Jeni Wright, Eric Treuille, Le Cordon Bleu

Cajun-Style

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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Fish fried Cajun-style, from New Orleans and the states around the Gulf of Mexico, has a dark, peppery-hot crust. This comes from the special coating that is generously rubbed over it before cooking.
Place coated fish fillets (red snapper is shown here) in hot fat. Fry until the coating is charred, about 6 minutes, turning once.

© 1996 All rights reserved. Published by Le Cordon Bleu.