The Swagu Special, created by Marcus Spears, blends the iconic Louisiana Fish Fry Seasoned Fish Fry with the spicy Cajun Fish Fry for a delicious, flavor-packed meal. This signature recipe is a perfect way to enjoy the bold Cajun flavors of Louisiana Fish Fry Products’ breadings, sauces, and seafood boils. Ideal for family gatherings, this dish brings both flavor and spice to the table, making it a crowd-pleaser every time!

“My go-to Louisiana Fish Fry Products recipe is a fish fry using the Seasoned and Cajun Fish Fry mixes together. They’re great on their own, but when you mix ’em together, that’s where it’s at! When I tell you Louisiana Fish Fry Products’ breadings, sauces and seafood boils are good for the soul, I mean it! They bring the flavor and the spice to the kitchen table.”

Ingredients

Optional Ingredients

  • Louisiana Fish Fry Products Tartar Sauce
  • Lemon wedges

Directions

  1. Rinse fish well in ice cold water. Shake off excess water.
  2. Pour Seasoned Fish Fry (half of the package) and Cajun Fish Fry (half of the package) into a bowl and stir until evenly mixed OR pour one bag Swagu Special Fry into a bowl.
  3. Firmly press fish into the Seafood Breading Mixture until completely coated.
  4. Deep fry fish at 350°F until golden brown and internal temperature is 145°F. Serve hot with tartar sauce and lemon wedges. Enjoy!

Pro Tips

Oysters in Your Air Fryer

Ever wondered whether you should try oysters in your air fryer? So have we, and we were curious enough to test it out.

Click here for the full Air Fried Garlic Butter Oysters recipe page.

Spoiler alert: Yes, you can and yes, you should.

Oranges in your Seafood Boil

Try using oranges instead of lemons in your crawfish boil!

-submitted by Timothy Dunn

Fresh Fruit Cobbler

Want to use fresh fruit in your cobbler? Here’s what to look for in season. Bananas, apples and lemons are available year round. In the summer try blueberries, peaches, blackberries, plums and raspberries. Come fall, go for pecans, cranberries, figs or pears. Try chestnuts in your winter cobbler. And in the spring use apricots, strawberries or rhubarb.

Non-Cherry Glazed Pork

If cherry isn’t really your jam, try Elizabeth Hunter’s Cherry-Glazed Pork Meatballs with any jam flavor to make it your own (we promise, Elizabeth won’t mind).

N.O. Style BBQ

Don’t let shrimp have all the fun. Try our New Orleans Style BBQ Shrimp recipe with chicken, pork tenderloin, fish or chargrilled oysters too! Here’s how to make Chargrilled Oysters.

Sweet Potatoes

Swap out regular potatoes for a yammin’ variation on seafood boils. A little sweetness goes a long way when you throw in fresh sweet potatoes. Your boil buddies will be wowed by this unexpected twist!

Potato Salad Gumbo

For true Louisiana-style gumbo, serve with potato salad and French bread! Try these potato salad recipes: Cajun Potato Salad or Out of Mayo Potato Salad.

Pasta Etouffée

To change things up a bit, try pasta instead of rice when cooking with our Shrimp Creole Base or Etouffée Base.

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