Cajun Breading

Try this flavorful recipe. It is not HOT just lots of flavor.

CAJUN BREADING RECIPE

24 OZ CONTAINER OF YELLOW CORN MEAL

APPROX 18 OZ FLOUR

1 TBS CAVENDER’S ALL PURPOSE GREEK SEASONING (OPTIONAL)

2 TBS CREOLE SEASONING (OPTIONAL)

2 TO 4 TBS SPICE TIME HOT CAJUN SASONING (HOT IS NOT VERY HOT AND HAS MORE FLAVOR)

1 TBS COOKIES ALL PURPOSE SEASONING

1TBS BLACK PEPPER

1 TBS ONION POWDER

1 TBS SEASON SALT

1 TBS LEMON PEPPER

1 TBS POULTRY SEASONING

1 TBS GARLIC SALT

1 TBS GROUND CAYENNE RED PEPPER (OPTIONAL)

I MIX ALL INGEDIANTS IN 1 GALLON ZIP LOCK BAG

RINSE CHICKEN OR FISH AND PUT ASIDE TO DRAIN (FISH WILL FIRM UP IF SOAKED IN FRIDGE IN PLAIN WATER 4 HOURS OR OVER NIGHT)

PUT FROG LEGS FROM COLD WATER INTO BREADING SO IT STICKS BETTER

PUT 1 CUP OF BREADING IN ANOTHER ZIP LOCK THEN ADD FISH OR CHICKEN AND SHAKE

sounds good will have to give it a try in the next few days.

I also use Cavender’s and Creole seasonings a lot. They are excellent and the Creole give food just a little kick. You have to remember to go easy on it though because it is a bit salty.