Well, the family did not really care for it on the panfish, so I thawed out a rabbit and decided to use it up in place of the plain flour I usually bread small game with. Holy cow was it good! Seemed to be more spicy on the rabbit than the bluegills (which didn't seem like it had hardly any spicy taste to them at all, more like plain flour).
Last night I rolled the five little gray squirrels around in the Cajun breading and dropped them into the Fry Daddy. I usually pan-fry, but thought I would give it a shot deep frying. I didn't know it, but when the squirrel pieces are done they would float to the top just like fish does!!
I ate two and a half squirrels for lunch today in the breakroom and I plan to finish off the rest of them for lunch tomorrow!!
Best dang squirrel I have ever eaten. My lips are still stinging/tingling a bit from the Cajun spices as I write this before going back to work.
Probably have to order me a couple 5# bags before season is out!!
Wonder what it will taste like on deer minute steaks? I will have to find out soon.
BTW- this breading has a very mild Cajun flavor when I used it on the catfish I have been catching. Pretty good! It just won't take the place of plain, yellow cornmeal for our panfish though.