We started cooking up some fish as soon as we landed from our flight back from New Orleans. Rusty deep fried the Largemouth Bass, one of which I caught. It was somewhat symbolic when he dropped the fish into the oil. Perhaps oil was his fate if we caught him or not.
And no stopping Tony’s creole seasoning. I add it to everything now. Open a can of green peas and sprinkle it with love.
That’s some of the best fried fish I’ve seen. Did he just use flour to coat and fry it?
He coated it with flour, Tony’s Cajun seasoning and most likely beer …then fried it. He’s a simple man.