Crunchy Cajun Fish Fingers Recipe

5 1 1
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Crunchy Cajun Fish Fingers Recipe

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5 1 1
Publisher Photo
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 15 min.

Ingredients

  • 3 cups (6 ounces) French's® Original French Fried Onions
  • 2 teaspoons Cajun seasoning
  • 2 tablespoons reduced-fat mayonnaise
  • 1 teaspoon hot pepper sauce
  • 1 pound catfish or tilapia fillets, cut into 1-inch strips

Directions

In a resealable plastic bag, combine onions and Cajun seasoning. Seal bag and crush with hands or a rolling pin; set aside. In a large bowl, combine mayonnaise and hot pepper sauce. Add fish strips; toss well to coat.
Place a few fish strips in the bag; toss to coat with onion mixture. Place strips on a foil-lined baking sheet. Repeat until all fish strips are coated with crumbs. Bake, uncovered, at 400° for 15 minutes or until fish flakes easily with a fork. Yield: 4 servings.
Originally published as Crunchy Cajun Fish Fingers in Taste of Home Cooking School Collection Spring 2009, p65

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  • 3 cups (6 ounces) French's® Original French Fried Onions
  • 2 teaspoons Cajun seasoning
  • 2 tablespoons reduced-fat mayonnaise
  • 1 teaspoon hot pepper sauce
  • 1 pound catfish or tilapia fillets, cut into 1-inch strips
  1. In a resealable plastic bag, combine onions and Cajun seasoning. Seal bag and crush with hands or a rolling pin; set aside. In a large bowl, combine mayonnaise and hot pepper sauce. Add fish strips; toss well to coat.
  2. Place a few fish strips in the bag; toss to coat with onion mixture. Place strips on a foil-lined baking sheet. Repeat until all fish strips are coated with crumbs. Bake, uncovered, at 400° for 15 minutes or until fish flakes easily with a fork. Yield: 4 servings.
Originally published as Crunchy Cajun Fish Fingers in Taste of Home Cooking School Collection Spring 2009, p65

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cynandtom User ID: 2224843 269370
Reviewed Jul. 12, 2017

"Crunchy and flavorful on the outside, flaky on the inside, delicious! I dipped in a beaten egg, rather than mayo, just because I don't like mayo. I was having trouble getting the mixture to stick, so after I put them in dish, I pressed the leftover breadibg on top. I also cooked a little longer because we like it on the crispy side!"

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