Cajun Fried Striped Bass With Parmesan Crust

Cajun Fried Striped Bass With Parmesan Crust

Ingredients

Fish
* 5 lbs striped bass fillets (skin removed)
* 2 cups all-purpose flour
* 2 tsp salt
* 1 tsp black pepper
* 1 tsp garlic powder
* ½ tbsp Cajun seasoning

Egg Wash
* 5 large eggs
* ¼ cup milk or water

Breading
* 3 cups panko breadcrumbs
* 1 cup grated Parmesan
* 2 tsp salt
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp Cajun seasoning

For Serving
* Arugula tossed with olive oil + lemon
* Shaved Parmesan
* Lemon slices

Instructions
– Prepare the Fish: Pat fillets completely dry and cut into even portions.
– Season the Flour: Mix flour, salt, pepper, garlic powder, and Cajun seasoning.
– Make the Egg Wash: Whisk eggs with milk or water.
– Make the Breading: Combine panko, Parmesan, salt, garlic powder, onion powder, and Cajun seasoning.
– Coat the Fish: Dredge in flour → egg wash → breadcrumbs, pressing firmly to coat.
– Heat the Oil: Heat ½ inch oil in a skillet to 350°F (175°C).
– Fry: Cook 3–4 minutes per side until golden and 140–145°F (60–63°C) inside.
– Drain: Rest on a rack or paper towels.
– Serve: Plate over arugula, top with shaved Parmesan, and garnish with lemon.

https://pauliesaucerecipes.com/post/cajun-fried-striped-bass-with-parmesan-crust/