Crispy Cajun Panfish

Ingredients

2 cups all-purpose flour
3 teaspoons salt
2 teaspoons Cajun seasoning
1-1/2 teaspoons pepper
1/8 teaspoon ground cinnamon
2 pounds bass, bluegill or crappie fillets
2 eggs
1/4 cup water
2 cups mashed potato flakes
6 tablespoons vegetable oil, divided

Directions

In a large resealable plastic bag, combine the first five ingredients. Add fish, one piece at a time; shake to coat. Whisk eggs and water in a shallow dish. Place potato flakes in another shallow dish. Dip each     fillet in egg mixture, then coat with potato flakes. Dip fish again in egg mixture and potato flakes.

In a large skillet, heat 3 tablespoons oil over medium-high heat. Cook fish in batches for 3-4 minutes on each side or until fish flakes easily with a fork, adding oil as needed.

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