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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My mother is the fisherwoman in our family, writes Gayle Cook from her home in Minot, North Dakota. Her recipe is always a hit, even with people who say they don't care for fish. Ingredients:
2 cups king arthur unbleached all-purpose flour |
3 teaspoons salt |
2 teaspoons cajun seasoning |
1-1/2 teaspoons pepper |
1/8 teaspoon ground cinnamon |
2 pounds bass, bluegill or crappie fillets |
2 eggs |
1/4 cup water |
2 cups mashed potato flakes |
6 tablespoons vegetable oil, divided |
Directions:
1. In a large resealable plastic bag, combine the first five ingredients. Add fish, one piece at a time; shake to coat. 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.
2. In a large skillet, heat 3 tablespoons oil over medium-high heat. Cook fish in batches for 3-4 minutes on each side or until fish flakes easily with a fork, adding oil as needed. Yield: 6-8 servings.
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