A zesty blend of cornmeal, flour, and spices is a great way to enjoy the Cajun fish fry dish. This recipe is the best alternative to the classic fried fish recipe.
The Cajun fish fry recipe is ideal for any type of fish. This recipe can make it to your regular dinner rotation, or it can be the meal you prepare for your family or guests when you need to enjoy a flavorful crunch.
Cajun fish fry has a spicy taste and a crispy texture. It has a beautiful aroma, visually-appealing color and it can be enjoyed by the whole family. This recipe is adorned with a variety of spices to create a rich, full flavor. The different spices in this recipe can be adjusted to match a person’s taste and preference.
Cajun fish fry can be enjoyed at any time. It can be served as an appetizer or main dish. The most essential part of this recipe is seasoning the coating to give the meal an outstanding taste. This Cajun fish fry recipe can be used when preparing various types of fish and seafood.
It can also be used as a way of recooking leftovers for instance, after an annual crawfish boil event that leaves you with a lot of fish. This recipe gives you an alternative method of preparing fish. It is a great way to enjoy well-seasoned fish.
The next time you go fishing or you buy some fish from the store, you should consider this mouth-watering recipe.
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Why Does This Recipe Work?
Cajun fish fry is a delectable meal, and there are many reasons why you may want to gather the spices in your kitchen and prepare this meal. Here are some of the reasons that will make you want to prepare this dish:
It has great taste. Cajun fish fry is rich in flavor and can be enjoyed by everyone.
It is quick to prepare. This recipe requires minimal time to cook.
This is a versatile recipe. This recipe can have a wide range of flavors depending on the spices that a person chooses to use. The beauty of this recipe is that you can use the spices and seasonings that suit your taste and preference.
This recipe requires no specialized skill or advanced equipment to prepare. This dish can be prepared by anyone using available items in the kitchen.
What’s In This Cajun Fish Fry Recipe?
Fish fillets: They form the base of this meal. Fish fillet is the primary ingredient in this recipe.
Milk: It is used to soak the fish fillets and neutralize the odor of the fish and eliminate any lingering muddy flavor.
Egg: It helps the flour to stick to the fish.
Sriracha sauce: It enhances the flavor.
All-purpose flour: It enables the cornmeal to stick to the fish.
Cornmeal: It gives the fish its crunch.
Ground black pepper: It adds a spicy taste.
Ground mustard: It adds flavor and color to the recipe. It also acts as a binder and allows the ingredients in the coating to hold together.
Cajun seasoning: It enhances the flavor and color of the fish. This seasoning has a bold, spicy flavor. The type and amount of Cajun seasoning you use will determine how dark the meal becomes.
Panko: It gives the fish fillet a crisp coating. It also ensures that less grease or oil is absorbed into the fish.
Oil for frying: It helps cook the fish to get the desired taste. The oil also cooks the coating and gives it a visually appealing golden-brown color.
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.
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.
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.
Seven: Take the fish out on a paper towel and then serve.
Top Tips!
- 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.
- Shake off the excess fish coating before frying to avoid any particles that could float in the pan and burn while frying.
- 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. The ingredients of the coating should also be balanced to give it the appropriate texture. Using too much cornmeal makes the coating gritty, while using too much flour or breadcrumb makes it soggy and pasty.
Recipe Variations
- 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.
- Replace the cornmeal with corn flour or rice flour.
- You can also omit the all-purpose flour to get a gluten-free meal.
- Cayenne pepper could also be added to this recipe to get a different seasoning.
- The Panko can be substituted with toasted breadcrumbs, crushed melba toast, or a cracker meal.
- You can use a blackened seasoning that gives an authentic but mild flavor. This seasoning is appropriate for people who are sensitive to spice.
Serving Suggestions
You can serve this meal with spicy tartar sauce or any homemade sauce of your choice. Cajun fish fry can also be served with a side dish that is not too spicy. These side dishes could range from coleslaw, French fries, lemon wedges, or oven-roasted potatoes. This dish could also be served with carrot salad.
Storage
To store: This dish can be stored in the refrigerator for 3 to 4 days.
To freeze: Put the fish pieces in a container in the freezer; it will last for 1-2 months.
Reheating: Thaw overnight, then place the fish on a baking sheet and cover it with a foil sheet. Heat in the oven at 200 C for 10-15 minutes.
Recipe FAQs
Cajun seasoning is a spicy blend that includes spices such as paprika, cayenne, and garlic powder.
Yes. Regular all-purpose flour is often used to give fish a crispy crust.
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Recipe
Cajun Fish Fry
Equipment
- Frying pan
Ingredients
- 2 fish fillets , cut into small pieces
- 1 cup milk
- 1 egg
- 1 teaspoon sriracha sauce
- ¼ cup all-purpose flour
- ¼ cup cornmeal
- 2 teaspoon ground mustard
- ½ teaspoon salt
- 2 teaspoon ground black pepper
- 2 tablespoon Cajun seasoning
- ½ cup Panko
- 2 cups oil , for frying
Instructions
- In a bowl, add the fish pieces, then pour the milk over and mix until coated; soak for 15- 20 minutes.
- In a bowl, whisk the egg with sriracha.
- In another bowl, mix flour, cornmeal, pepper, mustard and Cajun seasoning.
- In another small bowl, add the Panko.
- Dip fish pieces into the flour mixture, then into the egg mixture, and then into the Panko until all the fish is coated.
- Now, heat the oil over medium heat in a frying pan. Fry the fish for 3 to 4 minutes per side or until golden.
- Take the fish out on a paper towel and then serve.
Notes
- 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.
- Shake off the excess fish coating before frying to avoid any particles that could float in the pan and burn while frying.
- 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. The ingredients of the coating should also be balanced to give it the appropriate texture. Using too much cornmeal makes the coating gritty, while using too much flour or breadcrumb makes it soggy and pasty.
Variations
- 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.
- Replace the cornmeal with corn flour or rice flour.
- You can also omit the all-purpose flour to get a gluten-free meal.
- Cayenne pepper could also be added to this recipe to get a different seasoning.
- The Panko can be substituted with toasted breadcrumbs, crushed melba toast, or a cracker meal.
- You can use a blackened seasoning that gives an authentic but mild flavor. This seasoning is appropriate for people who are sensitive to spice.
Zander
So crunchy, I love the recipe.
Cloudia
Good, served it with a green salad.