Ingredients
- Oil for frying
- 2 Haddock Fillets
- 3 tablespoons Cape Herb & Spice -Louisiana Cajun
- 1 cup buttermilk
- 1 cup plain flour
- 2 medium lemons cut into wedges
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Instructions
- Fill a cast iron skillet or large heavy bottom skillet halfway with oil and heat over medium-high heat until oil reaches 350°F.
- Season buttermilk and flour with 2 teaspoons of Cajun seasoning. Season each fish fillet evenly on both sides with the remaining seasoning. Dredge fish in buttermilk, then flour. Make sure to let any excess buttermilk drain off before dipping it into the flour and shake off any excess flour.
Fry in hot oil for 3-5 minutes, depending on the thickness of the fish (thickness of fish may reduce or increase the time.)
- If doing fish in batches, take fish out and place fish on a foiled lined baking sheet in a 200˚F oven. Serve immediately with a squeeze of lemon juice, lemon wedges, hot sauce, and your favourite dipping sauces