You may have a specific question Frank hasn't included in the FAQ's.  If that's the case, there is a form on the Ask Frank page for you to send in your question for an answer.  He will be happy to answer any cooking questions you have and give you detailed specific information about using his products to help you cook healthy "Naturally N'Awlins" and real Cajun and Creole foods.

How do I get crispy seafood that keeps the batter on while frying?
What would be a good all-purpose seasoning?
What's a good coating mix for my Sunday fried chicken?
What's the difference in this Web site and your other one?
How can I use Fish Fry to bake my fish?
When is the next cookbook coming out?
Can I mail in my order and are the seasonings in stores?
What would I use as a barbecue seasoning?
What's the secret recipe for a super-crunchy, cajun-spicy coating for fried seafood?
What's the difference between "bronzing" and "Blackening" ?

A1: That's easy--you're using the wrong fish fry!  Now, I know this is going to sound like nothing more than a blatant outright hard-sell commercial, but the truth is the truth.  Most fish fry mixes were never  designed to get your seafood crispy--they're just there to make your "naked" trout fillets and popcorn shrimp and softshell crabs look pretty.
    That's the reason I decided to formulate a real New Orleans kind of fish fry and package it.  Everybody complained to me that the stuff they were using kept falling off in the oil, about it getting gritty and soggy in the humidity, about how it would never fry up crunchy unless they dipped their seafood into this thick sticky milk and egg wash.  Well, to make a long story short, it took me about six months and several dozen test batch samples, but I came up with the right blend of five grades of ground corn and all the spice it took to season it!
    Bottom Line?  My fish fry doesn't use an egg wash (just wet seafood); it won't - no, it simply can't - fall off the seafood and into the oil; it won't ever turn soggy in our New Orleans humidity (or yours); it always always fries up crunchy, crispy, and golden brown, and most importantly, it won't absorb grease, which means you get practically greaseless fried foods.
    I can tell you how wonderful it is until the cows come home, but you're going to be skeptical until you try it and see for yourself.  You can order it right here on the website--just go to the Cookbooks and Products section, click in your secure order, and we'll send it right to your house.
    If, on the other hand, you're reluctant to order over the internet, just pick up your phone and call 985-643-0027.   I can't tell you how happy you're gonna be!     back to top
 

Q2:   I looked over the product list here on the site and noticed that you have a passle of seasonings?   Do I need them all?  I mean, don't you have an all-purpose seasoning?

A2:  The Bronzing Mix and the Sprinkling Spice could double for a so-called "all-purpose seasoning", if that's the way you prefer to cook.  But let me explain a little kitchen science to you right about here! 
    The trouble with "all purpose" seasoning is that regardless of what you put it on, it's all gonna taste the same!  I pre-blended my entire seasoning line on the principle that there are specific herbs and spices that intensely accentuate each kind of food - sage on pork, for example, oregano on veal, thyme on turkey and chicken, cumin on beef.  And then I built in enough latitude whereby you could get creative and utilize the heavy cumin-base in the Beef Seasoning, for example, to grill chicken breasts and make them taste like fajitas.  You could sprinkle Pork Seasoning onto your microwave popcorn to give it a "crawtater" flavor, or mix the Sicilian Seasoning with about a cup of extra-virgin olive oil so that you can make Italian garlic bread.
    So, now that you know how I came up with the concept, why not browse on back over to the product department and do a little grocery shopping?   back to top
 

Q3:   Chef Frank, I have tried to use your Fish Fry Mix to do my Sunday fried chicken.  And while it's great as a baked coating, or even as a coating for deep frying nuggets and chicken fingers, it browns before the thicker pieces get done.  What do I do?

