Emile Laurent Stieffel IV80th Birthday Party, Delta Fish Fry

Kenner, LouisianaCatfish, Battered and ready for the fryer

Saturday, July 30, 2011

IT was a typical July day in New Orleans, 95F!!! WOW, way hot !! We were outside, little shade and over a 350F fryer like I said WAY HOT!

BUT, to insure freshness, we kept our seafood double chilled.  Ice on the bottom and top!  Our wet batter was Crystal Hot Sauce, yellow mustard and heavy cream.  (several people asked for the batter recipe), Our dry batter is yellow corn flour, cayenne, white pepper and just a little salt.French Fries


THANKS, SOOOOOO much to the Fried Shrimp and CatfishKrewe of Choctaw for loaning me one of their fryers!! We never lost temp or came close to burning the oil!!





Our Menu:

Delta Fried Catfish, Shrimp and Soft Shell Crabs

Jalapeño Hush Puppies, Fried Pickles and French Fries

Backyard shade!Fried Eggplant Sticks, Country Coleslaw

Eggplant SticksThrowdown Chicken and Sausage Jambalaya









Personal Fan!



The only way to cool down was a drink and a personal fan!!!

Contact us for further details....ChefEmile@CustomCatering.net

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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