dough hook. Mix in the remaining 1 cup flour a little at a time, adding more or less flour as needed to make a soft dough. Add the softened butter, a piece at a time, kneading until each piece of butter is absorbed.

Knead for eight minutes on low. The dough should completely clear the sides of the bowl. If it is too sticky, add additional flour 1 tablespoon at a time, mixing in thoroughly before determining if more flour is needed. If the dough seems too dry, spritz with water from a spray bottle a couple of times, mixing in thoroughly before determining if more water is needed. Every 2 minutes, stop the machine, scrape the dough off the hook, and then continue kneading.

Turn the dough out onto a lightly floured surface and knead a few times by hand to be sure it’s smooth and elastic. Form the dough into a ball. Place dough into a greased bowl. Turn once so greased surface is on top. Cover bowl with plastic wrap and refrigerate for 1 hour.

While the dough is chilling, make cinnamon filling. In small bowl, combine the brown sugar and ground cinnamon. Combine butter with cinnamon mixture and mix well.

Roll the chilled dough into a 10 x 20 inch rectangle. Spread the filling on half of the long side of the dough. Fold the dough in half covering the filling. Pat dough down firmly so the dough will stick together. Cut dough into three long strips. Press the tops of the strips together and braid the strips. Press the ends together at the bottom. Gently stretch the braid so that it measures 20 inches again. Shape it into a circle/oval and press the edges together.

Transfer the ring to a parchment lined or greased baking sheet. Cover the dough with plastic wrap and let it rise until doubled, about 1 hour. While the dough is rising, preheat the oven to 350º. Bake the cake until it is golden brown, 20 – 35 minutes. Remove from oven and let cool 10 minutes on baking sheet and then place it on a cooling rack to cool completely before icing. To hide the baby in the cake, if desired, make a small slit in the bottom of the cake and put the miniature plastic baby in after the cake has cooled.

Icing: In a small bowl, mix powdered sugar, milk and vanilla until smooth (add additional milk if mixture is too thick or powdered sugar if too thin).

Spoon icing over top of the cake. Immediately sprinkle on colored sugar, alternating between the three colors.

Makes 12 servings

Brandy Milk Punch
Brandy Milk Punch

Brandy Milk Punch

Brandy Milk Punch


1 ounce brandy (or bourbon)
1 ounce dark rum (or bourbon)
1 teaspoon sugar
2 dashes vanilla extract (optional)
4 to 6 ounces whole milk, to taste

1. Stir well with ice and strain into a large goblet over fresh crushed ice (or, pour everything into a mug and add hot milk). Sprinkle with nutmeg.

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Mock Mint Julep
Mock Mint Julep

Mock Mint Julep

Mock Mint Julep


4 Mint sprigs, rinsed and stems discarded

1.5 cups sugar

2 cups cold water

3/4 cup lemon juice

1 1/2 quarts ginger ale

Lemon slices


In a medium bowl, combine sugar, water, and lemon juice.

Then, stir in the mint leaves and let stand for about 30 minutes.

Strain over ice into a pitcher filled with ice cubes.

Add ginger ale and lemon slices.

Serves 10.

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4 medium celery stalks, finely chopped (about 1 1/4 cups)
1 cup(s) drained giardiniera (Italian mixed pickled vegetables), finely chopped
1 cup(s) loosely packed fresh parsley leaves, chopped
3/4 cup(s) pitted green olives, finely chopped
1/4 cup(s) olive oil
1/4 teaspoon(s) coarsely ground black pepper
1 clove(s) garlic, minced
1 (10-inch diameter, 1 pound) round loaf soft French or Italian bread, cut horizontally in half
6 ounce(s) thinly sliced smoked ham
6 ounce(s) thinly sliced provolone cheese
6 ounce(s) thinly sliced Genoa salami


1. In medium bowl, combine celery, giardiniera, parsley, olives, oil, pepper, and garlic; set aside.
2. Remove a 1-inch layer of soft center of bread from both halves to make room for filling. On bottom half of bread, spread half of olive mixture; top with ham, cheese, salami, and remaining olive mixture. Replace top half of bread; press halves together.
3. Wrap sandwich tightly in plastic wrap, then foil, and refrigerate at least 2 hours or up to 24 hours. Cut into 8 wedges to serve.

