6 tbsp smoked paprika
4 tsp salt
4 tsp dried minced garlic, such as Schwartz
4 tsp crushed chillies
2 tsp coarsely ground black pepper
2 tsp dried oregano
2 tsp ground coriander
Put all your ingredients into a jar and shake well. This will keep well in an airtight jar like all other spices. You can of course tweak the amounts according to your own personal taste. Now you have your own Cajun seasoning to use as a dry rub on meat or fish or to add to sauces.
750 g King Edward potatoes, cut into thick chips
3 tbsp sunflower oil, plus extra for shallow frying
25 g plain flour
50 g dried breadcrumbs
3 tsp Cajun seasoning
2 tbsp chopped parsley
1 lime, zest only
600 g thick cod fillets, cut into chunky slices
Preheat the oven to 220C/gas 7. Blanch the potatoes in boiling water for 3 minutes and drain well, allow the majority of the steam to have come off the chips. Heat the oil in a heavy-based roasting tin till it’s really hot then add the chips. Coat well and bake for 20-25 minutes, turning occasionally until golden and cooked.
Place the flour on a plate and season. Place the breadcrumbs on another and stir in the spices, parsley, lime zest and season again. Beat the egg in a separate bowl. Dip the fish in the flour, shake off any excess and then dip in the egg. Finally roll in the breadcrumbs mixture and set to one side until all of the fish is coated. Heat a centimetre or so of oil in a large frying pan, and fry the cod in batches, turning until golden. keep warm (on a plate or tray in the bottom of the oven) and repeat with the remaining fish.
Serve with your oven chips, sprinkled with a little paprika (if you like) with a squeeze of lime on your fish, mayo and ketchup. I also like to heat up baked beans add some of the Cajun seasoning and have those as well.