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Cajun Fish Fillets Coated with a Peppery Spice Mixture
Buy fresh fish fillets that are moist and almost translucent. The flesh should feel firm to the touch. Fish should never smell 'fishy' or ammonia-like. For the best flavour, cook fish the day of purchase
Ingredients
1/3 cup plain flour
4 teaspoons paprika
2 teaspoons chilli powder
1/2 teaspoon freshly ground black pepper
4 thin, skinless white fish fillets, such as whiting, bream or flounder (175 g each)
4 teaspoons vegetable oil
Orange rind strips for garnish
Preparation
1. On a sheet of greaseproof paper, combine flour, paprika, chilli powder and pepper. Mix well
2. Dip fish into flour mixture; turn to coat; shake off excess
3. In a large, non-stick frying pan, heat oil over a medium heat Add fish to pan and cook, turning once, until fish is opaque and flakes easily when tested with a fork, about six minutes
4. Place fish on individual dinner plates. Garnish with strips of orange rind. Serve immediately
Prepare in Advance
This Cajun spice mixture not only tastes great with fish, it also adds a nice fiery kick to chicken and beef. To always have this mixture on hand, double or triple the recipe
Prepare the Cajun spice mixture as directed in Step 1. Store mixture in a sealed plastic bag or in an airtight glass jar at room temperature for up to 1 month. Or store the Cajun mixture in the refrigerator for up to 3 months
Buying Fish
If buying frozen fish, avoid packages with ice around the edges (this indicates a thawed and refrozen product), and any packaged fish sitting in water
Thaw frozen fish in the refrigerator or at room temperature just before using. Pat fillets with paper towels to absorb any excess water
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