Cajun Night at The Menagerie Kitchen

- Enjoy the tastes and sights of New Orleans with Cajun Night at the Menagerie Kitchen in Pontiac. Enjoy a cajun dinner for the first part of the night, and then you'll be guided through painting "Bourbon Street". The painting is your to take home. Cajun Night is Friday, Oct. 16 from 6-9 p.m. Tickets are available online by clicking here and are $50 per person. Pre-registration is required.

VIDEO: Chef April Forbes from The Menagerie Kitchen joins us in the FOX 2 Cooking School to prepare a Fish Po'Boy. You can find her recipe below.

INGREDIENTS
1 cup yellow corn meal
1/2 cup Flour
Pinch of Smoked Paprika
Pinch of Salt and Pepper
Old Bay Seasonings
2eggs Scramble
1/2 cup buttermilk
4 fillet of a white fish or Catfish

DIRECTIONS
Place all your dry ingredients in your bowl and give it a mix to incorporate all seasonings. Divided into two bowls.
Dridge your fillet fish in seasoned Cornmeal. Then dip it in the milk mixture and back in the Cornmeal mixture in the secound bowl. This is a three step process 1. Flour, 2. Milk, 3. Flour again. The fish will be well coated. Slowly drop the fish in a fryer with the grease at 375 degrees cook on one side for about 3minutes give it a flip and cook on the other side for another 2-3 minutes. Pull your fish out and allow it to drain in a paper towel.

BUILDING YOUR PO' BOY
French Baguette cut length way
To prepare your bread hollow out the bottom half of your bread to hold your fish and toppings.

EASY REMOULADE
1/2 cup Mayonnaise
Small diced pickles
1clove of Garlic
1tsp horseradish root
6dashes of Louisiana Hot Sauce
Juice of 1 lemon
Blend all these ingredients in a blender.

Traditionally a Po Boy has shredded iceberg lettuce, tomatoes and remoulade sauce.

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