My love of cooking started at my grandmother's hip. We called her Biggie. Many summers were spent watching her put together amazing dishes — jambalaya, gumbo, étouffée, and fish so crisp you could hear it cool. She was always nurturing my soul, one stir at a time.
When I started selling New Orleans catfish and hush puppies at the Minnesota State Fair, I bottled the seasoning we'd used at home. The line never got shorter. Nine years later, Capes Fish Fry — and the whole pantry around it — is the way Biggie's flavors find their way into kitchens far past the Gulf.
Every blend is hand-mixed in small batches with Mediterranean sea salt and real spice. No caramel coloring. No artificial flavors. No shortcuts. Just the old south, the way it was taught to me.