Refrigerate after opening. New Orleans Seasoned Fish Fry has been pre-seasoned; do not add salt & pepper. For Fried Fish or Shrimp: 1. Heat one inch of vegetable oil in skillet or oil as required in deep fryer to 350 degrees F. 2. wash prepared seafood in cold water, drain excess moisture. 3. Pour Fish Fry into plate or plastic bag. Roll or shake moist seafood in mix until evenly coated. 4. Fry seafood (a few pieces at a time) in hot oil until light golden brown. Remove and rain on absorbent paper. Serve hot. Note: For thicker breading, dip seafood in a mixture of 1 cup milk and 1 egg (lightly beaten) before rolling in Fish Fry.
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