Crisp Cajun Panfish Recipe

5 1
Crisp Cajun Panfish Recipe
Crisp Cajun Panfish Recipe photo by Taste of Home
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Crisp Cajun Panfish Recipe

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5 1
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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
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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.
Originally published as Crispy Cajun Panfish in Reminisce October/November 2009, p50

Nutritional Facts

4 ounce-weight: 415 calories, 16g fat (2g saturated fat), 130mg cholesterol, 857mg sodium, 38g carbohydrate (1g sugars, 2g fiber), 28g protein.

  • 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
  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 eggs, then coat with potato flakes. Dip fish again in eggs 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: 8 servings.
Originally published as Crispy Cajun Panfish in Reminisce October/November 2009, p50

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