Chef Isaac Toups of NOLA’s Toups Meatery has partnered with Louisiana Fish Fry to create a bold new bite in celebration of the Super Bowl. Introducing: Louisiana Fried Sazerac – a first-of-its-kind creation inspired by the home of Super Bowl LIX. This dish can be found on the menu at Toups Eatery with a portion of proceeds going towards his non-profit, Toups Family Meal and he’s sharing the recipe so it can be recreated at home.
Louisiana Fried Sazerac is authentically Louisiana in a savory and sweet bite-size form. The unique bite is made with Louisiana Fish Fry’s Lemon Batter and Sazerac, which is incorporated in both the mixture and a sauce that’s perfect to drizzle & dip.
About Toups Family Meal:
Toups Family Meal (TFM) is a non-profit founded by Chef Isaac and Amanda Toups in response to the urgent needs of local communities in New Orleans. What began as a grassroots effort in March 2020 to provide meals during the COVID-19 crisis has evolved into a dedicated organization committed to addressing hunger. TFM’s mission is to alleviate these critical issues by providing essential nourishment to families, with special emphasis on children and individuals facing food insecurity in Orleans Parish. To date, TFM has served over 175,000 meals and continues its efforts through initiatives like the summer meal program, disaster relief efforts, holiday meal distribution, and community outreach in food deserts. The nonprofit remains committed to fighting hunger and supporting the community. For additional information or to support this cause, visit toupsfamilymeal.com.
Ingredients
- 1 package Louisiana Fish Fry New Orleans-Style Lemon Fish Fry
- 2 pounds cream cheese, room temperature
- 3 eggs
- 1/4 cup sour cream, room temperature
- 2 tbsp. cornstarch
- 1/2 tsp. salt
- 1 cup sugar
- Zest of 2 lemons
- 1 oz Peychaud’s bitters
- 3 oz rye whiskey
- 1/2 oz Herbsaint
- 1 cup buttermilk
Sazerac Syrup
- 6 oz Sazerac rye
- 3/4 oz Peychauds
- 1/2 oz Herbsaint
- 1 cup sugar
Directions
1. Preheat oven to 325 degrees and place a half pan of hot water in the oven. Grease and line a loaf pan with parchment.
2. Add whiskey and Herbsaint to a pan and flame off alcohol. Pour into container to cool.
3. In a mixer, whip cream cheese and sugar on low until combined, about 5 minutes. Add cornstarch, salt and sour cream, scrape down sides and mix to combine. Add eggs one at a time, scraping the sides and bottom after each has been combined. Add lemon zest, Peychaud’s, whiskey and Herbsaint, mix to combine.
4. Pour cheesecake into prepared pan. Place pan into hot water bath and bake 30-45 minutes. The middle should still be wobbly.
5. Turn the oven off and prop the door open a little, cool for 1 hour then cool to room temperature.
6. Spoon 1 Tbsp room temperature cheesecake and form into a ball.
7. Dip in buttermilk then roll in Louisiana lemon fish fry; deep fry until golden brown about 2-3 minutes. Drizzle with sazerac syrup.
Sazerac Syrup Preparation
1. Combine all ingredients in a pot.
2. Simmer and reduce by half.
3. Add Peychauds to taste after cooled.