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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
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I used to work for a catfish restaurant in the 80's and prior to battering the catfish, they would dip the fish in a liquid for a few minutes...From what I remember it was am orange/yellow thin liquid with lots of spices floating around. Family is, of course, tight lipped about the ingredients to this day!
Does anyone have something like this they use? |
#2
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Sounds like a egg and buttermilk wash with added spices.
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#3
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I put eggs, milk and hot sauce. It looks kind of yellow/orange in color.
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