Cajun Fried Fish 

Ingredients: 

2 to 3 pounds of fish filets 
3 eggs 
1/2 cup milk 
3 tablespoons of yellow mustard 
2 tablespoons of salt 
1 tablespoon of black pepper 
1 teaspoon of Tabasco 
1 pound of yellow corn meal 
1 quart of peanut oil 
1 teaspoon of cayenne pepper 

Directions: 

1. Thoroughly mix eggs, milk, mustard, Tabasco, and half of the salt and pepper in a mixing bowl. 

2. Immerse fish in mixture and let soak...(The longer the better) 

3. Mix corn meal, remaining salt and pepper, and cayenne pepper in a plate. 

4. Preheat peanut oil in deep pan to 375 degrees. 

5. Remove fish from mixture and immediately coat with corn meal mixture. 

6. Immerse in peanut oil and fry until the fish floats to the surface and turns golden brown. 

7. Remove and drain on paper towel. 

*NOTE*....This fish is great with Cajun Style White Beans and Rice 


Cajun Style White Beans 

Ingredients: 

1 pound white navy beans 
1 large yellow onion 
1/2 green bell pepper 
1 stick of celery 
1/8 bunch parsley 
2 cloves of garlic 
1 pound of pickled pork or country ham 
1 tablespoon of salt 
1 tablespoon of black pepper 

Directions: 

1. Immerse white beans in hot water. Let stand overnight in large bowl. 

2. Drain white beans and put in 5 quart stock pot. 

3. Finely chop onions, bell pepper, garlic and parsley and add to beans. 

4. Fill pot with water to within 1" of top. 

5. Bring to hard boil over high heat. Once boiling, reduce heat to medium. Add more water during cooking to prevent drying out. 

6. Cut pork or ham into bite size pieces. 

7. Cook beans for 2 hours...then add pork or ham. 

8. Cook 1/2 hour and add salt and pepper to taste. 

9. Cook beans until desired consistency is achieved being careful not the scorch the bottom. 

10. Serve over rice 


Cajun Style Steamed Rice 

Ingredients: 

2 cups of long grain rice 
4 cups of water 
2 teaspoons of salt 

Directions: 

1. Combine rice, water and salt in a 3 quart sauce pan. 

2. Bring to a boil stirring once or twice. DO NOT stir after coming to a boil. 

3. Lower heat to a simmer and cover. 

4. Cook about 14 minutes without opening. 

*NOTES*...
It is a Cajun sin to open the pot before cooking is complete.

* For drier rice: Fluff lightly with a fork and let stand in covered pan for 5-10 minutes to steam dry.
* For extra tender rice: Start with 2/3 cup more water.