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Cajun Crusted Snapper

Cajun-Crusted Snapper Fillets

Total time 16 minutes
Prep 10 min Cook 6 min
1 1/2 cups dry bread crumbs
1 1/2 teaspoons Cajun Seasoning
salt to taste
2 eggs
1 cup buttermilk
1 1/2 lbs of snapper fillets, bones removed
1 cup of flour
vegetable oil as needed

Toss together bread crumbs, Cajun seasoning, and salt in a bowl. In a seperate bowl, beat the eggs with the buttermilk. Toss the fish with the flour, shake off the excess, and dip into the egg. Shake off the 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 3-5 minutes per side until the fish flakes easily and has browned nicely.