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Mar 6, 201810:39 AM
Let Them Eat Cake

The official blog of New Orleans Bride Magazine, offering a daily dose of all things weddings

Caterer's Choice: Backyard Fry Party

 

Last month, we introduced a new series called "Caterer's Choice" where we have teamed up with Chef Bryan Clark, executive chef for Joel Catering and Events. Each month, Chef Bryan will be offering up some delicious recipes and additional food trends to give couples a plethora of ideas when it comes to engagement parties, reception options or just a lovely date night in for two. 

Today, Chef Bryan brings us a New Orleans staple: fried seafood. 

"It doesn’t matter what your religious faith is, because the Lenten season means fried seafood in New Orleans," says Chef Bryan. "On Fridays, we go searching for the best fish fry, or head over to our favorite seafood restaurant for fried oysters, shrimp, and crawfish tails. But a third option is the backyard fry party; and it fits in nicely with our need to get out and celebrate warmer weather with friends and family. It’s not hard to do and with some good ingredients, you’ll be hosting a New Orleans tradition in your backyard."

Chef Bryan has prepared everything you could need for your own fry station, from safety precautions to the ingredients you'll need. The fry station is an excellent option for a springtime engagement party or couple's shower. 

 


 

FRY STATION SET UP:

Use a fryer such as this and make sure to follow the directions.

 

Safety precautions:

  • Make sure the fryer set up is not on a deck, on a flat surface and away from enclosed structures or overhanging tree limbs
  • Keep kids and pets away from fryer set up
  • Have a fire extinguisher nearby just in case 
  • When you're finished frying, wait for the oil to cool and use a funnel to return it to its container. If the oil isn’t too dirty, you can reuse it.

Fried items:

  • Oysters - 1 GALLON
  • Louisiana Crawfish Tails - 5 LBS
  • Peeled Jumbo Shrimp - 5 LBS

 

Ingredients for frying:

  • Clear frying oil: Select a good frying oil such as a peanut and soybean blend.  
  • Fish Fry - 4-5 boxes (48-60oz) (Zatarains or Louisiana Fish Fry)
  • Eggs - 10 each
  • Buttermilk - 1 1/2 quarts 
  • Crystal Hot Sauce - 1 cup

 

Directions: 

  • Heat frying oil to 350F
  • Combine eggs, buttermilk, Crystal hot sauce (and whisk together for marinade)
  • Marinate Louisiana crawfish and jumbo shrimp; roughly 1 hour before frying
  • Strain oysters, toss oysters in fish fry mixture and fry until golden brown (3-4 minutes)
  • Strain Louisiana crawfish, toss crawfish tail in fish fry mix and fry until golden brown (2-3 minutes)
  • Strain jumbo shrimp, toss in fish fry mixture and fry until golden brown (2-3 minutes)

 

 

Dipping sauces: 

Remoulade Sauce - yields 1 pint 

Ingredients: 

  • 1 1/2 cup mayonnaise
  • 1/2 cup Creole mustard
  • 1 TBSP paprika
  • 2 TSP Creole seasoning
  • 1 1/2 TSP lemon juice
  • 1 TSP hot sauce
  • 1 garlic clove (minced)

Directions:

  • Mix all ingredients together in medium bowl. 
  • Refrigerate for 1 hour

 

Cocktail Sauce - yields 1 pint 

Ingredients: 

  • 2 cups ketchup 
  • 2 TBSP horseradish 
  • 1 TBSP Worcestershire sauce
  • 1 lemon (freshly squeezed)
  • Tabasco to taste

Directions:

  • In medium bowl, combine ingredients and mix together
  • Chill and serve

 

Horseradish Sauce - yields 1 pint

Ingredients: 

  • 1 cup horseradish (well-drained)
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise 
  • 2 TBSP lemon juice (freshly squeezed)
  • 1 TSP salt
  • 1/4 TSP black pepper

Directions:

  • Combine all ingredients into a small bowl, mix together
  • Chill and serve 

 

 

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Let Them Eat Cake

The official blog of New Orleans Bride Magazine, offering a daily dose of all things weddings

about

“Let Them Eat Cake,” is the official wedding blog of New Orleans Bride Magazine. The LTEC blog is the joint labor of love for Kelly Massicot and Melanie Warner Spencer. Massicot is web and social media editor for Renaissance Publishing, a contributing writer for New Orleans Bride Magazine, wedding junkie and fond lover of cake, especially petit fours from Chateau Coffee Cafe. Spencer is the editor of New Orleans Bride Magazine, writer of the “Bon Vivant” blog and a Francophile obsessed with Marie Antoinette and those tiny cakes from Chateau Coffee Café. You can reach Kelly at Kelly@myneworleans.com and Melanie at Melanie@myneworleans.com.

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