2 cups Canned Jalapeños, sliced
1 cup Flour, all-purpose
1 Tbl Creole Seasoning (page xx)
1 tsp Salt
2 cups Buttermilk
1 1 /2 cups Cornmeal
1 /2 cup Corn flour
1 Tbl Creole Seasoning (page xxx)
1 Tbl Salt
3-4 quarts Peanut Oil for frying
Heat oil in a cast iron skillet to 350 degrees.
Mix the flour, Creole seasoning and salt in a bowl. Beat together the buttermilk and egg in a second bowl. In a third bowl combine cornmeal, corn flour and seasonings.
Place the jalapeños in the seasoned flour first, knock off excess flour and place in buttermilk mixture. Drain well. Coat with cornmeal mixture and drop into fryer. Fry until golden, approximately 5-7 minutes.