Cajun Red Snapper Fillets

Red snapper is one of my favorite fish. While I prefer working with whole fish, such a preparation is often not practical. My local market has fresh filleted portions which are convenient and lend well to dredging and pan frying. The seasoning of this dish was inspired by Cajun flavors. I enjoyed experimenting with various spice concoctions and look forward to more opportunities to visit the world of Cajun and Creole dishes. The fish was very flaky and the seasoning gave a nice bit of heat. Served with braised spinach and lemon slices, the meal was light and tasty.

Cajun Red Snapper Fillet
Serves 2

2 8 oz. red snapper fillets
1/2 cup all-purpose flour
1 tablespoon cayenne pepper
1/2 tablespoon chili powder
1 teaspoon onion powder
2 teaspoons table salt
1 tablespoon fresh ground black pepper
1/4 cup canola oil

Rinse the fillets and pat dry. In a small bowl, combine the flour and seasoning ingredients. Place flour mixture on a flat plate or cutting board. In a cast iron or heavy bottom pan, heat the oil until very hot. Dredge the fish in the flour mixture. Shake off excess flour. Place dredged fish in the pan and cook on medium heat for 10 minutes on each side. Serve warm.