A3:  That's an easy question to answer.  Use my new Chicken Fried Mix for your fried chicken.  I recognized that lots of you were trying to substitute the Fish Fry when frying chicken, and it wasn't working!  So I immediately formulated the new Chicken Fried Mix . It's absolutely perfect for chicken-fried chicken, chicken-fried steaks, chicken-fried eggplant, chicken-fried broccoli, chicken-fried okra, and chicken-fried anything!  It comes in both the small 9-ounce bottles as well as the 6.5 lb. gallons.   And by the way, the new Grill-N-Broil seasoning and the new Complete Seafood Boil are also available now too!
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Q4:  Hey, Frank?   So whadaya got?  Two web sites?  I called your office the other day looking to download the latest recipes from your TV show, and the lady on the phone said go to http://www.wwltv.com and not to http://www.frankdavis.com. You want to explain the differences?

A4:  Sure, m'frien!  My webpage at Channel 4 (CBS) deals specifically with projects I do just for television.   If you go to that site and click on Frank Davis you'll then be able to click on The Fishin' Game Report (which is my television fishing show), or Naturally N'Awlins (which is the human interest feature show I do every Wednesday and Friday), or In The Kitchen With Frank Davis (which is my weekly Tuesday morning cooking show), and finally Frank's Recipe Archive (which is a scroll-down list of virtually all the recipes you see me do on my TV show).
    This website is my corporate website, which is totally responsible for the sale and promotion of my line of pre-blended spices and seasonings, as well as all my books.  But more than that, this site gives me a venue to showcase a newsletter, post a question and answer page, keep me in touch with the public through my personal staff, and stage anything else I want to do creatively.  The only thing you can't do at this website is order recipes generated by the shows on Channel 4.  Thanks for giving me an opportunity to explain the two.      back to top

Q5:  Chef Frank - What if I don't want to fry my speckled trout or red fish or catfish.  Can I still use your fish fry and cook the fillets in the oven?  Or will they come out tasting like crud?

A5:    Yes you can use my Fish Fry in the oven, and no the fillets won't come out tasting like crud.  Here's what you do!   Dip the fillets into skim milk - not 1%, not 2%, not whole milk.  Skim!  Then dredge the fillets in the Frank Davis Gourmet Fish Fry, shake off the excess, and set the fillets on a piece of waxed paper for about two minutes or so to allow the coating to adhere to the fish.  Then spray a cookie sheet with Pam, place the fillets onto the sheet, and slide the fish into the center rack of a preheated 500 degree oven!   Not a typo - I said 500 degree oven! Then close the oven door and let the fillets bake for about 5 minutes. 
    After the allotted cooking time, slide the cookie sheet out of the oven and spray each fillet with "I Can't Believe It's Not Butter Spray™".  Then slide them back into the oven and let them bake for another 3 to 4 minutes until they become tender and flaky on the inside and crunchy crispy on the outside.  The end product is very heart-healthy, but most importantly it tastes just as though it were deep-fat fried.  You gotta try this!      back to top

Q6:  Chef Frank, I have all three of your present cookbooks - bought 'em right here off the webpage, as a matter of fact.  Wouldn't take all the money in the world for them!  So my question is, when's the next one coming out?

A6:  I'm glad you asked.  It's out now!   It's called FRANK DAVIS' MAKES GOOD GROCERIES. As you would suspect, the new book is now on the shelves of all the major bookstores.  But autographed copies can be ordered directly from his website.   Internet price is $30 plus shipping and handling. While we're at it, remember, too, that my new book for finding and catching fish is also out.  It's called "The Fisherman's Tacklebox Bible" and not only can you order it here on this website you should be able to find a copy at all your favorite book stores.  Buy one today for all the fishermen in your life!   back to top

Q7:  How do I mail in an order for your seasonings? Can I buy them in stores?

