- 2 tablespoons yellow cornmeal
- 2 teaspoons Cajun or blackened seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon lemon-pepper seasoning
- 2 catfish or tilapia fillets (6 ounces each)
- 1/4 teaspoon paprika
- Preheat oven to 400°. In a shallow bowl, mix the first six ingredients.
- Dip fillets in cornmeal mixture to coat both sides. Place on a baking sheet coated with cooking spray. Sprinkle with paprika.
- Bake 20-25 minutes or until fish just begins to flake easily with a fork. Yield: 2 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Cajun Baked Catfish
"Unfortunately my husband and I didn't care for this recipe. I used tilapia which was an option. Since the fish wasn't dipped in an egg mixture or not sprayed with cooking spray, the breading didn't get crispy. I did spray the baking sheet."
"I was a charter subscriber of Cooking for Two -- how did I miss this recipe? I used Paul Prudhomme's Seafood Magic and substituted crushed rosemary for the thyme. We both loved it."
"Although originally published several years ago, I saw it for the first time in the April May 2016 issue of Simple & Delicious. This recipe fits both categories, simple and delicious. I used tilapia, and cut the recipe down from 2 to just one serving. Excellent."
"Excellent piece of fish, and you didn't have to fry it"
"This was an easy to prepare dish and the results were delicious!"