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.

About The Author

Jason Lam

Food blogger since 2008. Hair model since 2003.

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2 Responses

  1. Melinda

    That’s some of the best fried fish I’ve seen. Did he just use flour to coat and fry it?

    Reply
    • Jason Lam
      Jason Lam

      He coated it with flour, Tony’s Cajun seasoning and most likely beer …then fried it. He’s a simple man.

      Reply

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