Best 4 Crispy Cajun Panfish Recipes

**Crispy Cajun Panfish: A Symphony of Southern Flavors**

In the heart of Louisiana, where the bayous meet the vibrant cities, a culinary masterpiece awaits: Crispy Cajun Panfish. This delectable dish tantalizes taste buds with its perfect balance of spice and crispiness. Pan-fried to golden perfection, the fish fillets are coated in a flavorful Cajun seasoning, infusing every bite with a symphony of Southern spices. Accompanied by three tantalizing sauces—a zesty remoulade, a creamy tartar sauce, and a tangy cocktail sauce—this dish promises an explosion of flavors in every morsel. Whether you're a seasoned Cajun cuisine enthusiast or a culinary adventurer seeking new horizons, Crispy Cajun Panfish is an absolute must-try. Dive into the depths of this Southern delicacy and experience the vibrant essence of Louisiana cooking.

Check out the recipes below so you can choose the best recipe for yourself!

DOUBLE CRUNCH CAJUN BLUEGILL

Double Crunch Cajun Bluegill image

My husband loves to fish and now that he is retired I think we are going to have a lot more fish for dinner. I come up with this recipe and it's delicious. It is so crispy with a little kick to it. The fish inside remains moist and flaky. I can't wait until he goes fishing again. I want more.

Provided by barbara lentz

Categories Fish

Time 15m

Number Of Ingredients 7

Ingredients

6 large bluegill fillets
3 large eggs beaten
2 Tbsp heavy cream
1 1/2 Tbsp cajun seasoning
2 c panko bread crumbs
salt and pepper
1/2 c oil or enough to cover half way up fillets

Steps:

1. Salt and pepper the bluegill fillets.
2. Beat the egg with the cream and cajun seasoning. Place in a shallow dish. Pour the panko in another shallow dish.
3. Dredge each fillet in egg mixture then panko then back into egg mixture and finish in panko pressing to keep panko on the fillet rather thick.
4. Place a skillet over high heat and get it hot. Add oil to come cover half way up each fillet. Fry the fish in batches without crowding the pan. Flip to brown on both sides. Only takes a couple of minutes depending on the thickness of you fish.

CATFISH WITH CRISPY KALE AND CAJUN SAUCE

Catfish with Crispy Kale and Cajun Sauce image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 30

Ingredients

2 cups heavy cream
1 cup chicken stock
1 cup instant grits
1 stick (4 ounces) unsalted butter, cut into pieces
2 tablespoons cream cheese
2 tablespoons grated Parmesan
Kosher salt and freshly ground white pepper
2 tablespoons whole milk
1 cup white wine
1/2 cup chicken stock
6 tablespoons heavy cream
2 tablespoons Worcestershire sauce
2 shallots, minced
Juice of 1/2 lemon
1 tablespoon smoked paprika
1 tablespoon seafood seasoning, such as Seafood Magic
1 tablespoon chopped fresh thyme
2 sticks (8 ounces) unsalted butter, cut into pieces
Kosher salt and freshly ground black pepper
4 to 6 catfish fillets (6 to 7 ounces each)
1/4 cup Cajun spice
6 tablespoons grapeseed oil
2 tablespoons unsalted butter
3 to 4 tablespoons grapeseed oil
1 clove garlic, thinly sliced
1 small white onion, diced
2 bunches kale, leaves cut into julienne, stems discarded
1/4 cup chicken stock
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper

Steps:

For the creamy grits: Heat the heavy cream and chicken stock to a simmer in a saucepot. Rain in the grits and cook, whisking frequently, for 5 to 6 minutes. Fold in the butter, cream cheese and Parmesan and season with salt and white pepper. Top with the milk and reserve (the milk will prevent a skin from forming). Fold in the milk just before serving.
For the Cajun sauce: In a nonreactive saucepot, reduce the wine over medium heat until almost dry. Add the chicken stock, cream, Worcestershire, shallots and lemon juice and reduce slightly. Add the paprika, seafood seasoning and thyme and simmer until the sauce coats the back of a spoon, 5 to 6 minutes. Strain through a fine-mesh strainer and whisk in the butter. Season with salt and black pepper.
For the catfish: Heat a saute pan to medium heat. Dust the catfish with the Cajun spice on both sides. Add the grapeseed oil and catfish to the pan and cook until done, 3 to 4 minutes on each side. Transfer to a plate and top with the butter, making sure it melts completely. Reserve.
For the crispy kale: Heat a saute pan to medium heat and add the grapeseed oil. Add the garlic and onions and sweat until the vegetables are translucent. Add the kale and saute until wilted, about 2 minutes. Stir in the chicken stock. Remove from the heat and fold in the butter. Season with salt and black pepper.
To serve: Spoon some Cajun sauce in the center of each plate. Spoon some creamy grits on top of the sauce. Add the kale, followed by the catfish.

