Discovered this recipe while I was a consultant to one of the long time landmark New Orleans restaurants 20 years ago. It's still my all-time favorite catfish recipe and I have closely guarded the recipe...
Author: WILL321
This Creole type catfish is sure to please! You can substitute any kind of white fish if you like.
Author: JimChicago52
This is the only way my fish hating children will eat fish. Quick and easy but looks and tastes as if you went to a lot of trouble
Author: JqSmith
This is a recipe that I tried and my husband and I really liked it. I made it spicy, but you can control the heat.
Author: ANGELICA682
Simple tasty baked fish recipe with that Cajun kick. Good for any flaky white fish fillets but catfish is the classic. Be careful how you mix the Dijon and the hot sauce, one overpowers the other or the...
Author: Doctor Greg
I came up with this recipe one day standing in front of the freezer for inspiration. The swai is a 'meaty' fish that when coupled with Asiago and Miracle Whip® tastes like crab cakes without the hassle....
Author: ChezSue
Discovered this recipe while I was a consultant to one of the long time landmark New Orleans restaurants 20 years ago. It's still my all-time favorite catfish recipe and I have closely guarded the recipe...
Author: WILL321
Lightly fried and very flavorful. Sure to please all. Serve with lemon wedges and homemade tartar sauce.
Author: EHOLT
Easy and delicious baked catfish. The key is to marinate the filets overnight.
Author: DEBNJAMES
Discovered this recipe while I was a consultant to one of the long time landmark New Orleans restaurants 20 years ago. It's still my all-time favorite catfish recipe and I have closely guarded the recipe...
Author: WILL321
One of my favorite fried-catfish recipes when having a fish fry. This is not too spicy and is usually a crowd favorite. Adapted from one of one of my old working buddies in the late 70s. Serve with french...
Author: Terry
Easy and delicious baked catfish. The key is to marinate the filets overnight.
Author: DEBNJAMES
Great catfish baked with a cornmeal crust and sprinkled with crushed pecans.
Author: Deborah Westbrook
Great catfish baked with a cornmeal crust and sprinkled with crushed pecans.
Author: Deborah Westbrook
Easy and delicious baked catfish. The key is to marinate the filets overnight.
Author: DEBNJAMES
I entered this recipe in a large neighborhood Cajun party contest, and won first prize. It is an unusual, but delicious way of preparing catfish.
Author: Lu
I entered this recipe in a large neighborhood Cajun party contest, and won first prize. It is an unusual, but delicious way of preparing catfish.
Author: Lu
Easy and delicious baked catfish. The key is to marinate the filets overnight.
Author: DEBNJAMES
Discovered this recipe while I was a consultant to one of the long time landmark New Orleans restaurants 20 years ago. It's still my all-time favorite catfish recipe and I have closely guarded the recipe...
Author: WILL321
Discovered this recipe while I was a consultant to one of the long time landmark New Orleans restaurants 20 years ago. It's still my all-time favorite catfish recipe and I have closely guarded the recipe...
Author: WILL321
One of my favorite fried-catfish recipes when having a fish fry. This is not too spicy and is usually a crowd favorite. Adapted from one of one of my old working buddies in the late 70s. Serve with french...
Author: Terry
This Creole type catfish is sure to please! You can substitute any kind of white fish if you like.
Author: JimChicago52
A fast, easy, and delicious pan-seared catfish recipe. You can vary the recipe by adding a layer of honey or using honey mustard. Also great with tuna!
Author: GIRLYGRRL6
This dish tastes just like the authentic version except it's lower in calories and fat and is a quick recipe to make.
Author: dakota kelly
I entered this recipe in a large neighborhood Cajun party contest, and won first prize. It is an unusual, but delicious way of preparing catfish.
Author: Lu
Simple tasty baked fish recipe with that Cajun kick. Good for any flaky white fish fillets but catfish is the classic. Be careful how you mix the Dijon and the hot sauce, one overpowers the other or the...
Author: Doctor Greg
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...
Author: NOCKO
Fried catfish is a Southern tradition, along with buttermilk hush puppies and buttermilk coleslaw. Try these traditional foods together.
Author: Mama Smith
A deliciously crunchy and spicy way to serve catfish inspired by a similar dish I had in Beaumont, TX.
Author: FLOWERFROGGIRL
Cajun catfish served up with just the right touch of spices and flavor. This entree is perfect for a quick, excellent way to taste the unique flavor of catfish mixed with the traditional method of down...
Author: Jeff Barlow
This recipe is a great alternative to pan-fried catfish. A combination of cornmeal and a variety of spices gives this recipe a savory kick in less than 30 minutes.
Author: Mrs Hermes
A deliciously crunchy and spicy way to serve catfish inspired by a similar dish I had in Beaumont, TX.
Author: FLOWERFROGGIRL
I came up with this recipe one day standing in front of the freezer for inspiration. The swai is a 'meaty' fish that when coupled with Asiago and Miracle Whip® tastes like crab cakes without the hassle....
Author: ChezSue
My husband loves the taste of Ranch tortilla chips. You don't have to use Ranch flavored tortilla chips. Play with different flavors and see what you like best! This is also healthier since you bake it,...
Author: TANAQUIL
Easy and delicious baked catfish. The key is to marinate the filets overnight.
Author: DEBNJAMES
Lightly fried and very flavorful. Sure to please all. Serve with lemon wedges and homemade tartar sauce.
Author: EHOLT
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...
Author: Paul Schultz