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1/2 cup milk

1 egg

1 tbsp bourbon mustard (we used Wallace Station)

3 tsp blackening seasoning, divided

1 lb peeled and deveined shrimp (we used 13/15 size)

1 cup frozen okra

1 5.5-oz package fish batter mix (we used Weisenberger Mills)

Oil, for frying

Spicy Remoulade, for dipping (we used Bluegrass Brewing Company)


Whisk together the milk, egg, mustard, and 1 tsp of the blackening seasoning. Add the shrimp and okra and marinate for about 10-15 minutes. In a shallow dish, mix the remaining blackening seasoning with the fish batter mix. Heat oil in a pot to about 350 degrees. Dredge the shrimp and okra in the fish batter mixture and fry until golden brown. Serve with Spicy Remoulade.

Aired on 2/19/2017