Louisiana Fish Fry Products New Orleans Style Lemon Fish Fry Mix, Pack of 3 — 10 oz Bags, Light Crispy Corn-Based Coating

New Orleans Style Lemon Fish Fry by Louisiana Fish Fry Products is a corn-flour seafood coating that creates a light, tender crust with a bright lemon note.

This fry mix blends corn flour for a smooth, delicate texture and a subtle lemon lift designed to complement fish, shrimp, oysters and vegetables. Packaged as three 10-ounce bags, it brings a regional Crescent City flavor to home kitchens without complicated prep. Use it for pan-frying, deep-frying or oven-baking to achieve a consistently crisp exterior and flavorful finish.

How does this mix change the texture of fried seafood?

The corn flour base produces a finer, less bready coating than traditional wheat-only mixes, giving fried items a lighter, more tender crust that stays crisp. Because it adheres well to wet seafood, the coating bakes or fries evenly and reduces heavy oil absorption.

• Finer corn flour particles for a smooth, delicate crust
• Adheres to moist fillets and batter-ready shrimp
• Maintains crispness without a thick, doughy layer
• Works well in shallow pan frying or deep frying

What flavor does the lemon add and how pronounced is it?

The lemon is calibrated as a bright, complementary hint rather than an overpowering citrus punch. It lifts the natural taste of seafood, adding freshness and balance while letting the fish or shellfish remain the star.

• Subtle lemon aroma that enhances seafood flavor
• Balanced to avoid masking delicate fillets
• Pairs smoothly with tartar sauces, remoulade or plain lemon wedges

Which proteins and cooking methods work best with this fry mix?

This mix is versatile: try it on fish fillets, oysters, shrimp, scallops or vegetables for reliable results. It crisps nicely in a skillet, holds together in a deep-fryer, and can produce a crunchy finish in an oven with a light oil mist.

• Fish: catfish, cod, tilapia and fillets of white fish
• Shellfish: shrimp and oysters brown evenly and crisp
• Vegetables: zucchini slices, onion rings and mushrooms
• Cooking: pan-fry, deep-fry or oven-bake with convection preferred

How do I use the mix for best results at home?

Keep preparation simple: pat seafood dry, dredge in the mix, then fry at a steady medium-high temperature until golden brown. For larger fillets or thick pieces, maintain oil temperature and drain on a rack to preserve crunch.

• Dry seafood thoroughly before coating to help adhesion
• Use neutral oil heated to 350–375°F for frying
• Avoid overcrowding the pan to maintain oil temperature
• Finish on a wire rack to keep underside crisp

Who is this for: Home cooks, seafood enthusiasts and casual chefs who want a simple, New Orleans-inspired coating that delivers a light, lemon-kissed crust. It’s ideal for anyone looking to add regional flavor with minimal fuss—whether preparing weeknight dinners, weekend gatherings, or seafood-centered meals for guests.

Ingredients

Yellow corn flour