2 lbs. fish fillets cut into bite-sized pieces
Salt & pepper to taste
1 cup pancake mix
1 cup plain breadcrumbs
2 Tbsp Cajun seasoning (add more if desired)
¼ cup water
Vegetable oil for frying
Heat about half of an inch of oil in a large, deep skillet over medium heat (about 360°F). Salt and pepper fish pieces to taste then cut into bite-sized pieces. Combine pancake mix, breadcrumbs and Cajun seasoning in a large, plastic food storage bag. Whisk water and egg in shallow bowl. Dip fish in egg wash. Transfer fish to bag and shake to coat with dry ingredients. Fry in hot oil for 4-6 minutes, or until golden brown, turning once. Remove to plate layered with paper towel. Serve with horseradish dipping sauce.
½ cup heavy cream
½ cup horseradish (partially drained)
1 tsp salt
1/8 tsp pepper
Whisk cream in medium bowl until thickened, but not yet holding stiff peaks. Gently fold in other ingredients. Transfer to serving bowl and chill at least 30 minutes prior to serving.
Submitted by Ralph Carr