Cajun Fried Pickles & Green Tomatoes
Football season is upon us! That means it's time to whip up some snacks for those fantasy football drafts and pre-season games. We used our Mexi-Cajun Fish Fry from our August box to make some fried finger foods for geaux time!
Fried Green Tomatoes
Ingredients:
1 cup Mexi-Cajun Fish Fry
3 Green Tomatoes Sliced 1/2" Thick
1/2 cup of Flour
2 eggs beaten
Avocado oil or canola oil
Salt
Directions:
1. Salt tomato slices.
2. Heat oil in pan on medium high heat.
3. Mix the flour and Mexi-Cajun Fish Fry in a bowl.
4. Dredge the sliced tomatoes in egg then coat in in Mexi-Cajun flour mixture.
5. Place a batch of the tomatoes in the pan to fry. Fry tomatoes for 2-3 minutes and then flip and continue frying for and extra 1-2 minutes.
6. Remove the tomatoes from the oil with tongs and place on paper towels to soak up excess oil. Place in oven at 200ºF to keep warm until ready to serve.
Ranch Dip
Mix 1/2 cup of Ranch dressing with 2tbs of Tabasco Pepper Sauce. Adjust the amount of Tabasco sauce to taste.
Cajun Fried Pickles
1 qt Canola oil
Directions
1. Heat oil in a large deep pot or fryer until temperature reaches 375º F
2. While oil is heating, mix the Mexi-Cajun Fish Fry and Flour
3. In small batches, coat pickle slices in Mexi-Cajun flour mixture and place on a baking sheet while you finish coating the rest.
4. In batches of 10-12 pickles at a time, place pickles in spider strainer and gently place in oil. Fry for about 3 minutes, then flip and fry for another 3-4 minutes (until a light golden brown).
5. Use the spider strainer to remove the pickles from the oil and place onto a paper towel to drain. Let cool for 1-2 minutes and pat excess oil with paper towel.
6. Serve with Cajun Mayeaux for dipping sauce
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