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Crispy Cajun Panfish

 Crispy Cajun Panfish
"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."
6-8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (5 ounces) equals 414 calories, 16 g fat (3 g saturated fat), 130 mg cholesterol, 1,181 mg sodium,

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Crispy 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.