Realizing
Baton Rougean's love for seafood, Tony added crawfish, shrimp and crabs to his
selection of produce. Soon he found the seafood outselling his produce. In
1972, Tony leased a large, abandoned service station to accommodate the
steadily growing demand, and the business took off. Through Tony's hard work
and his insistence that the business sell only the finest quality products, he,
his wife Mary, their five sons Bill, Joey, Mike, Cliff and Tad and their
daughter Ceily turned what was once a small fruit stand into a thriving seafood
business.
By
the early 1980's, long lines of eager seafood buyers were becoming a common
sight. Lines grew even longer during crawfish season, when Tony's Seafood often
sold as much as 50,000 pounds of live and boiled crawfish in one day.
The
deli inside the store was thriving as well, creating prepared dishes straight
from Tony Pizzolato's original Cajun recipes as fast as patrons could order
them, which, of course, led us to the realization that it was selfish not to
share our food with the rest of the country.
1982,
the Pizzolato family began Louisiana Fish Fry Products and made it our mission
to help make Cajun cuisine not only affordable and accessible to everyone, but
quick and easy to prepare at home as well. Louisiana fish fry products are now
marketed in over 40 states across the nation.
Research
Source: Louisiana Fish Fry
Mouthwatering
fried tilapia bites. You will have everyone running to the table for this
catch.
Fried
Tilapia Bites
Copyrighted
2013, Christine’s Pantry. All rights reserved.
Ingredients:
1
pound frozen tilapia fillets, thawed
salt
and pepper, to taste
1/2
teaspoon garlic powder
honey
mustard
1/2
teaspoon paprika
1/2
cup flour
1/2
cup cornmeal
vegetable
oil for frying
Directions:
Cut
tilapia into bite size pieces, season with salt, pepper and garlic powder.
Spread honey mustard on each piece.
In
a dish, combine flour, cornmeal and paprika. Dredge tilapia bites in flour
mixture.
Heat
a fryer or deep pan halfway filled with oil to 350 degrees. Deep fry for 2 to 3
minutes until done and golden. Drain on cooling rack. Enjoy!
Mmmm my mouth is watering. Have a good week. Diane
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ReplyDeleteThis sounds so good. I love the fact that it is cooked in a slow cooker. Makes meal getting easy if you have a busy day, no matter who you are. Thanks for sharing.
it's like a barbecue, you can use a grill.
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