A New Orleans tradition. Since 1889. Seafood breading mix. Real garlic added. 3 easy ways to cook! Comments or questions? Call 1-877-837-3796 or visit us at www.zatarains.com for great recipe ideas and product information.
12 oz (340 g) x 12
2 tbsp mix
20 per pack
Deep Frying: 1. Fill deep flyer no more than 1/3 full with oil. Heat oil to 350 degrees F on medium heat. 2. Pour Zatarain's Garlic Fish-Fri onto plate or into plastic bag. Use 1/2 cup Fish-Fri per 1 lb. fish Roll or shake fish in Fish-Fri until evenly coated. Discard any remaining Fish-Fri mixture on plate or in plastic bag. 3. Fry fish, a few pieces at a time, in hot oil until light golden brown. Drain on paper towels. Note: For thicker coating, dip fish in 1/2 cup milk mixed with 1 lightly beaten egg, before rolling in Fish-Fri. Pan Frying: 1. Pour 1 inch of vegetable oil into large skillet. Heat oil to 350 degrees F on medium heat. Rinse fish in cold water. Drain. 2. Prepare as directed above. Baking: 1. Brush 1 lb. fish fillets on both sides with oil. Pour Fish-Fri onto plate. Roll fish in Fish-Fri until evenly coated. Discard any remaining Fish-Fri mixture on plate. 2. Place fish on shallow baking pan sprayed with no stick cooking spray. Spray top of fish with cooking spray. 3. Bake in preheated 450 degrees F oven 15 minutes or until fish flakes easily with a fork. Refrigerate after opening.
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