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Cajun Baked Catfish Recipe
Cajun Baked Catfish Recipe photo by Taste of Home

Cajun Baked Catfish Recipe

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Jim Gales’ well-seasoned fish nets him compliments from family and friends in Glendale, Wisconsin whenever he serves it. The fish is moist and flakey, the coating crisp, crunchy and flecked with paprika.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

Ingredients

  • 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

Nutritional Facts

1 fillet equals 242 calories, 10 g fat (2 g saturated fat), 94 mg cholesterol, 748 mg sodium, 8 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch

Directions

  1. Preheat oven to 400°. In a shallow bowl, mix the first six ingredients.
  2. Dip fillets in cornmeal mixture to coat both sides. Place on a baking sheet coated with cooking spray. Sprinkle with paprika.
  3. Bake 20-25 minutes or until fish just begins to flake easily with a fork. Yield: 2 servings.
Originally published as Cajun Baked Catfish in Cooking for 2 Winter 2006, p51

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

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
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3 Star
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MY REVIEW
Reviewed May. 12, 2016

"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."

MY REVIEW
Reviewed Apr. 27, 2016

"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."

MY REVIEW
Reviewed Jul. 23, 2015

"Excellent piece of fish, and you didn't have to fry it"

MY REVIEW
Reviewed Dec. 28, 2014

"This was an easy to prepare dish and the results were delicious!"

MY REVIEW
Reviewed Aug. 23, 2014

"This recipe was wonderful! I used some Chef Paul Prudhomme blackened redfish magic seasoning and the catfish turned out delicious! Will definitely be my go- to catfish recipe!"

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