All You Need
1/2 cup Fry Mix
1 lb. Seafood or Fish*
Water or Milk
POUR Fry Mix into shallow dish or large plastic bag.Moisten seafood or fish, cut into serving-size pieces, with water or milk. Shake off excess.
COAT seafood, several pieces at a time, evenly with Fry Mix.Let stand 5 minutes.Discard any remaining Fry Mix. Use the entire package to coat 4 lbs. seafood or 6 lbs. fish. Fry as directed below. Serve with McCormick® Cocktail Sauce or Tartar Sauce.
Deep Fry:Pour oil into deep-fryer, large heavy skillet or saucepan, filling no more than 1/3 full.Heat to 375° F on medium heat.Carefully add fish, several pieces at a time, to hot oil.Fry 3 to 5 minutes, turning once to brown evenly.Fish is done when golden brown and fish flakes easily with a fork.Drain on paper towels.
Oven Fry:Cover bottom of shallow baking pan with melted butter.Arrange seafood or fish in single layer in pan; turn to coat with butter. Bake in preheated 425º F oven 10 to 20 minutes until golden brown around edges.When done, fish flakes easily with a fork.
*Best with shrimp, scallops, tilapia, flounder, or catfish.Also try with shucked oysters and clams, or soft-shell crabs (pierce several times before coating).
1/2 cup McCormick® Tartar Sauce
1/2 cup prepared salsa
1 lb. tilapia fillets
1/2 cup Seafood Fry Mix
1 tbsp. McCormick® Ground Cumin
Toppings:Finely shredded cabbage, shredded Monterey Jack cheese, sliced avocado, chopped tomatoes or Lime wedges.
MIX tartar sauce and salsa for dressing.Refrigerate until ready to serve with tacos.
COMBINE Fry Mix and cumin until blended.Moisten fish with water.Coat and fry fish as directed above.
PLACE fish on warmed tortillas.Add toppings as desired.Serve with dressing and lime wedges.
YELLOW CORN FLOUR, YELLOW CORN MEAL, ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, AND FOLIC ACID), SALT, LEAVENING (SODIUM ACID PYROPHOSPHATE AND SODIUM BICARBONATE), DEXTROSE, CELERY SEED, AND EXTRACTIVES OF BLACK PEPPER.
2 tbsp. Mix (18 g)