A7:  Simple--you can either write us at Frank Davis Productions Inc., 208 Fleur de Lis Drive, Slidell, LA 70460 and tell us what it is you want to order (be sure to include a check or your credit card number for MasterCard, Visa, or Discover). You can also e-mail your order and include the same information as above.   The e-mail address is frankd@frankdavis.com.
    To answer the second part of the question. . .NO, THE SEASONINGS USED TO BE IN RETAIL STORES BUT THEY AREN'T ANY LONGER....EXCEPT FOR THE ROUSES STORES AND DORIGNACS.  But as I've mentioned previously the best way to get the seasonings you want is by ordering securely from this website or by calling 985-643-0027.
    The secure shopping cart on this site also allows you to pay for your order by personal check.  All you do is go to the on-line section, key in your order, and get the stats.  The price will be automatically computed for you.  Once you have the total, clear the on-line screen and mail in your order with the correct amount of money. Click here for the mailing address to send in pre-paid check orders.   back to top

Q8:  Frank, here lately we've been doing the reduced sugar thing and cooking most of the meat we eat out on the grill.  I've been using your Beef Seasoning, your Pork Seasoning, as well as your Bronzing Mix to season with.  Do you have a special barbecue seasoning I could also use?

A8:  Yes, I do.  It's Frank Davis Grill-N-Broil .  You can use it on anything that you cook on the grill, on the pit, or in the oven, including meat, poultry, seafood, or vegetables.  Just sprinkle it on just like you sprinkle on salt and pepper and your foods will be seasoned perfectly with just the right touch of herbs and spices.  You can order it securely from this Web site or from the corporate sales number at 985-643-0027 and we'll ship it to you.      back to top
 

Q9:  Chef Frank, somebody told me just recently that you had given them a  recipe or formula for a special way you blend two of your seasonings to make a "super-crunchy, Cajun-spicy" coating for frying seafood.  I use your regular fish fry and it's wonderful, but can you tell me how to do the special recipe you make?

A9:  I usually like to keep this one to myself, because it's the mix I use when I fry fish, shrimp, oysters, crawfish tails, and softshell crabs at my cooking demonstrations and banquets.  This is the one that causes everyone who tastes it to ask, "How did you do that?"  But I'll tell you how to do that (if you promise not to blab it all over town!). 
    Take equal parts of both my Fish Fry and my Chicken-Fried Mix and blend them together.  Then you quickly dip the seafood you're going to cook into cultured buttermilk, dredge it in the formula mix, shake off the excess, and fry it at 350 degrees until it becomes a beautiful honey brown.  So now you know what I do - and that means if you want to impress folks with the spice and the crunch, you can't just order my Fish Fry by itself.  You gotta order some of the Chicken Fried Mix, too.  Once you taste what you get when they're blended together, you'll be happy that you made the investment. 
    If you want to try this for yourself and see how great it works, I have added them together in a specially-priced deal on my Samplers and Specials Page.   You'll also find them packaged together with that "wonder tool" the Cajun Flip-Fry Breading Bowl.  The best idea is buy that first, then buy the coatings special for when you need refills!  Again, just don't go spreading this around, okay?     back to top

Q10:  Frank, I heard Paul Prudhomme created "blackening" and that you created "bronzing."  Scientifically, what's the difference?

A10:  The art of blackening goes back to the early 70's when my old friend Paul and I got together every Saturday on my radio cooking show on WWL. Paul came up with the "blackening" technique using a redfish fillet, a cast iron skillet heated to white hot, a handful of spicy seasoning, and a bowl of melted butter.
    A couple of weeks later - maybe a month - I introduced "bronzing", which differed from blackening in so much as a Teflon skillet was used to replace the cast iron skillet, the dipping vat of liquid butter was replaced by a tablespoon of margarine (now I use Promise), and the cayenne in the seasoning spice was toned down by about half (I was intent on creating a lighter alternative to a great technique).
    Later, of course, after months of prodding by my radio listeners and TV fans, I bottled the Bronzing Mix seasoning formula, which is now my Number One best selling spice and which has now become one of New Orleans' most common all-purpose seasonings. It can be ordered securely on the "Cookbooks and Products" page of this web site or by calling 985-643-0027."      back to top

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