specweldtom
Well-Known Member
I don't know if boudin is available everywhere, but where it is, this is a tasty meat dish.
Take about 4 links of boudin and cut them crossways into approx 1/2" thick slices. Thoroughly mix up 1 egg and about 1/2 cup of buttermilk or canned milk. Put that in a 1 gallon ziplock. Then put about a cup of Zatarain's or Tony Chacere's dry fish fry mix in another gallon ziplock.
Put all the pcs of sliced boudin in the ziplock with the egg / milk, seal it and slosh them around until all the slices are well covered. Then take them out and drop all of them one by one into the bag with the dry batter mix, seal the bag and tumble the slices until all are well coated.
Heat up enough cooking oil, (1" to 1 1/2" deep) in a medium to large boiler(until a drop of water pops and splatters), then carefully drop the slices in one at a time, about 10 - 12 slices, and deep fry them for 5 minutes or so until they are light brown (or darker if you like). Dip them out with a big slotted spoon that will drain them some, and put them on a plate or something covered with several layers of paper towel and let them cool. 4 links will make 40 - 50 pieces.
For those of you who are familiar with boudin, my packaging will make sense. I have a friend who gave me some medical "Bio Hazard" ziplocks and I enjoy putting the cooled boudin balls in them for storage. Redneck humor maybe?
Give 'em a try. Tom
Take about 4 links of boudin and cut them crossways into approx 1/2" thick slices. Thoroughly mix up 1 egg and about 1/2 cup of buttermilk or canned milk. Put that in a 1 gallon ziplock. Then put about a cup of Zatarain's or Tony Chacere's dry fish fry mix in another gallon ziplock.
Put all the pcs of sliced boudin in the ziplock with the egg / milk, seal it and slosh them around until all the slices are well covered. Then take them out and drop all of them one by one into the bag with the dry batter mix, seal the bag and tumble the slices until all are well coated.
Heat up enough cooking oil, (1" to 1 1/2" deep) in a medium to large boiler(until a drop of water pops and splatters), then carefully drop the slices in one at a time, about 10 - 12 slices, and deep fry them for 5 minutes or so until they are light brown (or darker if you like). Dip them out with a big slotted spoon that will drain them some, and put them on a plate or something covered with several layers of paper towel and let them cool. 4 links will make 40 - 50 pieces.
For those of you who are familiar with boudin, my packaging will make sense. I have a friend who gave me some medical "Bio Hazard" ziplocks and I enjoy putting the cooled boudin balls in them for storage. Redneck humor maybe?
Give 'em a try. Tom