Ingredients Jump to Instructions ↓

  1. 2 Eggs

  2. 1 teaspoon 5ml Salt

  3. 1 teaspoon 5ml Cajun seasoning - to taste Freshly-ground black pepper - to taste

  4. 1 cup 62g / 2 1/5oz Cornflake crumbs

  5. 4 Smallmouth bass filets - (6 oz ea) - rinsed, blotted dry Shortening or canola oil - for frying Tartar sauce and/or ketchup - for serving

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine eggs, salt, Cajun seasoning and pepper in shallow pie plate or soup bowl. Mix with fork until frothy. Put crumbs in another shallow plate. Dip 1 filet at a time into egg mixture, then coat with crumbs. Place in single layer on baking sheet covered with piece of wax paper. Chill at least 30 minutes or up to 2 hours. Heat 1/2 inch shortening or oil in large skillet over medium-high heat. When hot (test with cornflake crumb; it should sizzle), fry filets until very brown, about 3 minutes each side, longer if fish is thick. (Fry in batches if necessary to prevent crowding.) Transfer to paper-towel-lined baking sheet. To keep warm as rest are fried, place in 225 degree oven. Serve hot with tartar sauce and/or ketchup. This recipe yields 4 servings. Each serving: 302 calories; 777 mg sodium; 169 mg cholesterol; 21 grams fat; 3 grams carbohydrates; 23 grams protein; 0.02 gram fiber.


Send feedback