Best Cajun Fried Fish Recipe

Ingredients

• 1.5 lb Red Snapper (Whole fish, cut into 4 large pieces; make shallow slits on each side for seasoning)
• 1 tbsp All-Purpose Flour (Light dusting only)
• 0.5 tbsp Cornstarch (Light dusting only)
• 1 tbsp Fish Fry Mix (non‑seasoned) (Helps batter adhere to the fish)
• 1.5 tbsp Slap Your Mama Cajun Seasoning (Primary Cajun flavor; can adjust to taste)
• 0.5 tsp Smoked Paprika (Adds smoky depth)
• 0.25 tsp Cayenne Pepper (Provides heat)
• 0.5 tsp Chili Powder (Mild heat and flavor)
• 1 tsp Black Pepper (Freshly ground)
• 1 tsp Garlic Powder (Adds savory depth)
• 1 tsp Onion Powder (Adds savory depth)
• 4 cups Vegetable Oil (Heat to 350°F for deep frying)
• 1 head Garlic Head (optional) (Adds extra flavor to the oil; crush and drop in oil before frying)

Instructions

1. Prepare the Fish

   Place the red snapper on a cutting board and cut it into four large pieces. Make shallow slits on both sides of each piece, being careful not to cut through the bone.

   Time: PT10M

2. Mix Cajun Seasoning

   In a small bowl combine the Cajun seasoning, smoked paprika, cayenne pepper, chili powder, black pepper, garlic powder, and onion powder. Stir until evenly blended.

   Time: PT5M

3. Season the Fish

   Rub the seasoning mixture all over each fish piece, working it into the slits you cut earlier so the flavor gets inside the meat.

   Time: PT5M

4. Light Dusting

   In another bowl combine the flour, cornstarch, and fish fry mix. Lightly toss each seasoned piece in the mixture, just enough to coat the surface.

   Time: PT5M

5. Rest in Refrigerator

   Arrange the coated fish pieces on a plate, cover loosely with plastic wrap, and refrigerate for 30 minutes. This helps the coating adhere.

   Time: PT30M

6. Heat the Oil

   Pour vegetable oil into the deep fryer or pot, enough to submerge the fish. Heat to 350°F (175°C) using a thermometer.

   Time: PT5M

   Temperature: 350°F

7. Optional Garlic Infusion

   Drop a crushed head of garlic into the hot oil for 1 minute to impart subtle flavor, then remove.

   Time: PT1M

   Temperature: 350°F

8. Fry the Fish Pieces

   Using tongs, carefully lower the fish pieces into the oil. Fry for 5–7 minutes, turning once, until the coating is golden‑brown and crisp.

   Time: PT7M

   Temperature: 350°F

9. Fry the Heads (Optional)

   If you kept the heads, fry them last for about 5–6 minutes until crisp.

   Time: PT6M

   Temperature: 350°F

10. Drain and Rest

    Remove the fried fish with tongs and place on a cooling rack. Let rest for 5 minutes to finish cooking and allow excess oil to drip off.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

5g

Fat

15g

Fiber

0g