Cajun Baked Catfish
Total TimePrep/Total Time: 25 min.
- 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 until fish begins to flake easily with fork, 20-25 minutes.
Nutrition Facts1 fillet: 242 calories, 10g fat (2g saturated fat), 94mg cholesterol, 748mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.
Jun 27, 2018
WOW! Way too hot and I only used 1/2 tsp. of cheyenne pepper. My husband had to through his tartar sauce together to tame the heat so we could eat it. I won't make this again even though the coating of the seasoning was easy. Six minutes on the second side caused a few burned places. Some may like it this hot, but we didn't.
Feb 23, 2018
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.
Jan 18, 2018
Made last night, was very good
Nov 22, 2016
Delicious! Used Louisiana cajun seasoning and it was perfect. Followed the recipe exactly and used tilapia. Next time I'll try it with catfish!
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.
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.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!
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.
Jul 23, 2015
Excellent piece of fish, and you didn't have to fry it
Dec 28, 2014
This was an easy to prepare dish and the results were delicious!
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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