Crispy Cajun Panfish Recipes

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CRISP CAJUN PANFISH



Crisp Cajun Panfish image

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

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 415 calories, Fat 16g fat (2g saturated fat), Cholesterol 130mg cholesterol, Sodium 857mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 2g fiber), Protein 28g protein.

PAN FRIED FISH



Pan Fried Fish image

Provided by Alton Brown

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout)
Kosher salt
Ground black pepper
Flour for dredging
2 tablespoon Canola oil
3 tablespoons butter
1 tablespoons capers, drained
1 lemon, juiced

Steps:

  • Heat a heavy pan over medium high heat.
  • Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
  • Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.

CRISPY CAJUN PANFISH



Crispy Cajun Panfish image

"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."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6-8 servings.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts :

CRISPY FISH



Crispy Fish image

I have tried this recipe with several varieties of white fish and it is always wonderful. This recipe also works without the flour for those of you who have allergies to wheat. I run a fish market and have shared this recipe with many people and they always come back with rave reviews. Serve with your favorite tartar sauce and chips (French fries)!

Provided by Kristi

Categories     Seafood     Fish

Time 30m

Yield 4

Number Of Ingredients 8

2 cups dry potato flakes
1 cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon seasoning salt
1 tablespoon ground black pepper
2 teaspoons cayenne pepper, or to taste
4 (6 ounce) fillets cod
2 cups butter flavored shortening, for frying

Steps:

  • In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper.
  • Soak fish filets in bowl of cold water.
  • In a deep skillet or deep fryer, melt and heat the shortening to 350 degrees F (175 degrees C).
  • Dredge fish filets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.

Nutrition Facts : Calories 446.4 calories, Carbohydrate 47.2 g, Cholesterol 61.6 mg, Fat 12.3 g, Fiber 3.4 g, Protein 36 g, SaturatedFat 2.9 g, Sodium 834.5 mg, Sugar 1.5 g

DOUBLE CRUNCH CAJUN BLUEGILL



Double Crunch Cajun Bluegill image

My husband loves to fish and now that he is retired I think we are going to have a lot more fish for dinner. I come up with this recipe and it's delicious. It is so crispy with a little kick to it. The fish inside remains moist and flaky. I can't wait until he goes fishing again. I want more.

Provided by barbara lentz

Categories     Fish

Time 15m

Number Of Ingredients 7

6 large bluegill fillets
3 large eggs beaten
2 Tbsp heavy cream
1 1/2 Tbsp cajun seasoning
2 c panko bread crumbs
salt and pepper
1/2 c oil or enough to cover half way up fillets

Steps:

  • 1. Salt and pepper the bluegill fillets.
  • 2. Beat the egg with the cream and cajun seasoning. Place in a shallow dish. Pour the panko in another shallow dish.
  • 3. Dredge each fillet in egg mixture then panko then back into egg mixture and finish in panko pressing to keep panko on the fillet rather thick.
  • 4. Place a skillet over high heat and get it hot. Add oil to come cover half way up each fillet. Fry the fish in batches without crowding the pan. Flip to brown on both sides. Only takes a couple of minutes depending on the thickness of you fish.

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