Creamy Cajun Black Drum

Creamy Cajun Black Drum

This recipe features juicy, golden, pan-fried drum fillets in a zingy cream sauce.


  • 6 medium to small drum fillets
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon + 1 tablespoon Cajun seasoning (suggest a no-salt or low-salt variety)
  • Flour for dredging
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1/4 cup sun-dried tomatoes
  • 1/4 cup chicken broth
  • 1 cup heavy/whipping cream
  • 1/2 cup freshly grated parmesan cheese
  • Salt & pepper to taste


  1. Sprinkle fillets lightly with salt and pepper, garlic powder, and 1/2 teaspoon Cajun seasoning. Coat lightly with flour.
  2. Add butter and oil to a frying pan over medium-high heat. Once the pan is hot, add the fillets. Cook for 4-5 minutes per side until golden. Remove from pan and set aside.
  3. Add the minced garlic, sun-dried tomatoes, and chicken broth to the pan with remaining drippings. Let it bubble for about 30 seconds.
  4. Reduce the heat to medium and stir in the cream and remaining 1 tablespoon of Cajun seasoning.
Add fillets back to the pan with sauce and cook another 5 minutes until sauce begins to thicken. Sprinkle with parmesan cheese. Season with salt and pepper to taste and serve immediately.