Frito Mix

Flash fried cod, shrimp, scallops & julienne vegetables drizzled with Sweet Baby Ray's Honey Hot Glaze and a Ken’s Remoulade dipping sauce.

Ingredients

Serves 2

2 oz Fresh cod cut into 1/2” cubes
2 oz 90-120 ct. peeled deveined shrimp, tail off
2 oz scallops, cut into 1/2” cubes
Julienne vegetable mix (zucchini, red onion, red pepper, yellow onion)
1 cup flour
1 cup corn starch
Salt and pepper
Sweet Baby Ray's Honey Hot Glaze
Ken’s Remoulade Sauce

Directions

Combine flour and corn starch, season with salt and pepper. Toss seafood and vegetables into seasoned flour starch mix. Shake off excess flour mix and flash fry until done and crispy. Drizzle with Sweet Baby Ray’s Honey Hot Wing Sauce and Glaze and serve with a side of Ken’s Remoulade Sauce.