Invented by the Cajun cooks of the Southern regions of America, fish prepared in this manner is low in kilojoules while it has a tempting dark crust and a tremendous flavour derived from the masterful combination of peppers, spices and herbs. The spice mix may be mixed in large quantities and used for fish, chicken other meat or vegetables such as potatoes or mixed grilled vegetables.
± 800 g white fish steaks or cutlets
± 100 ml olive oil
Cajun Spice Mix
15 ml paprika
10 ml salt
5 ml dried thyme or mixed dried herbs
5 ml garlic and herb seasoning
2 to 5 ml cayenne pepper
1 to 2 ml white pepper
2 to 5 ml freshly ground black pepper
Fried Green Tomatoes
4 medium-sized slightly green tomatoes
1 large egg
75 ml milk
few drops Tabasco sauce
2.5 ml salt
125 ml dried breadcrumbs
50 g butter
To serve
mashed potatoes or couscous
- Combine the ingredients for the spice mixture and sprinkle generously and evenly over the fish.
- Heat half of the butter or margarine and fry the fish over moderate heat for 3 to minutes until very well browned.
- Turn over and repeat on the other side until the fish is cooked to taste. Add more oil or butter as necessary to prevent the fish from sticking to the pan.
- Spoon the fish onto a large serving platter and keep warm until ready to serve.
- Serve with fried green tomatoes and corn bread or mashed potatoes.
6 servings.
Notes
See here for another recipe for fried green tomatoes.
Variation
Replace the fish with chicken breasts, flattened to 1,5 cm thick.
Recipe by Carolié de Koster from Art Of Cooking page 168.