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My review
Cajun-Crusted Snapper Fillets
MICHELLE0011
"Spicy snapper, Cajun-style."
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Ingredients
16 m servings 627 calsOriginal recipe yields 4 servings
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Directions
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- Toss together bread crumbs, Cajun seasoning, and salt in a bowl. In 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 excess egg, and press into breadcrumb mixture. Set aside.
- Heat about 1/8 inch of oil in a heavy bottomed skillet over medium-high heat. Cook for 3 to 5 minutes per side until the fish flakes easily and has browned nicely.
Nutrition Facts
Per Serving: 627 calories; 21.4 g fat; 56.6 g carbohydrates; 48.9 g protein; 158 mg cholesterol; 795 mg sodium. Full nutrition
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Reviews
Read all reviews 12Most helpful
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8/13/2008
This was very tasty!! I used fat free mayo instead of the buttermilk and baked in the oven and it turned out fine. I will do this one again!! Thanks for sharing your recipe!!
7/15/2010
Really great, easy meal, but I did greatly increase the amount of cajun seasoning. I used about two or three tablespoons.
7/29/2011
Delicious and the batter stayed on wonderfullly! Would've given 5 stars except I increased the Cajun seasoning to 2 Tablespoons - using 1.5 t would not have been enough "Cajun" in my opinion. Wi...
7/30/2009
Unbelievable flavour & texture! I used crushed up toasted bread (it was poppy-seed bread) and I used cajun & fajita spice for flavour. A great way to add flavour and texture to snapper or any ...
6/17/2011
excellent...I used cracker crumbs and added 2 teaspoons Cajun seasoning and 1 teaspoon salt. Perfect. My husband loved it and I can see using this recipe over and over! thanks
2/26/2014
Good stuff. Cooked exactly as presented here. Will need to increase the "Cajun" next time. (1T, I think) But there WILL be a next time! Thanks for sharing!!
1/30/2014
simple way to cook fresh fish indoors, but add extra cajun seasoning. its a little bland as is
5/6/2017
Was very tasty but will kick it up next time adding a bit more cajun seasoning.