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Crisp Cajun Panfish

 Crisp Cajun Panfish
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
8 ServingsPrep: 10 min. Cook: 30 min.

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,

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Crisp Cajun Panfish (continued)

Nutritional Facts: 38 g carbohydrate, 2 g fiber, 28 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.