Cajun & Creole Free recipe

Cajun Catfish

If you have never made Cajun Catfish at home, this is the version to start with: catfish fillets in a bold Cajun spice crust. Plan on roughly 25 minutes from start to finish, and it serves 4.

Prep: 5 min Cook: 20 min Total: 25 min

25Minutes

4Servings

4.7Rating

MediumLevel

Why you'll love this recipe

Ready in about 25 minutes from start to finish.
The components can be made ahead and reheated without losing quality.
Leftovers hold up well for lunch the next day.

Ingredients

Makes 4 servings

4 catfish fillets
3 tbsp melted butter
2 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne
1 tsp thyme
1 tsp salt
lemon wedges

Estimated Nutrition (per serving)

250Calories

12gFat

1gCarbs

34gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Mix the paprika, garlic powder, onion powder, cayenne, thyme, and salt into a spice blend.
Step 2
Pat the catfish dry, brush with melted butter, and coat both sides with the spice mix.
Step 3
Heat a cast-iron skillet over high until very hot.
Step 4
Cook the fillets 3 to 4 minutes per side until a dark crust forms and the fish flakes easily.
Step 5
Squeeze lemon over the top.
Step 6
Serve with rice and a cool sauce to balance the heat.

Cook's tips

This tastes even better the next day, once the flavors have had time to sit together in the fridge.
Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.

Keep cooking