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Non-Alcoholic Hurricane
Non-Alcoholic Hurricane

Non-Alcoholic Hurricane

Non-Alcoholic Hurricane


3 ounces orange juice
3 ounces pineapple juice
1 ounce sweet and sour mix
1/2 ounce grenadine
Pineapple and orange slices


Shake all ingredients in a cocktail shaker. Pour the mixture into a hurricane glass or other tall glass filled with ice. Top the drink with grenadine syrup. Garnish the hurricane with fresh pineapple and orange slices. Serves 1

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Polish Paczki
Polish Paczki

Polish Paczki

Polish Paczki


2 cups whole milk
4 1/2 teaspoons instant yeast (2 standard sized envelopes)
1/2 cup plus 1 tablespoon sugar
5 cups (22.5 ounces) all purpose flour
4 eggs yolks plus one whole egg
1 teaspoon salt
1 teaspoon vanilla extract
1/4 cup unsalted butter, melted
2 quarts canola oil for frying
1 1/2 cups of your favorite preserves
1 cup powdered sugar for dusting

1. In a small saucepan heat milk to between 110 an 115°F. Pour warmed milk into a large bowl or the bowl of a stand mixer. Dissolve yeast in milk. Add one Tablespoon sugar and two cups of flour. Mix until consistency of pancake batter then cover with plastic wrap and place in a warm spot to allow yeast to activate. Let rest for 30 minutes or until starter is very bubbly.

2. In a medium bowl combine egg and yolks. Whisk until light and frothy, about 4 minutes. Whisk in 1/2 cup sugar, salt and vanilla.

3. Slowly stir cooled melted butter into yeast starter until combined. Then slowly incorporate egg mixture until just combined. Fit mixer with dough hook. Stir in flour, working 1/2 a cup in at a time until a soft dough comes together. Note: this dough is very sticky.

4. Spray a large bowl with cooking spray and transfer dough to bowl. Cover tightly with plastic wrap and set in a warm place to rise until double in size. About an hour.

5. Turn out dough on a very generously floured surface. Dust surface of dough with flour then punch down dough to about half an inch high. Using a floured two- or three-inch biscuit cutter, cut out doughnuts. Carefully transfer doughnut rounds to parchment lined baking sheets. Cover sheets with a clean dish towel and set in a warm place to rise until doubled in size, about 30 minutes.

6. Pour canola oil into a large dutch oven to a depth of 2 inches. Heat oil to 360°F. Once oil reaches the proper temperature use a heat resistant spatula or shallow strainer to carefully drop doughnuts in, one at a time, cooking a maximum of 3 at once. Cook doughnuts until a warm, deep brown on one side, then using heat resistance tongs turn the doughnut and cook the other side until it reaches the same degree of doneness. Remove from oil letting any excess oil drain off then transfer to a wire rack for cooling. Test your first doughnut to make sure that the insides are completely cooked, if not adjust your cooking time accordingly. Let doughnut cool.

7. Prepare a wide and shallow bowl with powdered sugar. Fill your pastry bag with your favorite preserves and fit the bag with a filling tip. Pipe filling into pączki then dip each side in powdered sugar until covered.

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Ramos Gin Fizz
Ramos Gin Fizz

Ramos Gin Fizz

Ramos Gin Fizz


2 ounces gin
3 drops orange flower water
1 egg white
1 teaspoon bar sugar
1/2 ounce lemon juice
1/2 ounce lime juice
2 ounces cream
Soda water


Shake all ingredients except the soda water vigorously for a couple of minutes or more — the longer the better as it will get nice and frothy. Strain into a tall thin glass, or an old-fashioned glass, top with some soda water and stir.

