New Orleans fried seafood! 

What can I say, I grew up on fried fish and shrimp; and, I’ll always look forward to this.  

It’s simple, quick and delicious, you can’t ask for anything more. 

This time I used some shrimp from New Orleans, and some tilapia.  Tilapia is not favorite choice of fish, in fact it’s always what I grab when there are not any other options.  Had the grocery store has anything else that looked remotely fresh, I would have gone that route.  However; it came out pretty good.  Tilapia is a mild filet, so does lend itself well to almost anything.  I simply prefer trout, flounder or catfish when frying.  

To do this dish, all you need is the seafood, mustard, hot sauce, eggs and batter.  For the batter I used Louisiana fish fry (the yellow container).  Making the batter is not difficult at all, but the Louisiana brand is easily available, good, and inexpensive, so I don’t see a need in making it.  

You’ll mix up a bowl with half mustard and half hot sauce (I use crystal).  Pour the mixture over the seafood and fold it together to make sure each piece has an even coverage.  Let that sit in the fridge for about 15-30 minutes.

When you are ready to get started heat up your oil, and add a scrambled egg to the seafood.  Fold that egg in and let it get distributed.  

Take the seafood from the mixture to the batter and be sure to get even coverage, shaking off any excess. 

Fry the shrimp for 2-3 minutes and the fish for 3-5 minutes depending on thickness.  You don’t want to dry out the seafood, only crisp up the breading.  Let it fry in drying rack and spritz it with fresh lemon as it comes out. 

It’s really that easy.  

If you want a side dish, consider fries, hush puppies or potato salad.