If Cajun Cod sounds like an oxymoron, read on because there's more! Suffering from a week of beans, peas and more beans, we were craving something different last night so when I came across a recipe in my Legal Seafoods Cookbook that looked interesting I figured I'd found just the ticket. I mean what's better for you than fish anyway?
This one's over the top with a sauce made of Andouille sausage, shrimp, and a touch of heavy cream over a crispy crunchy fillet of fish. While the original recipe called for catfish (makes sense, I know) believe it or not it was a fair bit more expensive than cod so I just used cook's license and changed up the fish. Course it also meant a change in cooking method too - ah darn I got to experiment. Don't ya love when that happens?
I won't bore you with the details but when you check out the recipe, you'll see that almost any fish would be stellar with a sauce like this one. Heck you don't even have to limit it to fish - try the sauce with some chicken paillards for a whole new twist and while you're at it, you might want to double the sauce. Shoulda' woulda' coulda' ...didn't.
We enjoyed our Cajun cod on a bed of flavorful braised leeks but believe you me a cup of fluffy rice to soak up some of the sauce would be amazing. By the way, you know what made our dinner really interesting...other than the fact that the kids next door left their trampoline and gave us a moment of peace? The bottle of Louisiana Hot Sauce didn't even make it to the table. Score!
Cod a la’ Cajun (inspired by Legal Seafood’s Cookbook)
2 – 6 ounce cod fillets
1/4 cup mayonnaise (light is fine)
2 Tablespoons Louisiana hot sauce
1/4 cup dried Italian flavored bread crumbs
1/4 cup cornmeal
1 teaspoon Cajun seasoning
1 tablespoon butter
4 ounces smoked andouille sausage, diced
4 ounces medium shrimp cut into half inch pieces
1/4 teaspoon Old Bay seasoning
1/2 cup heavy cream
1 tablespoon lemon juice
1 tablespoon fresh parsley
Fresh ground black pepper
Wash and dry cod fillets. Combine mayonnaise and hot sauce and coat fish on all sides. Combine bread crumbs, cornmeal and Cajun seasoning. Coat fish, pressing crumbs onto all sides to adhere. Place fish on rack to dry coating mixture for a few minutes.
Heat cast iron pan over medium heat and add enough vegetable oil to just cover bottom. When shimmering add fish and cook for approximately 4 minutes a side, or until fish is firm to the touch. Remove from pan and keep warm (uncovered) in the oven. Wipe pan out and return to heat. Add butter and when melted add andouille sausage. Cook for 2 minutes or until just beginning to brown, stirring constantly. Add shrimp and old bay seasoning. Cook for 1 more minute or until shrimp is just opaque. Add cream and lemon juice and cook until cream is slightly reduced. To serve pour sauce over fish and garnish with parsley and fresh ground black pepper. Serves 2 Download Cod a la Cajun