6-8eachFresh panfish filet (bluegill, perch, or crappie)
1tbspFresh orange juice
Combine gluten free flour, Cajun seasoning, and pepper in a small bowl.
Dredge fish filet in flour mixture.
Preheat a frying pan over medium heat.
Add canola oil, then add fish filet one at a time, shaking off excess flour.
Saute for 2-3 minutes per side or until just cooked through.
Transfer fish to a plate and cover with foil.
Remove pan from heat then add rum. Return to heat and cook until liquid is almost evaporated. Caution: if using a gas stove, alcohol may ignite, so keep face away from pan. Add orange juice and butter.
Remove from heat and stir until butter has melted into liquid. Season with salt and pepper. Pour over warm fish and serve.