LOUISIANA FISH FRY (CAJUN)

Louisiana Fish Fry (Cajun) image

My sister-in-law lives in northern Louisiana, near Haughton. I go hunting with her husband every year. While there, they will always do up a mess of fish (pearch, brim, catfish, what ever is on hand). This is their sure-fire recipe for one heck of a fish fry.

Provided by Pokey in San Antonio

Categories Cajun

Time 1h15m

Yield 12-15 serving(s)

Number Of Ingredients 13

Ingredients

6 lbs fresh water fish fillets
3 tablespoons Tabasco sauce
3 tablespoons Tony Chachere's Seasoning
2 (10 ounce) packages cornmeal (Louisiana Fish Fry)
3 cups crackers (crumbled)
5 green onions (chopped)
1 egg
1 (15 ounce) can creamed corn
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup cajun mustard
6 ears fresh corn (cut into thirds)
1 (10 ounce) package cornmeal (Louisiana Fish Fry)

Steps:

For the fish: Smear a light coating of Tabasco over the filets. Season with Tony's, then coat with Louisiana Fish Fry (or other seasoned corn meal), and place in freezer until ready to fry up. Note: You don't want the fish frozen, but very cold.
Deep fry in hot oil. My brother in law cooks the fish out on the deck, using a liquid propane burner and a cast iron Dutch oven. He drops an unlit kitchen match in the oil. When it ignites, the oil is ready. That's around 325-350 degrees if you want to use a thermometer. Drop a few pieces of fish in at a time. Remove when golden brown and drop into a brown paper bag to drain and keep warm until all the fish is done.
For the Hush Puppies: Crumble 1 1/2 sleeves of crackers by placing them in a zip lock bag and rolling with a rolling pin. Combine with remaining ingredients. Using two spoons, form into oval (foot ball shaped) balls.
Drop into hot oil and cook until golden brown. Turning occasionally.
For the Corn: Lightly coat each piece with the mustard. Coat with the fish fry, and deep fry in hot oil until golden brown.

Nutrition Facts : Calories 637.1, Fat 9, SaturatedFat 1.7, Cholesterol 140.2, Sodium 556.6, Carbohydrate 79, Fiber 7.4, Sugar 4.3, Protein 61.2

CAJUN COMPROMISE CATFISH

Cajun Compromise Catfish image

A fast, tasty, spicy fried fish recipe which can be adjusted to suit the cook's (or diner's) preference. I call it Cajun Compromise because the spice level is the result of a compromise between my wife and I. It can be served with tartar sauce for the timid, or hot sauce for the not-so-timid. Great for appetizers or a main dish.

Provided by NOCKO

Categories Seafood Fish Catfish

Time 1h10m

Yield 4

Number Of Ingredients 10

Ingredients

2 pounds catfish fillets, cut into 2 inch pieces
1 cup milk, or as needed
1 egg
¼ cup all-purpose flour
¼ cup cornmeal
2 teaspoons ground black pepper
2 teaspoons ground mustard
2 tablespoons Cajun seasoning
1 dash pepper sauce (such as Frank's Red Hot®)
¼ cup oil for frying, or as needed

Steps:

Soak the fish pieces in milk for at least 30 minutes.
In a small bowl, whisk together the egg and hot pepper sauce. In a separate bowl, stir together the flour, cornmeal, pepper, mustard and Cajun seasoning. Dip fish pieces into the dry mixture, then into the egg, then back into the dry mix. Set on a plate in the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish.
Heat more than enough oil to cover the bottom of a large heavy skillet over medium-high heat. Fry fish pieces for 3 to 4 minutes per side, or until golden brown. Depending on how much and what kind of Cajun seasoning you used, some of the breading may get darker than the rest.
Drain the fish on paper towels and serve with hot sauce or tartar sauce. Enjoy!

Nutrition Facts : Calories 447.8 calories, Carbohydrate 18.4 g, Cholesterol 158.1 mg, Fat 22 g, Fiber 1.3 g, Protein 41.2 g, SaturatedFat 5.4 g, Sodium 876.7 mg, Sugar 3.1 g

Tips:

Use a large skillet or griddle to cook the fish in a single layer. This will help the fish cook evenly and prevent it from steaming.
Heat the oil over medium-high heat before adding the fish. This will help the fish sear and develop a crispy crust.
Do not overcrowd the skillet. If you add too much fish to the skillet, it will not cook evenly and will likely steam.
Cook the fish for 3-4 minutes per side, or until it is cooked through. The fish is cooked through when it flakes easily with a fork.
Serve the fish immediately with your favorite sides. Some popular sides for fried fish include tartar sauce, coleslaw, and french fries.

Conclusion:

Crispy Cajun panfish is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The fish is coated in a flavorful Cajun spice blend and then fried until it is crispy and golden brown. Serve the fish with your favorite sides and enjoy!