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Cajun Baked Catfish Recipe

Cajun Baked Catfish Recipe

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. YIELD:2 servings


  • 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


  • 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.

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.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.