BAKED CAJUN CATFISH
This is our favorite way to serve catfish. I've made this with half of the spices at first. Then my family got older, I doubled the spices. -Wendy Stenman
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients; brush over both sides of fish., Place fish in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 450° for 10-13 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 146 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 941mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 9g protein.
CAJUN BAKED CATFISH
I've been making this recipe for years, and it's very good. I believe I clipped this recipe from the Tulsa World Newspaper in the 80's, but don't remember the origin. This is a nice change from fried catfish. You can use any fish, toss in some shrimp, green pepper, celery and fresh tomatoes are also good. Serve with rice. Posted for ZWT5.
Provided by TxGriffLover
Categories Catfish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375º.
- Saute the diced bacon, onion and garlic. Add the butter and herbs. Simmer 3 minutes. Add the fish, stir and simmer 3 minutes more.
- Transfer to a baking dish and bake for about 20 minutes or until the fish is done.
Nutrition Facts : Calories 731, Fat 66.8, SaturatedFat 34.7, Cholesterol 213.4, Sodium 562.2, Carbohydrate 4, Fiber 0.7, Sugar 1.3, Protein 29.3
CAJUN BAKED CATFISH
Make and share this Cajun Baked Catfish recipe from Food.com.
Provided by ratherbeswimmin
Categories Catfish
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a shallow container, mix together the first 2 ingredients; dredge catfish fillets in the cornmeal mixture.
- Place fillets on a greased baking sheet.
- Sprinkle the cajun seasoning over the fillets.
- Drizzle with butter.
- Bake in a 400° oven for 30 minutes or until golden and fish flake with a fork.
- Garnish with lemon wedges if desired.
Nutrition Facts : Calories 552, Fat 26.6, SaturatedFat 10.6, Cholesterol 110.4, Sodium 193.2, Carbohydrate 46.9, Fiber 4.5, Sugar 0.4, Protein 31.5
CAJUN BLACKENED CATFISH
This is a recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His family adopted me (friendly) many years ago and we have swapped Cajun and Creole recipes through the years.
Provided by Paul Schultz
Categories Seafood Fish Catfish
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
- Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
- When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.
Nutrition Facts : Calories 466.3 calories, Carbohydrate 2.2 g, Cholesterol 144.1 mg, Fat 43.2 g, Fiber 0.8 g, Protein 18.2 g, SaturatedFat 23.9 g, Sodium 545.7 mg, Sugar 0.5 g
CAJUN COMPROMISE CATFISH
A fast, tasty, spicy fried fish recipe which can be adjusted to suit the cook's (or diner's) preference. I call it Cajun Compromise because the spice level is the result of a compromise between my wife and I. It can be served with tartar sauce for the timid, or hot sauce for the not-so-timid. Great for appetizers or a main dish.
Provided by NOCKO
Categories Seafood Fish Catfish
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Soak the fish pieces in milk for at least 30 minutes.
- In a small bowl, whisk together the egg and hot pepper sauce. In a separate bowl, stir together the flour, cornmeal, pepper, mustard and Cajun seasoning. Dip fish pieces into the dry mixture, then into the egg, then back into the dry mix. Set on a plate in the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish.
- Heat more than enough oil to cover the bottom of a large heavy skillet over medium-high heat. Fry fish pieces for 3 to 4 minutes per side, or until golden brown. Depending on how much and what kind of Cajun seasoning you used, some of the breading may get darker than the rest.
- Drain the fish on paper towels and serve with hot sauce or tartar sauce. Enjoy!
Nutrition Facts : Calories 447.8 calories, Carbohydrate 18.4 g, Cholesterol 158.1 mg, Fat 22 g, Fiber 1.3 g, Protein 41.2 g, SaturatedFat 5.4 g, Sodium 876.7 mg, Sugar 3.1 g
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