Cajun Injector Brand Fish Fry Mix, 10 oz

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Cajun Injector Brand Fish Fry Mix, 10 oz

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Item Description

  • Seasoned

Ingredients

Corn Meal, Corn Flour, Salt, Garlic, Spices, Citric Acid, Lemon Juice Powder, Celery, Silicon Dioxide (to Prevent Caking).

Specifications

Model No.: 1002217403060
Walmart No.: 009228104

Product Attributes

No

No

No

Nutrition Facts

Nutrition Facts
Serving Size 18 G
Servings Per Container
Amount Per Serving
Calories
% Daily Value*

(-) Information is currently not available for this nutrient.

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:**

** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI's that are specified for the intended group provided by the FDA.

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2400mg 2400mg
Potassium 3500mg 3500mg
Total Carbohydrate 300mg 375mg
Dietary Fiber 25mg 30mg

Calories per gram:

Fat 9·Carbohydrate 4·Protein 4

Directions

  • Directions: 1. preheat oil to 350 F. 2. dip fish into a bowl of cold water. Shake off excess water. 3. roll fish in 10 ounces of the cajun injector seasoned fish fry mix. 4. deep fry at 350 f until golden brown. Coats approximately 3-4 pounds of fish. Cajun frying tips: 1. chill foods to be fried as cold as possible (in ice water or chilled marinades And batters) prior to breading. The colder the food when immersed in properly heated oil, the better the seal holding natural juices in. 2. if desired, season food prior to breading. For evenly breaded food, immerse in an egg wash solution (egg wash = 1 egg whisked into 1/2 cup water or milk as desired) then dredge in breading. For thicker breading, repeat procedure a second time; shake off excess breading And place in heated oil. 3. never bread foods until the last possible moment. Shake off excess breading; never overcrowd the fryer; when oil darkens, strain prior to further use. 4. correct oil temperature 350 f-375 f must be maintained at all times. Oil is ready when small crouton sizzles when dropped into hot oil. Add foods to be fried slowly when necessary to maintain oil temperature, thickest portions first. 5. pan-frying: fry in oil level halfway up the vertical height of the food to be pan fried. It is necessary that coating maintain contact with pan surface for a superior crust. Do not allow food to float in oil. 6. when deep frying, food should not stick to bottom of the pan.

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