With its coating of cracker crumbs, this Cajun favourite is feather-light and flaky. It's delicious with a squeeze of lemon.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2007
Ingredients
Method
Cut fish diagonally in half; place in glass bowl. Whisk buttermilk with mustard; pour over fish, turning to coat. Let stand for 20 minutes. (Make-ahead: Cover and refrigerate for up to 2 hours.)In shallow baking dish, combine crackers, parsley, paprika, garlic powder, salt and pepper. One at a time, place fish in dish; press crumb mixture all over to adhere. Transfer to waxed paper-lined tray; repeat with remaining fish. Cover and refrigerate for 1 hour.
In large skillet, heat some of the oil over medium-high heat; fry fish, in batches, adding remaining oil as needed and turning once, until golden brown and fish flakes easily when tested, about 8 minutes. Serve with lemon wedges.
Nutritional facts Per serving: about
- Sodium 846 mg
- Protein 29 g
- Calories 459.0
- Total fat 27 g
- Cholesterol 76 mg
- Saturated fat 5 g
- Total carbohydrate 25 g
%RDI
- Iron 9.0
- Folate 26.0
- Vitamin A 9.0
- Vitamin C 12.0
