Get ready to spice up your Friday nights with this delicious fried seafood recipe from Louisiana, where indulging in seafood during Lent is a time-honored tradition! Boudreaux's Backyard and the finest Blue Plate Mayonnaise also want to give you the most amazing dipping recipe there is. In this episode I give you my nontraditional but lip-smacking BACKYARD TARTAR SAUCE!
Ingredients
Marinade
- 2 cups yellow mustard
- 2 tbsp hot sauce
- 2 lemons, juiced
- 1/2 beer
- Lil’ Bit Better Creole Seasoning
Seafood
- Oysters
- Shrimp peeled, deveined and butterflied
- Softshell crabs, cleaned
- Catfish
Backyard Tartar Sauce
- 1 cup Blue Plate mayo
- 1 Tsp creole mustard
- 3 cloves garlic
- 1 lemon
- 2 tbsp grated carrot
- 1 tbsp jalapeño juice
- 2 tbsp minced jalapeños
- Salt
- Peppers
- 1 tbsp minced parsley
Dry Batter
- 1/2 Zatarain's fish fry
- 1/2 flour
- Creole seasoning
Cooking oil
Directions
- Prep seafood. I like to remove as much water as possible especially from fish by using paper towels.
- Mix all ingredients of marinade and place in seafood. Let marinate at least an hour.
- Make sauce by making a paste from the garlic. Add in 1 juiced lemon and stir. This will help take the bite off from the raw garlic.
- Grate in the carrot. Mix remaining ingredients. Place in fridge while seafood is frying.
- Mix ingredients for dry mixture.
- Heat oil to 350 minimum.
- Using "wet hand, dry hand" method, batter seafood and fry until seafood floats and is nice and golden.
- Hide the crab for yourself and serve the rest with that amazing backyard tartar sauce.
- Accept all the love you’ll get!
