Owner`s manual

Louisiana Wildly Wicked Buffalo Catfish Wrap
Prep Time: 10 minutes
Cook Time: 7 minutes
Yield: 5 wraps
Ingredients:
1 lb. Catfish Fillets (USA raised)
1 (8 oz.) bag Cajun Injector® Chicken Fry Mix
1 Diced Tomato
1/2 cup Louisiana Brand Wildly Wicked Wing Sauce
1 Package (8 inch) Flour Tortillas
1 lb. Cole Slaw (recipe follows)
2 cups Cottonseed Oil, for Frying
Method:
Preheat oil to 400˚F in electric fryer, or 350˚
F in prop
ane fryer. Cut catfish fillets chicken into strips about
1/2”- 3/4” wide and batter according to the directions on the chicken fry bag. Fry until golden brown,
remove, and drain on paper towels. Toss catfish strip in wing sauce to coat evenly. Heat tortillas in an
oven or microwave until warm and pliable. Assemble the wrap by adding coleslaw, catfish strips, and
diced tomatoes.
Louisiana Wildly
Wicked Turkey Tenders
Prep Time: 10 minutes
Cook Time: 10 Minutes
Yield: 4-6 servings
Ingredients:
1 10 oz. packet of Cajun Injector® Chicken Fry Mix
2 Turkey Breast Boneless Skinless Cut into Strips
1/2 cup Louisiana Brand Wildly Wicked Wing Sauce
1/4 cup Melted butter
2 tbsps. Original Louisiana Brand Hot Sauce
Cajun Injector® Cottonseed Oil
Method:
Preheat oil to 400˚F in electric fryer, or 350˚F in propane fryer. Heat enough oil for deep frying to 350°F.
Mix 6 tablespoons of
Fry mix with 3/4 cup of water an
d mix until smooth. Dip turkey strips into batter then
roll in remaining dry chicken mix until coated. Deep fry the coated tenders at 350°F until golden brown.
While turkey is cooking melt butter and mix with wing sauce. When turkey is cooked remove from oi
l
place in bowl and cover with wing sauce and butter mixture, toss to coat well.