• 2 c. all-purpose flour • 2 tsp. salt
• 2 tsp. Cajun seasoning • 1 1/2 tsp. pepper
• 1/8 tsp. ground cinnamon • 2 lb. bass / perch fillets
• 2 eggs • 1/4 cup water
• 2 c. mashed potato flakes • 6 Tbsp. canola oil
In large resealable plastic bag, combine first 5 ingredients. Add fish, 1 at a time; shake to coat. Whisk eggs & water in shallow dish. Place potato flakes in another shallow dish. Dip each fillet in eggs, then coat with potato flakes. Dip fish again in eggs & potato flakes.
In large skillet, heat 3 Tbsp. oil over med-hi heat. Cook fish in batches for 3-4 min. on each side or until fish flakes with fork, adding oil as needed.