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

Reviews for Cajun Baked Catfish

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Reviewed Jun. 17, 2016

"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."

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."

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."

Reviewed Jul. 23, 2015

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

Reviewed Dec. 28, 2014

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

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!"

Reviewed Jun. 17, 2013

"I live in an apartment, so frying in a cast-iron skillet is not really an option. This was great!"

Reviewed Jan. 9, 2013

"Out of this world taste!"

Reviewed Apr. 26, 2011

"the spice i used made this very spicy and wow was it good! I used atlantic cod for my fish"

Reviewed Mar. 9, 2011

"I loved this recipe. I love catfish and need a healthier way to make it other than frying it. My husband can't wait till I make it again."

Reviewed Feb. 1, 2011

"I tripled this recipe to make 6 servings and it was excellent. The family approved this one, so thank you for sharing it!"

Reviewed Feb. 13, 2010

"Absolutely wonderful! We loved this even though I made one change. I used Emeril's essence instead of cajun seasoning. It was fantastic!"

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Wine Pairings

Light-Bodied White Wine

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