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My Cajun Baked Catfish has turned into my favorite way to handle dinner on busy nights when I'm craving something spicy but can't deal with fancy cooking. The fiery Cajun spices make an amazing crust on the soft catfish, bringing a taste of the South to your table in under half an hour.
I first threw this dish together after my neighbor from Louisiana shared his family's special spice mix with me. Now it's been three years and we still make it regularly when it gets cold outside and we need something to warm us up.
What You'll Need
- 4 catfish fillets: around 8 oz each - pick ones that seem fresh and don't smell fishy
- 1 tablespoon black pepper: gives you that classic Cajun kick
- 1 tablespoon dried oregano: rub it between your fingers to wake up the flavor
- 2 to 3 teaspoons seasoned salt: go with less if you're watching your sodium
- 2 teaspoons onion powder: adds great flavor without chunks of actual onion
- 1 teaspoon red pepper flakes: brings the heat - maybe use less for folks who can't take spicy food
- ¾ teaspoon chili powder: adds nice color and earthy flavor
- ½ teaspoon ground cumin: throws in a smoky note that works wonders with fish
How To Make It
- Get Your Fish Ready:
- Make sure frozen fillets are totally thawed. Wash all fish under cold water and dry them completely with paper towels. The more you dry them, the better the spices will stick and the more evenly they'll cook.
- Warm Up and Mix Spices:
- Turn your oven to 350°F and let it heat up while you do everything else. Grab a small bowl and mix all your dry ingredients - the black pepper, oregano, seasoned salt, onion powder, red pepper, chili powder and cumin. Stir with a fork until everything's well combined.
- Add Flavor to the Fish:
- Take 1 tablespoon of your new Cajun mix for today's cooking. Put the rest in a jar for later. Use your hands to rub the tablespoon of seasoning all over both sides of each fillet, pressing gently so it sticks to the fish.
- Cook Until Done:
- Grease a baking dish or line it with parchment so nothing sticks. Lay out your fillets so they don't touch each other. Cook for 15 to 18 minutes, carefully turning them once halfway. You'll know they're done when the fish flakes easily and hits 145°F inside.
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The red pepper flakes are really the hidden star here. My grandma always told me to toss them in a dry skillet for about 30 seconds before adding them to spice blends. This quick step brings out way more flavor without making everything too hot to handle.
Keeping Leftovers
You can keep any extra fish in the fridge for up to 3 days if it's in a sealed container. Don't use the microwave to heat it up - warm it in a 300°F oven instead to keep it from getting rubbery. The fish actually tastes even better the next day after sitting with the spices overnight, so it's great for planning ahead.
Switch It Up
The basic recipe brings true Cajun flavor, but you can always tweak it your way. Want a Creole spin? Throw in some paprika and cut back on the black pepper. If you like a citrus kick, toss some fresh lemon zest on the fish during the last 5 minutes of cooking. To balance out the heat with a bit of sweetness, add a little brown sugar to your spice mixture.
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What To Serve With It
This catfish goes great with classic Southern sides. Try it with some creamy cheese grits or dirty rice for the real deal. When I want something lighter, I pair it with a simple vinegar slaw instead of one with mayo. Another great idea is to break up leftover fish for tacos the next day - just top with fresh avocado, a squeeze of lime, and some cilantro.
Where It Comes From
Folks along the Mississippi Delta have been cooking catfish for ages. What started as just an easy-to-catch protein for country families has grown into one of the South's favorite dishes. People used to fry it most of the time, but this baked version keeps all the big flavors while being a bit better for you. The Cajun seasonings show how Louisiana's French Acadian settlers brought their love of strong spices when they moved to the region.
Frequently Asked Questions About Recipes
- → Can I use a different type of fish for this Cajun dish?
You bet! While catfish is what folks typically use in Cajun cooking, these spices work great with other white fish like tilapia, cod, or snapper. Just watch your cooking time since thinner fish pieces might cook faster than catfish.
- → How spicy is this Cajun catfish?
With red pepper flakes and chili powder mixed in, this fish has a nice little kick to it. Want it milder? Cut back on those spicy bits by half. Craving more heat? Throw in some cayenne or add extra red pepper flakes.
- → What sides pair well with Cajun catfish?
Classic Southern sides really shine next to this fish: dirty rice, creamy slaw, fresh cornbread, or simmered collard greens. Looking for something lighter? Try a basic green salad, some roasted veggies, or a scoop of cauliflower rice.
- → Can I prepare the Cajun seasoning ahead of time?
For sure! This spice mix stays fresh in a sealed container at room temp for about a month. Why not mix up a big batch to keep handy for quick dinners? It tastes awesome on chicken, shrimp, pork, or even a tray of roasted veggies.
- → How do I know when the catfish is fully cooked?
When catfish is done right, it turns white throughout and breaks apart easily with a fork. The inside should hit 145°F (63°C). Don't leave it too long though, because catfish can get dry pretty fast.
- → Can I make this dish without an oven?
You sure can! Just fry the seasoned fish in a pan with a spoonful of oil over medium heat for about 4-5 minutes on each side. Or throw it on the grill at medium-high for 3-4 minutes per side.