Cajun-Crusted Snapper Fillets

Ingredients

• 1.5 cups dry bread crumbs
• 1.5 teaspoons Cajun seasoning
• salt to taste
• 1 cup buttermilk
• 2 eggs
• 1 cup flour
• 1.5 pounds red snapper fillets, bones removed
• vegetable oil as needed

Steps

1. Combine bread crumbs, Cajun seasoning, and salt in a bowl. Beat buttermilk and eggs together in a separate bowl. Place flour in a third bowl. Dredge 1 snapper fillet in flour; shake off excess. Dip into buttermilk mixture; lift up so excess drips back in the bowl. Press into bread crumb mixture to coat both sides. Place breaded snapper fillet, unstacked, onto a plate. Repeat with remaining snapper fillets.
2. Heat about 1/8 inch oil in a heavy bottomed skillet over medium-high heat. Lower snapper fillets carefully into hot oil in batches if necessary; cook until fillets easily flake with a fork and are nicely browned, 3 to 5 minutes per side.