Description

Start summer off right with crispy, crunchy cornmeal battered shrimp and fish. Our friends at Huckleberry have perfected the fish fry breading, creating a super light, well-seasoned cornmeal breading that adds a fantastic crunch while still letting the flavor of fresh seafood shine. For this family-friendly fish fry bundle, lightly coat wild-caught Gulf shrimp and Pacific lingcod in Huckleberry's breading, fry to light golden brown, and enjoy simply with fresh lemons and Farmhouse Kitchen's zesty house made remoulade.

For a true captain's platter, serve with classic sides, such as fries and coleslaw. We also recommend adding the golden fried bites to Cajun-inspired po'boy sandwiches and Tex-Mex tacos. 

Serves 4.

Includes:
  • 1 lb avg Wild-caught Gulf Shrimp, frozen
  • 2 filets (12 oz avg) Wild Pacific Lingcod, frozen
  • 8 oz Fish Fry Breading
  • 2 ct Eureka Lemons
  • 8 oz Remoulade
You will need:
  • Vegetable oil or other neutral, high-heat oil
  • Salt
Optional:
  • Egg
  • Cocktail Sauce or Ketchup
  • Tartar Sauce
  • Hot Sauce
  • Malt Vinegar

Hands on Time:
20 minutes; Total Time: 35 minutes

INSTRUCTIONS

Note:
Thaw the shrimp and fish in the refrigerator 24-48 hours prior to cooking.

STEP 1  Peel and devein the thawed shrimp. Slice the fish into smaller even-sized pieces, about 3-inch long strips or chunks. 
STEP 2 
Add about 1 inch of oil to a large, high-sided cast iron skillet or Dutch oven. (Safety Note: Be sure to use a high-sided pan where adding 1-inch oil does not exceed half the height. Leave plenty of space for the oil to safely bubble while the seafood is frying.) Heat the oil over medium to reach 350°F.
STEP 3  While the oil is heating, add about 1.5 cups of breading to a shallow baking dish or pie pan. For an extra light & crisp batter, thoroughly coat the seafood in just the fish fry breading. For a slightly thicker coating, dip the seafood in a beaten egg that's been diluted with 1 tbsp. of water. Let the egg wash drip away before thoroughly coating in the fish fry batter. You can dredge the seafood and set aside on a clean plate while the oil heats.
STEP 4 
When the oil is hot and reaches 350°F, cook the seafood in batches, about 4-5 pieces at a time. Gently shake off any excess breading, then carefully add the breaded seafood into the hot oil. Be careful to watch your fingers and to prevent hot oil splashing by gently laying the breaded seafood into the oil away from you. Fry for 1-2 minutes or until golden brown, then turn with a slotted spoon or tongs and continue frying until golden all over, about 1-2 additional minutes. The internal temperature of the seafood should reach 145°F. Transfer to a paper towel-lined plate to absorb excess oil. Season with salt immediately. Repeat with remaining shrimp and fish.
STEP 5  Serve the fried shrimp and fish with lemon wedges and remoulade sauce for dipping. Additional dipping sauce options include ketchup, cocktail sauce, tartar sauce, hot sauce and malt vinegar.

Enjoy!


What's inside

Wild Pacific Lingcod, Skin Off & Boneless, 6 oz - Default: 2 - Max: 2
Shrimp, Wild-Caught, Texas - Default: 1 - Max: 1
Seasoned Fish Fry Breading, 8 oz - Default: 1 - Max: 1
Remoulade, 8 oz - Default: 1 - Max: 1
Lemons, Eureka, Organic (2 ct) - Default: 1 - Max: 1

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Farmhouse Fish Fry Bundle

$62.99

serves 4 ($15.74/serving)
Start summer off right with crispy, crunchy cornmeal battered shrimp and fish. Our friends at Huckleberry have perfected the fish fry breading, creating a super light, well-seasoned cornmeal breading that adds a fantastic crunch while still letting the flavor of fresh seafood shine. For this family-friendly fish fry bundle, lightly coat wild-caught Gulf shrimp and Pacific lingcod in Huckleberry's breading, fry to light golden brown, and enjoy simply with fresh lemons and Farmhouse Kitchen's zesty house made remoulade.

For a true captain's platter, serve with classic sides, such as fries and coleslaw. We also recommend adding the golden fried bites to Cajun-inspired po'boy sandwiches and Tex-Mex tacos. 

Serves 4.

Includes:
  • 1 lb avg Wild-caught Gulf Shrimp, frozen
  • 2 filets (12 oz avg) Wild Pacific Lingcod, frozen
  • 8 oz Fish Fry Breading
  • 2 ct Eureka Lemons
  • 8 oz Remoulade
You will need:
  • Vegetable oil or other neutral, high-heat oil
  • Salt
Optional:
  • Egg
  • Cocktail Sauce or Ketchup
  • Tartar Sauce
  • Hot Sauce
  • Malt Vinegar

Hands on Time:
20 minutes; Total Time: 35 minutes

INSTRUCTIONS

Note:
Thaw the shrimp and fish in the refrigerator 24-48 hours prior to cooking.

STEP 1  Peel and devein the thawed shrimp. Slice the fish into smaller even-sized pieces, about 3-inch long strips or chunks. 
STEP 2 
Add about 1 inch of oil to a large, high-sided cast iron skillet or Dutch oven. (Safety Note: Be sure to use a high-sided pan where adding 1-inch oil does not exceed half the height. Leave plenty of space for the oil to safely bubble while the seafood is frying.) Heat the oil over medium to reach 350°F.
STEP 3  While the oil is heating, add about 1.5 cups of breading to a shallow baking dish or pie pan. For an extra light & crisp batter, thoroughly coat the seafood in just the fish fry breading. For a slightly thicker coating, dip the seafood in a beaten egg that's been diluted with 1 tbsp. of water. Let the egg wash drip away before thoroughly coating in the fish fry batter. You can dredge the seafood and set aside on a clean plate while the oil heats.
STEP 4 
When the oil is hot and reaches 350°F, cook the seafood in batches, about 4-5 pieces at a time. Gently shake off any excess breading, then carefully add the breaded seafood into the hot oil. Be careful to watch your fingers and to prevent hot oil splashing by gently laying the breaded seafood into the oil away from you. Fry for 1-2 minutes or until golden brown, then turn with a slotted spoon or tongs and continue frying until golden all over, about 1-2 additional minutes. The internal temperature of the seafood should reach 145°F. Transfer to a paper towel-lined plate to absorb excess oil. Season with salt immediately. Repeat with remaining shrimp and fish.
STEP 5  Serve the fried shrimp and fish with lemon wedges and remoulade sauce for dipping. Additional dipping sauce options include ketchup, cocktail sauce, tartar sauce, hot sauce and malt vinegar.

Enjoy!

Farmhouse Delivery

FArmhouse Delivery

With access to the best ingredients and makers around, Farmhouse Delivery now has our very own line of specialty products, designed with you in mind. Collaborating with talent across Texas and using our own hand-selected ingredients from farmers and artisans we love, we bring you some of your favorite snacks and treats.

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