Last Updated on October 1, 2024 by Karen
Crispy, golden fillets coated in a zesty beer batter, served with tangy tartar sauce—this Cajun Fish and Chips made with Acadian Redfish is twist on a classic and sure to become your new favorite!
When it comes to comfort food, few dishes can rival the classic fish and chips. But let’s add a Cajun flair to it, shall we? This Cajun Fish and Chips made with Acadian Redfish offers a delicious spin on the traditional recipe, bringing together spice, crunch, and that unbeatable crispy texture. For those of you who are seafood lovers, this dish is guaranteed to become a new favorite!
What makes this Cajun Fish and Chips so good?
The magic starts with the beer batter. The carbonation in the beer creates a light, airy coating that becomes irresistibly crispy when fried in hot oil over medium heat. The seasoning mix gives it that distinctive Cajun kick, perfectly complementing the mild flavor of the Acadian red fish. Paired with creamy tartar sauce, this dish becomes an explosion of flavors and textures.
What is Cajun Fish and Chips?
Taste: Imagine the bold spices of Cajun cuisine mingling with the fresh, slightly sweet flavor of Acadian Redfish. The result? A zesty, savory dish that’s both satisfying and exciting, especially with a splash of lemon juice.
Texture: The crispy beer batter encasing the flaky fish provides a delightful contrast. Each bite offers a crunch followed by tender, juicy fish, perfect for anyone craving that classic Louisiana classic flavor.
Time: From prep to plate, this dish takes about 30-40 minutes, making it a perfect weeknight dinner or a fun weekend cooking project.
Ease: This recipe is straightforward and easy to follow, making it accessible even for novice cooks.
What ingredients do you need to make this Cajun Fish and Chips with Acadian Redfish?
The ingredients for this recipe are really simple. Here’s what you’ll need:
– Acadian Redfish: A mild, flaky fish that holds up well to frying and is part of the Northwest Atlantic fish family. The redfish filets cook up into large flakes, which makes this a great recipe. You can also substitute with similar fish like black drum, summer flounder,
– Beer: For the batter—choose a light lager or ale.
– All-purpose flour: The base for your batter.
– Cornstarch: Helps achieve that extra crispiness.
– Cajun seasoning: A blend of spices like paprika, cayenne, and garlic powder for flavor.
– Neutral oil: For cooking. You can use avocado oil, vegetable oil, or olive oil.
– Tartar sauce: For serving (store-bought or homemade).
Once you have all of your ingredients chopped and prepped, this Cajun Fish and Chips with Acadian Red Fish cooks up quickly.
1. Prepare the Batter: In a large bowl, mix flour, cornstarch, Cajun seasoning, salt, and pepper. Gradually whisk in the beer to the flour and spice mixture until smooth.
2. Coat the Fish: Score the skin side of each fillet for better crisping. Sprinkle flesh side of fillets with salt and pepper. Dip the Acadian Redfish fillets into the batter, allowing excess to drip off.
3. Cook: Deep-fry or pan-fry until the fish is golden and crispy. If you decide to pan fry, it is about 3-5 minutes per side. Remove the cooked fish with a fish spatula or slotted spoon over paper towels. Season with sea salt and pepper to taste, and serve with fries and tartar sauce.
Scroll to the bottom of the post to get the full printable recipe with measurements and instructions.
How do I know if the Acadian Redfish is cooked through?
The fish should be opaque and flake easily with a fork. If you’re frying, the batter should be golden brown. A food thermometer can also help; fish should reach an internal temperature of 145°F (63°C). The degree of doneness is key for the best eating experience. You don’t want to cook it for a long time, otherwise the fish will be dry.
What are some ways to serve this Cajun Fish and Chips?
If you’re wondering what to serve with fish and chips, here are a few options:
Coleslaw: A tangy side that balances the rich flavors.
French Fries: Classic, but consider sweet potato fries for a twist, or try green beans for a fresh addition.
Pickles: A crunchy, tangy addition that cuts through the richness.
Lemon Wedges: A squeeze of fresh lemon brightens up the dish.
Here are some ways you can change up this recipe
– Add-ins: Mix some diced jalapeños or a dash of hot sauce into the batter for an extra kick.
– Substitutions: Use black sea bass, red drum, ocean perch (rockfish), or red snapper if you can’t find Acadian Redfish. Make sure you get fish fillets that have already been deboned and score skin of each fillet before cooking so that it cooks up evenly.
– Variations: Try a spicy remoulade instead of tartar sauce for an extra zing.
– Gluten-free: Substitute the flour with a gluten-free blend.
How Should Cajun Fish and Chips Be Stored?
Refrigerate leftovers in an airtight container for up to 2 days. The batter may lose its crispiness over time, so consider enjoying it fresh.
Can You Freeze Cajun Fish and Chips?
Yes, you can freeze the cooked fish. Just make sure to wrap it tightly and consume within 3 months for the best quality.
Can Cajun Fish and Chips Be Made Ahead?
While the fish is best enjoyed fresh, you can prep the batter and cut the fish ahead of time. Just fry them right before serving for that crispy texture!
This recipe is straightforward and perfect for a cozy dinner or a casual gathering. Enjoy the crunchy, flavorful Cajun Fish and Chips! If you try it, let me know how it turns out!
Here are some delicious Acadian Redfish recipes to try, each offering a unique flavor profile:
1. Fish Tacos with Mango Salsa
These vibrant tacos feature tender, seasoned Acadian Redfish fillets topped with a refreshing mango salsa made from diced mango, red onion, cilantro, and lime juice. Serve them in warm tortillas for a bright and zesty meal that’s perfect for summer.
2. Asian-Style Steamed Redfish with Ginger and Scallions
For a light and fragrant dish, steam Acadian Redfish fillets with fresh ginger and scallions. This method enhances the fish’s natural flavor, and it’s typically served over fluffy white rice, making for a wholesome and satisfying meal.
3. Baked Redfish with White Wine, Tomatoes, Garlic, and Fresh Herbs
Bake Acadian Redfish in a flavorful mixture of white wine, diced tomatoes, garlic, and a medley of fresh herbs. This simple yet elegant dish results in a moist, aromatic fish that’s perfect for a weeknight dinner or a special occasion.
Cajun Fish and Chips with Acadian Redfish
Ingredients
For the fish:
- 1 pound Acadian Redfish fillets
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon Cajun seasoning homemade or storebought
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beer light lager or ale
- Oil for frying
For serving:
- Tartar sauce
- Lemon wedges
- Optional sides: French fries coleslaw, or green beans
Instructions
- In a large bowl, whisk together the flour, cornstarch, Cajun seasoning, salt, and black pepper.
- Gradually whisk in the beer until the mixture is smooth and well combined.Score the skin side of each Acadian Redfish fillet lightly to help the batter adhere.
- Pat the fillets dry with paper towels to ensure a crispy coating.
- In a large skillet or deep pot, heat the oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping in a small amount of batter; it should sizzle and rise to the surface.
- Dip each fillet into the batter, ensuring it’s well coated. Allow excess batter to drip off. Carefully place the battered fillets into the hot oil, a few at a time to avoid overcrowding. Fry for about 2-3 minutes on each side, or until golden brown and crispy.
- Use a slotted spoon to remove the fish and place them on a paper towel-lined plate to drain excess oil.
- Serve hot with tartar sauce, lemon wedges, and your choice of sides like French fries or coleslaw.
