Cajan Panko Snapper

Ingredients:

¾ cup flour, or as per necessary

2 -3 eggs

1 – 2 cups Panko breadcrumbs

Cajun Seasoning

Lemon Pepper seasoning

Garlic and Herb salt

Grapeseed oil and butter for cooking

1 tbl spoon of lemon pepper

1 ½ tbl spoon Cajun

1 ½ tbl spoon Garlic and herb salt
 

Method:

After filleting the fish, make sure you DO NOT wash the fish in fresh water. The chlorine in the water destroys the flavour and if left for very long, dries out the fish so the surface becomes crusty. Use a bread knife or back of the filleting knife to scrape any loose scales or blood off.

Depending on the size of the fillets used, I normally cut each filet into about 4 pieces, separating the thinner pieces from the underside of the fish from the fatter pieces from the top of the fish.

Break the eggs into a bowl or jug and gently whisk to break yokes and mix together

Put flour into a flat desert plate or similar flat dish.

Put Panko breadcrumbs into plate / dish and add lemon pepper, cajun, garlic and herb salt. Mix until ingredients are spread evenly mixed.

Using a large frying pan, pour the grape seed oil in until it is around 1/2 cm deep. Add a generous blob of butter and turn on medium heat.

While this is melting and heating up, prepare your fish.

Gently dust with flour, shake off any excess and douse them in egg. Using tongs, wipe the sides of the fillets on the edge of the bowl to remove any dripping egg. Generously coat the fish in the breadcrumbs/seasoning mixture. Place fish into the pan and cook for around 3 minutes or until cooked halfway through. When cooked halfway through, flip, and leave for about one minute, before taking care to remove them before they are cooked right through. If cooking for a few people, I heat the oven up to about 75.

Serve with fresh spinach leaves, sliced avocado and red onion. Garnish with a blob of tartare sauce on the fish and Bestfoods mayonnaise on the salad.

See steps below:
Coat fillets in breadcrumbs, after the flour and egg

Just flipped

The end result. Perfecto!!!!!

Recipe courtesy of 'Tikkiddyboo'