CRISPY PAN FRIED CAJUN HADDOCK

The Pampered Chef Coating trays work great for coating the fish fillets. Available here: Coating Trays

CRISPY PAN FRIED CAJUN HADDOCK

INGREDIENTS

3 Tablespoon Olive or Canola oil
1 lb Haddock Fillets (will work with most white fish e.g. Cod, Sole, Tilapia, etc)
1/2 Cup white all-purpose flour (or all-purpose Gluten-Free)
1 teaspoon Cajun Seasoning*
2 Eggs Beaten
3/4 Cup Panko Bread Crumbs**
1 teaspoon Dried Parsley
1/4 Cup Fresh grated parmesan cheese (optional)

INSTRUCTIONS

Prepare fish. If using frozen fillets make sure they have thawed fully. Fillets can be cut into smaller portions if needed – ie cut in portions roughly 4-5” (10-12cm) long.
You will need 3 shallow bowls/trays***
In the 1^st bowl combine flour and Cajun seasoning.
In the 2^nd bowl beat 2 eggs.
In the 3^rd bowl combine breadcrumbs, dried parsley and parmesan (if using).
One at a time, dredge the fillet in the following order:
- Flour mixture – coating evenly
- Egg mixture – ensure all areas covered with egg
- Press in Bread Crumb mixture – ensuring evenly coated with bread crumbs
- Set coated fillets aside on parchment or wax paper (to prevent sticking to the working surface)
Heat large skillet over medium heat. Once hot add oil and allow oil to come to temperature (30 secs).
Working carefully as oil will be hot – add coated fillets one at a time to the skillet. Continue until the pan is full leaving space between fillets – note you may need to cook in two batches.
Cook 2-3 mins per side or until golden brown. Take caution when flipping fillets as they will break if you are not careful. A Fish spatula is ideal for this.****
Serve immediately.

Notes:

*For Cajun Seasoning I like Emeril’s Essence – the recipe can easily be found online

**l like the Paneriso Gluten Free – adds nice crunch

***The Pampered Chef Coating trays work great for coating the fish fillets. Available here: Coating Trays

****The Pampered Chef Fish Spatula works great for this. Available here: Fish Spatula