Cajun Baked Catfish
This well-seasoned fish nets me compliments from family and friends whenever I serves it. The fish is moist and flakey, the coating crisp, crunchy and flecked with paprika. —Jim Gales, Milwaukee, Wisconsin
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
Reviews
Omg, I like cajun food, but this is wayyy to spicy, and depending on what cajun seasoning you use, watch out for the salt content..it was extremely salty..I used Tony Chacheres Creole seasoning. I think it would've been good, but had to smother the heat and saltiness with some sour cream. I think I would make again, but only use half the amount called for.
I made this tonight. It was okay but I have a better recipe for baked catfish.
Great recipe. It has become a regular feature for our family. They ask for it once a month or so. It's easy and tasty. I have changed the recipe slightly -- I think the changes help with getting an even, crunchy coating on the fish. Wash and dry the fish, sprinkle with salt and pepper and dust with flour. Then dip each filet in well-beaten egg, diluted with water. Use a fork to lift the fish from the egg, allowing it to drip dry Then drop the fish into a plastic storage bag with the cornmeal mixture and shake to coat evenly. Transfer to a wire rack and allow to air dry for about 5-7 minutes. Transfer to a baking sheet and place in the oven till done, according to the online recipe.
Made last night, was very good
Delicious! Used Louisiana cajun seasoning and it was perfect. Followed the recipe exactly and used tilapia. Next time I'll try it with 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.Additional info: Last night I was preparing a second (quick bread) dish that specified a 425-degree oven, and I had two enormous catfish fillets of about 1/2 pound each. I crossed my fingers and baked everything at 425 for 15 minutes. Double success!
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!