Just sort of a "poll" question: when you're fixing the cornmeal breading for deep frying your catfish, which is your preference, Tony Chachere's or Old Bay? That's assuming you use one or the other, of course.

I have used Tony Chachere's before but now I like a combination of Van Roehling Louisiana Critter Seasoning and Ball’s Cajun Seasoning.

Slap yo mama.

Marinate overnight in Frank's..............then bread with cornmeal,simply delicious

I like using Old Bay myself.

I find the Louisiana Brand fish fry mix in the blue package perfect. Quick and easy , always good.

I use Tony's and old bay in my gumbo.


When I do pan seared ( no breading ) crappie , I use Tony's.

Mo

Old Bay is good. Blackened Redfish magic is really good, too! I make my own blackened seasoning from a recipe on Pinterest. It's as good as Prudhomme's to me.

+1 on that Slap Yo Mama

Tony Chachere's ,More Spice

I like them all, Zatarain's Blackened Seasoning is good too.

Do yourself a favor and try this.

whilst old bay has its place, the Chachere's has more seasonings that do compliment the Southern pallet... my vote is the Chachere's...

Louisiana seasoned Fish Fryin the blue package. It’s solid.

Get the gallon size.

Yes to both.

This is the best I've used bar none!