Feel free to adjust these based on your own preferences!
Seasoned Buttermilk - This is good for shrimp, crab fingers, soft-shell crabs, crawfish tails, alligator, chicken, eggplant, mushrooms and onion rings
1 cup Buttermilk
1tsp Louisiana Lagniappe Kevin Seasoning
Mix well.
Seasoned White Flour - Use white flour for breading Crab fingers, soft-shell crabs, soft-shell crawfish, chicken and crawfish tails.
Seasoned Corn Flour - Use seasoned corn flour for catfish, oysters, shrimp and eggplant .
1Lb. White/Corn Flour
3 Tbsp Louisiana Lagniappe Kevin Seasoning
Mix well
To Fry: Dip into Seasoned Buttermilk and then the Seasoned Flour of your choosing. Shake to remove excess and fry in F350 degree grease until it is cooked. Generally most fried items will float when they are done.
Note: I season my catfish and oysters with Louisiana Lagniappe Kevin Seasoning directly and I do not dip in any batter before frying. So season directly, flour and fry. For Soft-shell crabs I dip the crabs in Louisiana Lagniappe Seasoned White Flour, then the Seasoned Buttermilk and back into the Louisiana Lagniappe Seasoned White Flour.
Enjoy
Kevin