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Crispy White Fish with Creamy Garlic Shrimp

Crispy White Fish with Creamy Garlic Shrimp

This crispy white fish with creamy garlic shrimp combines golden breaded fish fillets with juicy Cajun-seasoned shrimp in a rich Parmesan cream sauce. The contrast of crunchy fish and creamy garlic shrimp makes this a hearty seafood dinner with plenty of texture and flavor.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 persons
Course: Main Course
Cuisine: American, Cajun-Inspired
Calories: 960
Ingredients Equipment Method Notes

Ingredients
  

  • 4 white fish fillets, cod, haddock, or tilapia
  • 1 cup all purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups seasoned breadcrumbs or panko
  • 1 tsp Cajun seasoning
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • Salt and black pepper, to taste
  • Vegetable oil, for frying
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, grated
  • 1 tsp Cajun seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1 tbsp fresh parsley, chopped
  • Salt and black pepper, to taste

Equipment

  • Deep skillet or heavy pan For frying the white fish
  • large skillet For cooking the shrimp and Parmesan cream sauce
  • Three shallow bowls For the flour, beaten eggs, and breadcrumbs or panko
  • Kitchen thermometer For monitoring the frying oil at 350°F
  • Tongs or fish spatula For turning and transferring the fish
  • Paper towel lined plate For draining the fried fish

Method
 

  1. Season the fish fillets with salt, black pepper, paprika, garlic powder, and 1 teaspoon Cajun seasoning. Coat each fillet in flour, dip into the beaten eggs, then press into the breadcrumbs or panko until evenly coated.
  2. Heat the vegetable oil to 350°F. Fry the white fish for 4 to 5 minutes per side until deeply golden, crispy, and cooked through. Transfer to a paper towel lined plate to drain.
  3. Melt the butter in a large skillet over medium heat. Add the garlic and cook for about 30 seconds until fragrant. Add the shrimp, Cajun seasoning, smoked paprika, onion powder, salt, and black pepper. Cook for 2 to 3 minutes until the shrimp turn pink and tender.
  4. Pour the heavy cream into the skillet with the shrimp. Stir in the Parmesan and simmer gently for 3 to 4 minutes until the creamy garlic sauce is smooth and lightly thickened.
  5. Stir the fresh parsley into the creamy garlic shrimp and remove the skillet from the heat.
  6. Arrange the crispy white fish alongside the creamy garlic shrimp. Spoon plenty of Parmesan cream sauce around the shrimp and serve immediately while the fish is still hot and crunchy.

Notes

Press the breadcrumbs or panko firmly onto the fish so the coating adheres well during frying.
Keep the frying oil at 350°F for an evenly crisp and golden crust.
Drain the fried fish briefly on a paper towel lined plate to remove excess oil.
Cook the garlic only until fragrant so it does not burn.
Cook the shrimp just until pink and tender before adding the cream.
Simmer the Parmesan cream sauce gently until smooth and lightly thickened.
Serve immediately so the fish stays hot and crunchy alongside the creamy shrimp.