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Frito Misto Louisiana Style

Date Added: Nov 4, 2010 Cajun & Creole Appetizers
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Prep Time

15 mins

Cook Time

25 mins

Ready In

40 mins

Serving

4

*to adjust serving size click on "serving box".

Description

Pickles, haricot verts, fennel, potatoes, crawfish and shrimp battered and fried then served with a basil aioli.


Ingredients

  • 1  Each Large Kosher Pickle, cut into quarter wedges
  • 1
  • 1/2  Pound(s) Haricot Verts
  • 2
  • 1  Each Fennel Bulb, shaved into thin slices
  • 3
  • 1  Pound(s) Jumbo Shrimp, cleaned, deveined
  • 4
  • 1  Pound(s) Crawfish
  • 5
  • 1  Each Russet Potato, thinly sliced with a mandoline
  • 6
  • 2  Quart(s) Peanut Oil, for frying
  • 7
  • 2 1/2  Cup(s) Buttermilk
  • 8
  • 2 1/2  Cup(s) Flour, seasoned with salt and pepper
  • 9
  • 2 1/2  Cup(s) Cornmeal
  • 10
  • 2  Cup(s) Bread Crumbs
  • 11
  •  As Needed Salt & Pepper
  • 12
  • 2  Cup(s) Egg Wash
  • 13

Directions

    1. Soak pickle wedges in buttermilk
    2. Dredge in flour, then back into buttermilk then cornmeal
    3. Place in 375 degree oil and fry until golden and crispy
    4. Remove from oil and season with salt
    5. Clean tips off of beans then soak in buttermilk
    6. Dredge in flour then place in oil
    7. fry until golden and crispy
    8. Remove from oil and season with salt
    9. Place potatoes in oil until golden and crispy
    10. Remove from oil and season with salt
    11. Soak fennel in buttermilk, drain off excess
    12. Dredge in flour then place in oil
    13. fry until crisp, these will not turn golden in color but stay pale
    14. Remove and season with salt
    15. Soak crawfish and shrimp in buttermilk, Dredge in flour, soak in egg wash then pat into breadcrumbs to heavily coat
    16. Place in 325-350 degrees oil and fry until golden and crispy
    17. Remove and season with salt
    18. Plate up and serve with your favorite aioli dip.

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