Every Friday, it’s a tradition to have fish fries and crawfish boils in New Orleans and Louisiana!
1/2 cup yellow mustard
1 cup of beer (Any kind will do. I like to use Abita because it’s from Louisiana. Click HERE to get some!)
1-10 ounce bag of Zatarain’s Seasoned Fish Fri mix. (Get the mix by clicking HERE!)
1-10 ounce bag of Zatarain’s Crispy Southern Fish Fri mix (Get this mix by clicking HERE!)
Cut the fish into nuggets. In a bowl, combine the beer and mustard. In another bowl, combine the Zatarain’s Seasoned Fish Fri and Zatarain’s Crispy Southern Fish Fri mix together. Place the fish nuggets into the beer and mustard mixture. Add wet fish a few pieces at a time into the fish fry mixture and then place into hot peanut oil about 2 Inches deep to completely cover fish. Fry until golden brown. Dry on paper towel. Serve!