Email to Cat      

Bass: Crispy Cajun Panfish

Source of Recipe


Taste of Home magazine



List of Ingredients



• 2 cups all-purpose flour
  
• 3 tsp salt
  
• 2 tsp Cajun seasoning
  
• 1½ tsp pepper
  
• 2 pounds bass fillets (or bluegill or crappie)
  
• 2 eggs
  
• ¼ cup water
  
• 2 cups mashed potato flakes
  
• 6 Tbsp vegetable oil, divided
  






Instructions



1. In a large resealable plastic bag, combine the first 5 ingredients. Add fish, one piece at a time; shake to coat.
   
   
2. 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.
   
   
3. In a large skillet, heat 3 tablespoons oil over medium-high heat. Cook fish in batches for 3 to 4 minutes on each side or until fish flakes easily with a fork, adding oil as needed.
   
   Makes 6 to 8 servings.