Cajun cuisine attributes its evolution to several ethnic backgrounds, including: French, Spanish, African, and Native American. The Africans brought the skill of spices, where the French brought the technique of delicately sauteeing fish. The abundance of fish available from the gulf of Mexico, combined with these ethnic cooking influences is the heart of Cajun cuisine. This particular dish not only arouses the taste buds, it also evokes a wonderful taste experience through its rich history.
- 2 tablespoons Teeccino French Roast granules
- 1 tablespoon sweet paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 2 teaspoons salt
- 1 1 lb. filet of fish, preferably a flaky white fish
Using spray olive oil, spray both sides of fish fillet. Sprinkle seasonings mix evenly on both sides of fish fillet, patting it by hand. You should have enough to cover 6 fillets. Fry fish in a hot cast-iron skillet with canola oil until the first side looks charred. Turn fillet over and cook until the fish is done. Fillets of 3/4″ width should take approximately two minutes on each side.