Fry Louisiana Fish with Chimichurri!
Here is a delicious recipe for your fish!
Mike Coughlin made this recipe in The Nativo Spices Competition!! We hope you love it and follow him for more recipes and ideas at @mikecee_bbq .
Enhance your culinary talent with Nativo Spices.
Ingredients:
You can use any type of white fish you prefer: some popular choices include tilapia, catfish, sea bass, or Gulf whitefish such as grouper or trout. The key is to choose a fish that has a mild flavor and firm texture.
2 cups Sylvia’s Louisiana Fish Fry
4 Tbs Honey
1/2 cup Buffalo Sauce
2 Tbs of Red wine vinegar
1/3 cup Olive oil
Vegetable oil for frying
Method:
Mix the fish fry with the Nativo Chimichurri, oil, and vinegar.
Let it clump up then work the mixture with your hands to get the clumps out.
Slice up a filet into 1-inch chunks and roll the squares into the dry mixture.
Let stand for 10 mins
Fry these squares separated in your fry basket or crock, until 145 degrees F.
Mix the honey and buffalo sauce in a saucepan over low heat.
Then pour over the bites of fish you chose for this occasion!
Feel free to experiment with variations and share your culinary adventures with the world. Join us in celebrating the joy of cooking and the art of savoring every moment around the table.
Prepare this dish, delight your senses and share the love with friends and family. Let's savor together with Nativo Spices the magic of good food and good company. If you make this recipe, don’t forget to take a picture and tag Nativo Spices on social media!
