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Crispy Cajun Panfish Recipe

"My mother is the fisherwoman in our family," writes Gayle Cook from her home in Minot, North Dakota. "Her recipe is always a hit, even with people who say they don't care for fish."

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6-8 Servings
Prep/Total Time: 30 min.

Ingredients

2 cups all-purpose flour
3 teaspoons salt
2 teaspoons Cajun seasoning
1-1/2 teaspoons pepper
1/8 teaspoon ground cinnamon
2 pounds bass, bluegill or crappie fillets
2 eggs
1/4 cup water
2 cups mashed potato flakes
6 tablespoons vegetable oil, divided

Directions

In a large resealable plastic bag, combine the first five ingredients. Add fish, one piece at a time; shake to coat. Whisk eggs and water in a shallow dish. Place potato flakes in another shallow dish. Dip each fillet in egg mixture, then coat with potato flakes. Dip fish again in egg mixture and potato flakes.
In a large skillet, heat 3 tablespoons oil over medium-high heat. Cook fish in batches for 3-4 minutes on each side or until fish flakes easily with a fork, adding oil as needed. Yield: 6-8 servings.

Nutrition Facts: 1 serving (5 ounces) equals 414 calories, 16 g fat (3 g saturated fat), 130 mg cholesterol, 1,181 mg sodium, 38 g carbohydrate, 2 g fiber, 28 g protein.

Crispy Cajun Panfish published in Quick Cooking January/February 2004, p51