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Cajun and Creole   -   Fried Orange Roughie   adapted from Fiery Foods that I Love

  • 1 1/2 Teaspoons Cayenne
  • 1 1/2 Teaspoons Salt
  • 1/2 Teaspoon Ground Coriander
  • 1/2 Teaspoon Ground Cumin
  • 1/2 Teaspoon Ground Fenugreek
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Ground Ginger
  • 1/2 Teaspoon Dry Mustard
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon White Pepper
  • 1/2 Teaspoon Ground Ancho Pepper
  • 1/2 Teaspoon Ground Guajillo Pepper
  • 1 Teaspoon Ground Turmeric
  • 1/2 Teaspoon Black Pepper
  • 1 Cup Milk
  • 1 Large Egg
  • 1 Cup All-Purpose Flour
  • 2 Tablespoons Sugar
  • 2 1/2 Tablespoons Baking Powder
  • 4 Orange Roughy Fillet -- room temp.
Directions combine seasoning mix ingredients in small bowl. whisk egg and milk in large bowl until blended. combine flour, sugar, baking powder and 2 teaspoons of seasoning mix in a large flat pan. sprinkle each fillet with 1/2 to 3/4 of seasoning mix per side, depending on the size of the fillet. heat oil in large skillet to 350 degrees. dredge the seasoned fillet in flour mixture, then in egg mixture then back into the flour mixture. Use wet hand/dry hand method. Be sure to coat completely and evenly. Immediately transfer to hot oil. Turn several times with a slotted spoon until fish is golden brown about 3 to 4 minutes. drain on paper towels and serve immediately.
Serves 4
Time to Make 0:00

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