Cajun Catfish

Frying fish can be intimidating, but our simple Cajun catfish recipe uses an ultra-seasoned cornmeal and an oven-bake to get crisp, delicious fish you can drizzle with hot sauce and sprinkle with lemon juice.

Just combine the spices and cornmeal, dredge the catfish, bake and you’ll have golden brown, crunchy fish in less than 30 minutes. This recipe makes only two servings, but you can easily double (or triple) it for a larger group.

Ingredients for Cajun Catfish

• Cornmeal: Crunchy cornmeal is a traditional coating for fish, and this dish is no different.
• Cajun or blackened seasoning: Choose your favorite, and be mindful of how spicy it is and whether it contains salt, as this is the primary seasoning for the fish.
• Thyme, basil and garlic powder: This classic trio of dried spices complements the Cajun seasoning.
• Lemon-pepper seasoning: Lemon pepper is almost a requirement for any fish recipe. The seasoning adds a little brightness and warmth.
• Catfish fillets: Select fillets that are about 6 ounces each.
• Paprika: Sprinkle a little paprika on the fish just before baking for added color and a subtle sweet earthiness.

Directions

Step 1: Prepare the coating

Preheat the oven to 400°F. In a shallow bowl that fits the fillets, mix the cornmeal, Cajun or blackened seasoning, thyme, basil, garlic powder and lemon-pepper seasoning.

Step 2: Coat the fillets

Dredge the fillets in the cornmeal mixture, coating both sides, then place them on a baking sheet coated with cooking spray. Sprinkle them with the paprika.

Step 3: Bake the fish

Bake the fish until it begins to flake easily with a fork, 20 to 25 minutes.

Cajun Catfish Variations

• Swap in a different fish: If catfish isn’t your favorite, try tilapia and follow the rest of the recipe as is.
• Skip the Cajun spice: If you don’t love Cajun spices, you can omit the blend and double the remaining seasonings (except the paprika) for a flavorful baked fish.
• Fry, or panfry, instead: If you have no fear of frying (or want to conquer your fear), you can make fried catfish. Or, try panfrying, a happy medium between baking and frying. Heat butter or oil in a sturdy pan over medium-high heat. Add the coated fillets and cook them for five to six minutes on each side until the coating is golden and the fish flakes easily (fish will be about 145° inside, which you can test with an instant-read meat thermometer).

How to Store Cajun Catfish

Store leftover Cajun catfish, covered, in the refrigerator for three to four days.

How do you reheat Cajun catfish recipes?

Warm and crisp up leftover fish in a 350° oven for 10 to 15 minutes.

Cajun Catfish Tips

What are some ideas for Cajun catfish accompaniments?

Embrace the southern charm of this recipe for Cajun catfish by serving it with a spicy coleslaw, a creamy remoulade sauce or crunchy hush puppies. Maybe even a side of grilled or roasted okra?

Can you make your own Cajun seasoning?

By making your own Cajun seasoning blend, you can control the salt and heat level in any Cajun catfish fillet recipes. The seasoning blend is made up of pantry staples. You can eliminate the salt for a salt-free version, as well as reduce (or increase) the cayenne and chili powder to taste.

Do you need to soak your fish in buttermilk?

Many recipes call for soaking fish in milk or buttermilk for 10 to 20 minutes before cooking. The proteins in milk bind with the compounds that cause fishy odors, leaving behind a sweeter-smelling fish. Today’s fish is typically farmed and has a mild taste. Fresh fish should smell only mildly fishy and have firm flesh. If it is mushy or smells offensive, you should probably toss it.

In short, you can soak your fish in buttermilk (and even add some hot sauce for added zing), but it’s not necessary with fresh fish. If you have diners who are especially sensitive to fish odor and flavor, go ahead and try it. Rinse the fish and pat it dry before rolling it in cornmeal.