Cajun Fish Fillets
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 (175g each)
4 teaspoons vegetable oil
Orange rind strips for garnish
On a sheet of greaseproof paper,k 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 6 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