Southern Fried Fish Cajun (Print Version)

Crispy Southern fried fish fillets with Cajun seasoning and a golden crust, served fresh with lemon wedges.

# Ingredients:

→ For the fish

01 - Oil for deep frying (canola or vegetable oil recommended)

02 - 4 redfish or trout fillets, halved if large

→ Breading and Seasoning

03 - 3 tablespoons Savory Cajun seasoning, divided

04 - 1 cup buttermilk

05 - 1 cup unbleached all-purpose flour

→ To serve

06 - 2 medium lemons, cut into wedges

# Instructions:

01 - Fill a cast iron or heavy-bottomed skillet halfway with oil and bring to 350°F over medium-high heat.

02 - Combine buttermilk and all-purpose flour with 2 teaspoons of Cajun seasoning each. Evenly coat both sides of each fish fillet with the remaining Cajun seasoning. Dip fillets into the seasoned buttermilk, allow excess to drip off, then dredge in seasoned flour, shaking off any excess flour.

03 - Place dredged fillets carefully into hot oil and fry for 3 to 5 minutes, adjusting time based on thickness, until golden and crisp.

04 - If required, fry fish in batches. Transfer cooked fillets onto a foil-lined baking sheet and keep warm in a 200°F oven.

05 - Plate fried fish with lemon wedges and serve immediately. Optionally, provide hot sauce or preferred dipping sauces.

# Notes:

01 - For a crisper crust, do not overcrowd the skillet and avoid reusing oil excessively.

02 - Marinating fillets in buttermilk for 1 hour enhances flavor.

03 - Use tongs to minimize splatter when turning fish.

04 - Cornmeal or commercial fish fry can be used in place of all-purpose flour.

05 - Creole seasoning or all-purpose blends may substitute for Cajun seasoning.

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