Cajun-Crusted Snapper Fillets

1 1/2 cups dry bread crumbs

1 1/2 teaspoons Cajun seasoning
Salt to taste
2 eggs
1-cup buttermilk
1 1/2 pounds red snapper fillets, bones removed
1-cup flour
Vegetable oil as needed

1. Toss the breadcrumbs, Cajun seasoning, and salt together in a bowl.
Using a separate bowl, beat the eggs with the buttermilk.
Toss the fish with the flour, shake off the excess, and dip into the egg.
Shake off any excess egg, and press into the breadcrumb mixture.
Set aside.

2. Heat about 1/8 inch of oil in a heavy bottomed skillet over medium-high heat.
Cook for 3-5 minutes per side until the fish flakes easily and is nicely browned.


About Gormans

At Gormans we absolutely live and breathe good food. Our passion for ‘Great British Fish & Chips’ comes across in the time and dedication we’ve taken to getting it just right. We think you’ll agree and keep coming back for more! Here is our story… We are a different kettle of fish! We do it right and we do it well. We’ve taken time to perfect all the tiny details that go into making your meal as tasty and nutritious as possible. With half a century’s worth of experience, we’ve learned just how important every single ingredient is. From the succulent melt in the mouth fish we source, the best British tatties, the healthy oil we fry it in, the fluffy coat of batter we cook it in, to the box we seal it in, Gormans care about quality, we don’t mess around!
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One Response to Cajun-Crusted Snapper Fillets

  1. Tes says:

    This sounds really interesting and simple. I really have the mood for snappers tonight now 🙂

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