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 Cajun-Crusted Snapper



1 1/2 cups crushed Zapp's Crawtators

2 teaspoons Rouses Cajun seasoning

1/2 teaspoons of cayenne pepper

2 eggs

1 cup buttermilk

1 1/2 pounds Louisiana Mangrove Snapper fillets

1 cup flour

vegetable oil as needed

kosher salt to taste



Toss together Zapps Crawtators, cajun seasoning and cayenne pepper, and salt in a bowl. In a separate bowl, beat the eggs with the buttermilk. Toss the fish with the flour, shake off the excess, and dip into the egg. Shake off excess egg, and press into breadcrumb mixture. Set aside. Heat about 1/8 inch of oil in a heavy bottomed skillet over medium-high heat. Cook for 3 to 5 minutes per side until the fish flakes easily and has browned nicely.


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