Blackened Sea Bass Recipe

• 4 x skinless sea bass fillets - (7 ounce ea) Cajun Dry Spice Mix (see recipe)
• 1/4 c. vegetable oil
• 8 slc challah (loaf style, not braided)* Mayonnaise as a dressing Ketchup as a dressing Grated horseradish in vinegar as a dressing

1. * Cook's
2. Note: If loaf challah can't be found individual rolls: aqua bread, Kaiser, potato, or possibly egg-bread rolls are all fine.
3. Also, cocktail sauce can be used instead of the ketchup and horseradish mix.
4. Preheat oven to 350 degrees.
5. Heat a skillet over high heat.
6. Dredge fish in spices and saute/fry on both sides.
7. Finish the cooking in the oven, for about 4 or possibly 5 min.
8. It is also wise to have all your windows open, and all your smoke alarms disconnected, considering the amount of smoke which this wonderful dish produces.
9. Toast the slices of challah and spread 4 of the slices with mayonnaise.
10. In a small bowl, mix some ketchup with some grated horseradish.
11. Spread this mix on the other 4 slices of bread.
12. This recipe yields 4 servings.

cajun, vegetable oil, loaf style

Taken from cookeatshare.com/recipes/blackened-sea-bass-86918 (may not work)