My Mardi Gras series continues with a yummy and easy fish recipe.
According to the New Orleans section of About.com, “The word “Cajun” is derived from “Acadia,” a French colony founded in the 1630s around what today we call the Canadian Maritime Provinces. By 1755, the area was under control of the British, who ousted the Acadians in Le Grand Derangement (the Great Disturbance). The Acadians went all over, and a large portion went to the then-French territories of Louisiana. These people became Cajuns.”
Imagine my surprise when I found out that one of my favourite cuisines originated in from people from my own homeland (CANADA, eh!)
Blackened Cajun Fish
Spicy, delicious, authentic! This recipe can be whipped up in less than 10mins, providing you with an easy dinner packed with flavour for those hectic weeknights.
4 filets of perch ( or other white fish. Filets must be thick)
6 tblsp Cajun Seasoning
2 tblsp Paprika
1/4 Cup Butter
8 Lime wedges
- Melt butter
- Mix Cajun Spice mix with Paprika in a shallow plate
- Brush fish filets with butter then press down on spice mix (1 or both sides)
- Heat skillet on med-high
- Fry up the filet 3 mins on each side (if only spicing up one side, fry up the spiced side first.
- Fish spice will turn black and the kitchen will get smoky so open a window and turn on the fan on maximum. Scrape frying pan between batches.
- Fish is done when it flakes easily
- Serve with lime wedges, which should be squeezed over the fish before eating.