Crisp Cajun Panfish
Crisp Cajun Panfish takes about 40 minutes from beginning to end. This recipe serves 8. One serving contains 381 calories, 28g of protein, and 13g of fat. It is a good option if you're following a dairy free and pescatarian diet. A mixture of cajun seasoning, ground cinnamon, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Cajun cuisine.
In a large resealable plastic bag, combine the first five ingredients.
Add fish, one piece at a time; shake to coat.
Whisk eggs and water in a shallow dish.
Place potato flakes in another shallow dish. Dip each fillet in eggs, then coat with potato flakes. Dip fish again in eggs and potato flakes.
In a large skillet, heat 3 tablespoons oil over medium-high heat. Cook fish in batches for 3-4 minutes on each side or until fish flakes easily with a fork, adding oil as needed.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Crisp works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.
NV Johnson Estate Cream SherryVery aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "