Cajun Fish Fry

I am bored of the classic fried fish, so I replaced it with this Cajun fish fry recipe, and I am SO glad that I did.

I LOVE how this fish fry has a spicy taste and a crispy texture. It also has a beautiful aroma, golden brown color and I really enjoyed it.

Cajun Fish Fry

The Cajun seasonings I used in this recipe take the fish to another new level! These fish fry pieces can be enjoyed at any time. I serve it as an appetizer, side dish or even a main dish.

One of the things I like about this dish is that it is super quick and easy to prepare, and the recipe requires no specialized skill or advanced equipment.

Ingredients You'll Need

Complete information on ingredients and quantities is in the recipe card at the end of the post.

Fish fillets: I used fresh white fish fillets.

Milk: It is used to soak the fish fillets and neutralize the odor of the fish.

Egg: It helps the flour to stick to the fish.

Sriracha sauce: I used it to enhances the flavor.

Cornmeal: It gives the fish its crunch. However, you can use regular all-purpose flour instead.

All-purpose flour: It enables the cornmeal to stick to the fish.

Seasonings: I used Ground black pepper, ground mustard and cajun seasoning.

Panko: It gives the fish fillet a crisp coating. You can substitute it with toasted breadcrumbs, crushed melba toast, or a cracker meal.

Oil for frying: I used vegetable oil.

How To Make Cajun Fish Fry - Step By Step

One: In a bowl, add the fish pieces, then pour the milk over and mix until coated; soak for 15- 20 minutes.

Tip: Cut the fillets into smaller pieces or nuggets to achieve a good, even, crispy outcome. The fillets should be cut evenly to prevent thin ends from getting overcooked before the thicker middle section is done.

Two: In a different bowl, whisk the egg with sriracha.

Three: In another bowl, mix flour, cornmeal, pepper, salt, mustard, and Cajun seasoning.

Four: In another small bowl, add the Panko.

Five: Dip fish pieces into the flour mixture, then into the egg mixture, and then into the Panko until all the fish is coated.

Tip: Shake off the excess fish coating before frying to avoid any particles that could float in the pan and burn while frying.

Six: Now, heat the oil over medium heat in a frying pan. Fry the fish for 3 to 4 minutes per side or until golden.

Tip: If you need to fry large quantities, work in batches to avoid overcrowding the fish in the pot and to allow the fish to cook evenly and get a nice crunch.

Seven: Take the fish out on a paper towel and then serve.

Expert Tips!

• Keep the cooking oil at a steady temperature and ensure that it does not get too hot or too cold. The fish will be wimpy and soggy if cooked in cold oil, whereas oil that is too hot will result in undercooked yet over-browned fish.
• Allow some time in between dipping the batch to allow the cooking oil to return to the appropriate frying temperature. Putting in the next batch when the oil is not at the right temperature results in greasy fried foods. A frying thermometer can be used to check the temperature of the oil as you fry the fish.
• Ensure that the coating on the fish is well seasoned and that the flavors balance out well.
• You can use a blackened seasoning that gives an authentic but mild flavor. This seasoning is appropriate for people who are sensitive to spice.

Which Flavor Is Cajun Seasoning?

Cajun seasoning is a spicy blend that includes spices such as paprika, cayenne, and garlic powder.

More Fish Recipes

• Thai Fish Patties
• Lemon Garlic Baked Tilapia
• Salmon Pasta Without Cream
• Baked Honey Glazed Salmon

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