Wednesday, April 24, 2013

Cajun Cornmeal Crusted Fish

This recipe called for catfish, but I used swai instead and it ended up delicious! The cajun seasoning adds a lot to this simple fish recipe. Also, the amount of cornmeal mix was perfect-I didn't have a ton leftover like I normally do with breading meats.

Cajun Cornmeal Crusted Fish-adapted from Cooking Light's 'Comfort Food'
Total Time: 20 Minutes
Serves 4

  • 3 bacon slices
  • 1/3 cup yellow cornmeal
  • 2 teaspoons cajun seasoning
  • 4 fish fillets
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; reserve 2 teaspoons drippings in pan. Reserve bacon for another use.

Combine cornmeal and cajun seasoning in a shallow dish. Dredge fillets in cornmeal mixture. Heat reserved drippings in pan over medium-high heat. Add fillets; cook 5 minutes on each side or until fish flakes easily when tested with a fork.
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