Cornmeal-Crusted Goujonettes of Acadian Redfish

YIELD: 100 (4 oz.) portions

25 lbs. Maine redfish fillets, skin on
1 ¼ cup Cajun Spice Blend Mix (see recipe below)
1 ½ qt. cornmeal
1 ½ qt all-purpose flour
100 lemon slices
as needed, canola oil

For the Cajun spice mix:

YIELD: 1.5 cups

4 Tbsps. paprika
3 ½ Tbsps. white pepper
3 Tbsps. salt
3 ½ Tbsps. granulated garlic
2 Tbsps. cayenne pepper
3 Tbsps. onion powder
1 ½ Tbsps. dry mustard
1 ½ Tbsp. black pepper
1 Tbsp. cumin
1 Tbsp. whole leaf thyme
1 tsp. oregano

1. Cut fish into 2 oz. goujonettes (thin strips cut from fillet)

2. Combine flour, cornmeal and Cajun spice blend in shallow dish and dredge fish in mixture. Shake off excess.

3. Pan fry or grill until golden brown and cooked through. Plate goujonettes crisscrossing two pieces per portion. Garnish with lemon.

Photo and recipe: Ken Cardone Bowdoin College