Crispy Cajun Panfish Recipe

Crispy Cajun Panfish Recipe photo by Taste of Home

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My mother was happiest with a fishing rod in her hands, and her method of frying her catch was always a hit. Whenever someone gives us fresh fish or if I buy some, I use this wonderful recipe. —Gayle Cook, Minot, North Dakota

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Crispy Cajun Panfish Recipe

Prep: 10 min. Cook: 30 min.

Yield: 8 Servings

10 30 40

Ingredients

2 cups all-purpose flour
2 teaspoons salt
2 teaspoons Cajun seasoning
1-1/2 teaspoons pepper
1/8 teaspoon ground cinnamon
2 pounds bass or perch fillets
2 eggs
1/4 cup water
2 cups mashed potato flakes
6 tablespoons canola oil

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 eggs, then coat with potato flakes. Dip fish again in eggs 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: 8 servings.

Nutritional Facts 4 ounces equals 415 calories, 16 g fat (2 g saturated fat), 130 mg cholesterol, 857 mg sodium, 38 g carbohydrate, 2 g fiber, 28 g protein.

Originally published as Crispy Cajun Panfish in Reminisce October/November 2009, p50