International Recipe: Crisp Coated Fish
1 pound(s), baby, peeled and halved
Uncooked whitefish fillet(s)
1½ pound(s), four 6-ounce pieces
⅛ tsp(s), or to taste
⅛ pinch, or to taste
½ medium, cut into four wedges
- Place potatoes in a pan of boiling water. Cook until potatoes are tender, about 12 to 15 minutes.
- Meanwhile, combine Cajun seasoning and flour. Coat fish with flour and shake off any excess.
- Heat oil in a large pan. Add fish to pan and cook until browned on both sides and tender, flipping once. Season fish to taste with salt and pepper and serve with potatoes and lemon wedges. Yields 1 fish fillet and about 1/4 pound of potatoes per serving.