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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 (0 sugars, 1g fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

Reviews for Cajun Baked Catfish

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Reviewed 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."

Reviewed Jan. 18, 2018

"Made last night, was very good"

Reviewed 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!"

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 Edited Mar. 1, 2017

"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!"

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!"

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