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Cajun Fried Fish

Category: Fish

 Ingredients List

  • Tilapia, catfish or trout fillets, allow two fillets per person
  • Tony Chachere's creole seasoning
  • Lemon pepper to taste
  • Cayenne
  • Hot pepper sauce
  • Prepared mustard
  • Tony Chachere's seasoned fish fry mix, or a spiced corn meal
  • Canola oil for frying
  • tartar sauce (recipe follows)
  • For Tartar Sauce
  • 1/4 cup Hellman's mayo
  • 2 - 4 TBSP pickle relish
  • 1 dash lemon pepper
  • 1 dash celery seed
  • 1 TBSP grated or finely chopped onion
  • 1 - 2 dashes of Tabasco
  • juice and zest of 1/4 to 1/2 a lemon


Season fillets with creole seasoning and a little cayenne. About 15 minutes before frying, pour a liberal amount of hot pepper sauce and a little prepared mustard on fillets, making sure the fillets are well coated. Shake the fillets in fish fry that has been seasoned with creole seasoning, lemon pepper and a little cayenne. In a large skillet pour enough oil to coat the bottom of the pan generously. Drop a few fillets at a time into hot oil. Too many fillets at once will cool the oil and the fish will not be crispy. Fry the fish until golden on both sides. Serve hot fish immediately with homemade tartar sauce.

For Tartar Sauce:
Mix all the ingredients in a small bowl. Cover and refrigerate for at least 30 minutes.

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