Cajun Injector 10 oz. Seasoned Fish Fry Mix -12 / Case
- Quantity Discounts!
|Buy 1 - 2||$14.49/Case|
Other Available Flavors:
- Rich with spices and seasonings
- No soak time required
Add a crispy crunchy crust everyone craves to your moist and light fish dishes with the Cajun Injector 10 oz. seasoned fish fry mix! This fry mix fully coats fish and more to deliver a slight kick and savory flavor. The mix's various herbs and spices bring a gourmet infusion to your fish entrée or side. In addition to fish, this delicious mix can be used with vegetables like cauliflower, potatoes and squash.
Mixing together herbs, spices and flour to create your own batter can be time consuming. Keep hungry customers at your busy establishment happy and minimize clean up time with this premade fry mix that allows for consistent, scrumptious flavor in every bite. By minimizing preparation time, you will have the ability to prepare a tongue tantalizing dipping sauce or a bed of greens to lay your fried creation on top of. To achieve the best taste, let your breaded product sit 15 – 30 minutes before frying. This fry mix will impart classic and delicious flavors while keeping your guests coming back for that crispy yet juicy fried item!
Preheat oil to 350 degrees. Mix 6 tbsp. of fry mix in 3/4 cup water until smooth and dip fish in batter. Roll chicken in remaining dry fry mix until coated and deep fry at 350 degrees approximately 12 minutes or until golden brown. Cooks approx. 3-5 pounds of fish.
Sold (12) 10 oz. bags per case.
See Nutrition Sheet for more information.
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Overall User Rating: Cajun Injector 10 oz. Seasoned Fish Fry Mix -12 / Case ( 5.0 stars from 2 reviews )
This seasoning gives the fish a wonderful color and the texture is very crisp and the color is out of this world, this product is super.
Richard G. from Green Zone B & G Posted on 06/04/2014
This is my go to fish and chip batter mix. I love the seasonings and like to add lemon pepper to it for a lighter flavor! Great for fish or even fried chicken!!!
Eric K. Posted on 02/23/2014
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