Ingredients:

• 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

Directions:

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.

About The Author

Midwest Hunting & Fishing

Midwest Hunting and Fishing magazine is a bi-monthly magazine providing relevant and timely content to our readers throughout the Midwest through our high-quality print and digital magazine. Fisherman and hunters alike find MHF there one stop shop to find the latest news and information on the hottest trends, fishing and hunting reports, destinations and quality content only found in MHF issues. We bring real-time outdoor news to our readers and viewers through our many digital formats such as this website, social media channels and our bi-weekly e-newsletter. To stay up to do date with all things Outdoors subscribe to our e-newsletter and follow along on our Facebook and Instagram pages.