Blackened Whitefish and (Shallow-Fried) Okra

Equipment:

- Mixing Bowl, Saute Pan (1-2), Stovetop, Thermometer (optional), Spatula

 

Ingredients:

  • Canola Oil (1.5 cups)
  • Whitefish filets (2, 10 oz each)
  • Cajun Woods Spice Rub (1 TBSP)
  • Okra (3/4 lb, small-chopped)
  • Cornmeal (1 cup)

 

Directions:

  1. Add okra into a bowl with cornmeal and 1 TBSP of canola oil. Combine until the okra is coated thoroughly.
  2. Heat up a (medium-sized) sauté pan on medium heat (350 dF) with 1 cup of canola oil.
  3. Using 1 ½ tsp Cajun Rub, season the flesh-sides of each whitefish filet.
  4. In a second medium-sized sauté pan, add remaining canola oil and turn heat to medium-high.
  5. Add fish filets to the 2nd sauté pan, skin-side up, and let cook for 4 minutes per side, using a spatula to flip.
  6. Meanwhile, transfer okra into the first pan (with 1 cup oil). Let cook for 5-7 minutes. Flip occasionally.
  7. Remove fish and okra from pans and serve on plates - Enjoy!

 

Difficulty: 

- Medium

This recipe serves an ideal portion for (2) people. Cook time = 20 minutes.

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