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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."
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6-8 servings

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

  • 1. 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.
  • 2. 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, 38 g carbohydrate, 2 g fiber, 28 g protein.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.