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Red Beans & Rice
Red Beans & Rice

Red Beans & Rice

Red Beans & Rice


1 package(s) (16-ounce) dry red kidney beans

6 cup(s) water

2 small (1 pound each) smoked ham hocks

1 large onion, chopped

2 stalk(s) celery with leaves, chopped

1/2 green pepper, chopped

4 large garlic cloves, minced

1 bay leaf

1/2 teaspoon(s) dried thyme

1/2 teaspoon(s) dried oregano

1/4 teaspoon(s) crushed red pepper

2 cup(s) long-grain white rice

1 teaspoon(s) salt

2 green onions, sliced

Hot pepper sauce


1. In 5- to 6-quart Dutch oven, place beans and enough water to cover by 2 inches; heat to boiling over high heat. Remove Dutch oven from heat; set aside 1 hour to soften beans. Drain. (Or, if you prefer, soak beans overnight in cold water. Drain.)

2. Preheat oven to 350 degrees F. In same Dutch oven, combine 6 cups water with beans, ham hocks, onion, celery, green pepper, garlic, bay leaf, thyme, oregano, and crushed red pepper; heat to boiling over high heat. Cover Dutch oven and place in oven. Bake 1 hour, stirring occasionally. Remove cover and bake 1 to 1 1/2 hours longer or until beans are tender and mixture is creamy, stirring occasionally.

3. With slotted spoon, transfer ham hocks to plate; refrigerate until cool enough to handle. Discard bay leaf. Meanwhile, prepare rice as label directs.

4. Cut meat from hocks and chop; discard bones and fat. Stir meat and salt into beans; heat through over medium heat.

5. To serve, spoon hot rice into 6 large soup bowls and top with bean mixture. Sprinkle with green onions and serve with hot sauce.

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Fluffy Ricotta Pancakes
Fluffy Ricotta Pancakes

Fluffy Ricotta Pancakes

Fluffy Ricotta Pancakes

Makes 8


1 cup ricotta cheese
3/4 cup flour
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
pinch salt
3/4 cup milk
3 eggs, divided
1/2 teaspoon vanilla


Set ricotta in a fine mesh strainer about 30 minutes before you start cooking, to drain off excess liquid.

If you are using a commercial brand that's runny, you may want to drain it longer (or make your own).

Whisk together flour, baking powder, sugar, and salt in a bowl.

Combine ricotta, milk, egg yolks, and vanilla in a separate bowl.

Beat the egg whites in an electric mixer until stiff.

Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.

Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.

Heat a griddle over medium-high heat, and brush the surface with butter.

Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle.

Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.

Spread lemon curd between pancakes and dust with powdered sugar.

Or serve with syrup or fruit.

Shrimp and Sausage Jambalaya
Shrimp and Sausage Jambalaya Ingredients

Shrimp and Sausage Jambalaya

Shrimp and Sausage Jambalaya


1 tablespoon olive oil
1 pound sausage, such as kielbasa or andouille, sliced
1 pound smoked ham, cubed
1 tablespoon butter
1 medium onion, diced
1 cup diced celery
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1 cup seeded and diced tomato
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
2 teaspoons diced fresh oregano
1 teaspoon diced fresh thyme
2 tablespoons tomato paste
6 cups chicken stock, preferably homemade
3 cups long-grain rice, rinsed
3 bay leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 to 8 dashes hot sauce, optional (recommended: Tabasco)
1/2 cup chopped scallions, divided
3/4 cup chopped fresh parsley, divided
1/4 cup freshly squeezed lemon juice
1 pound medium shrimp, deveined (20 to 24 count)


Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned.

Remove the kielbasa to a bowl, and set aside.

Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned.

Remove to the bowl with the kielbasa, and set aside.

Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent.

Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well.

Add the stock and bring to a rolling boil.

Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce.

Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes.

Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well.

Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.

Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.

Shrimp Etouffee
Shrimp Etouffee

Shrimp Etouffee

Shrimp Etouffee


Optional Shrimp Stock:
Shells from 2 pounds of shrimp
1/2 large onion, chopped
top and bottom from 1 green pepper
2 garlic cloves, chopped
1 celery stalk, chopped
5 bay leaves

2 pounds shrimp, shell on (remove shells for use in the shrimp stock, if not making your own stock, you can get shrimp already shelled)
1/4 cup vegetable oil or lard
Heaping 1/4 cup flour
1/2 large onion, chopped
1 bell pepper, chopped
1-2 jalapeno peppers, chopped
1 large celery stalk, chopped
4 garlic cloves, chopped
1 pint shrimp stock (see above), or clam juice or pre-made fish or shellfish stock
1 Tbsp Cajun seasoning
1/2 teaspoon celery seed
1 Tbsp sweet paprika
3 green onions, chopped
Hot sauce (Crystal or Tabasco) to taste


1. Pour 2 quarts of water into a pot and add all the remaining stock ingredients. Bring to a boil, drop the heat down and simmer the stock gently for 45 minutes. Strain through a fine-meshed sieve into another pot set over low heat. You will have extra stock, which you can use for soup, risotto, etc. It will last in the fridge for a week.

2. To make the etouffee, start by making a roux. Heat the vegetable oil or lard in a heavy pot over medium heat for 1-2 minutes. Stir in the flour well, making sure there no clumps. Let this cook, stirring often, until it turns a pretty brown; this should take about 10 minutes or so.
3. Add the celery, green pepper, jalapeno and onion, mix well and cook this over medium heat for 4 minutes, stirring occasionally. Add the garlic and cook another 2 minutes.
4. Slowly add the hot shrimp stock, stirring constantly so it incorporates. The roux will absorb the stock and seize up at first, then it will loosen. Add enough stock to make a sauce about the thickness of syrup, about 1 pint. Add the Creole seasoning, celery seed and paprika and mix well. Add salt to taste, then mix in the shrimp. Cover the pot, turn the heat to its lowest setting and cook for 10 minutes.
5. Add the green onions and hot sauce to taste. Serve over white rice with a cold beer or lemonade.

Shrimp Po' Boys
Shrimp Po' Boys

Shrimp Po' Boys

Shrimp Po' Boys


Vegetable oil for deep-frying

4 French rolls, split and hinged

4 tablespoons melted butter

1 teaspoon minced garlic

3 eggs, beaten

2 tablespoons Creole seasoning

3/4 cup all-purpose flour

2 pounds jumbo shrimp, peeled and deveined

2 cups Kikkoman Panko Bread Crumbs

2 cups shredded lettuce


Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.

Spicy New Orleans Catfish Fries
Spicy New Orleans Catfish Fries

Spicy New Orleans Catfish Fries

Spicy New Orleans Catfish Fries


1 10 oz. fillet frozen catfish
1 tsp. cayenne pepper, or to taste
1/2 C. corn flour
Salt and pepper to taste
1 qt. oil for frying


Lay catfish fillet horizontally on cutting board. Cut thin 1/4 inch wide strips from the filet at a 45 degree angle. This is easy if your knife is sharp, and the filet is partly frozen. Dust fish strips moderately with cayenne pepper, and gently tumble together to evenly coat all strips. They should look pink all over when you are through. On the Bayou, this is called a dry marinade.
Place catfish strips on a plate or pan, and set aside for a few minutes to thaw. Heat oil in deep-fryer to 365 degrees. Place enough corn flour to bread your catfish on a bowl or plate, and season with salt and black pepper. Place thawed catfish into seasoned corn flour, and tumble gently until all strips are evenly coated. Deep fry in hot oil for about 3 minutes, or until done. Fish should be golden brown, slightly crisp outside, and moist and flaky inside when done.
Yield: 2 servings

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