80th Birthday Party, Delta Fish Fry
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.
THANKS, SOOOOOO much to the Krewe of Choctaw for loaning me one of their fryers!! We never lost temp or came close to burning the oil!!
Delta Fried Catfish, Shrimp and Soft Shell Crabs
Jalapeño Hush Puppies, Fried Pickles and French Fries
Fried Eggplant Sticks, Country Coleslaw
Throwdown Chicken and Sausage Jambalaya
The only way to cool down was a drink and a personal fan!!!
Contact us for further details....ChefEmile@CustomCatering.net
to Home Cookin' Page or Or Return to Off Premises and Events Photo Album
Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2011 [Aurora Catering, Inc.]. All rights reserved.
Revised: November 21, 2016