Cajun Fish Fillets
CATEGORIES
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 (175g each)
- 4 teaspoons vegetable oil
- Orange rind strips for garnish
DIRECTIONS
- 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