4 filets white fish (tilapia, cod, flounder, haddock)
1 TBSP Spice by Rachel Sweet SLIGHTLY SPICY CAJUN MIX
3 TBSP flour
1/2 cup plain yellow cornmeal
butter or oil for cooking
Combine the flour, cornmeal, and tablespoon of SLIGHTLY SPICY CAJUN MIX in a small bowl and mix well. Pour this out onto a plate or cutting board or a piece of parchment paper on your counter. Coat each filet well with the cornmeal mixture on both sides. Lay the fish on a plate until you are ready to cook it.
Heat the butter or oil in a frying pan on medium. When the butter has melted, put as many filets as can fit without touching. Cook for 3 to 4 minutes, flip the fish, and cook another 3 to 4 minutes on the other side. If you have more fish remaining to cook, set the cooked fish on a separate plate and add more butter or oil to the pan. Add the remaining fish and cook on both sides. Serve hot with a side of veggies or rice. Squeeze lemon juice over the fish, if desired.