New Orleans Barbecue Shrimp
Enjoy this delicious dish inspired by New Orleans cooking. Recipe courtesy of Southern Living Magazine. Choose fresh, local shrimp to ensure the best flavor. For more great recipes visit Alison’s Recipe Box at mottschannelseafood.com/alisons-recipe-box/.
Fish with Potato Chip Crust
by Dana Rogers
1 cup of your choice of potato chips
1 cup flour
1/4 inch (in skillet) your choice of oil
- Filet your chosen fish into thin cutlets or even nuggets like catfish (no skin or bones).
- Dredge in buttermilk with a splash of hot sauce (Tabasco works fine) and let them sit for a few minutes while making the crust.
- Combine in a food processor your favorite potato chips. (I prefer something plain, light and crisp like Cape Cod brand, unseasoned or flavored/seasoned to your taste) with an equal part flour (about 1 cup of each). Process until the mixture is like bread crumbs.
- In a skillet, heat 1/4″ of your preferred oil (Canola works well).
- Take fish filets from the buttermilk and toss lightly or dip into the potato chip/flour mixture to coat them.
- Lay the filets into the oil and cook until done. Use medium flame so as not to overcook the potato chips. Gently remove with tongs or a fork and drain on paper towels.
Homemade Tarter Sauce
1/2 cup mayo
1 Tbsp lemon juice
1 Tsp red onion, chopped
1 Tsp green onion, chopped
Salt and pepper to taste
Combine and chill overnight.