Cajun Pan-Fried Fish
Recipe By: Chef Lisa A. Heidelberg
Time: 10 mins
Serves: 2-4 servings
- 2-4 white fish fillets (catfish, flounder, cod, tilapia)
- 1/2 cup corn flour (masa)… see chef note.
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 /2 teaspoon Cajun Spice
- 1/2 cup peanut or vegetable oil
- Pat fillets dry and place on a plate or cutting board.
- Sprinkle fillets with salt, pepper & Cajun Spice.
- Put corn flour in a container with lid (or go old school like my Gram used to do and use a brown paper bag), add the fillets, put top on container or fold the top of bag closed, and shake until fillets are totally covered.
- Heat a small amount of vegetable oil in a cast iron or heavy bottomed skillet over almost-high heat until it is sizzling but not smoking.
- Shake off excess flour and place the fillets in the pan. Cook 2 to 5 minutes depending on how thick they are. Bottom should be nicely golden before you flip them. Carefully turn with a broad spatula so the fillets don’t come apart.
- Use an instant-read thermometer to test for doneness after a further 2 to 5 minutes. Insert it into the center of the fillet; when done, it will read 135º F. Using a thermometer to check for doneness is the biggest tip I have for cooking fish and having it turn out perfect.
- Serve with your favorite sides and enjoy!
*Chef’s Note: You can use a mixture of white or wheat flour with cornmeal, but I like the slightly crunchy light texture that the corn flour produces.