Serves 4
148 cal · 27 min
Cajun Catfish
Recipe GLPReb51f934baab82
Pan-seared catfish fillets with a flavorful Cajun cornmeal crust featuring paprika, garlic, onion, and aromatic spices. This easy weeknight main dish delivers authentic Louisiana flavors with a light, crispy coating that locks in the tender, moist fish inside.
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Ingredients
1/4 cup cornmeal
1/2 tablespoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
3/4 teaspoon lemon pepper seasoning (no salt added)
1/8 teaspoon salt
1 pound catfish fillets, thawed and drained
Cooking spray
Directions
Wash your hands thoroughly with soap and warm water before handling the catfish fillets.
In a shallow dish, combine the cornmeal, paprika, garlic powder, onion powder, oregano, black pepper, lemon pepper seasoning, and salt. Mix until all spices are evenly distributed throughout the cornmeal mixture.
Pat the thawed catfish fillets dry with paper towels to remove excess moisture, which helps the Cajun coating adhere better.
Working with one fillet at a time, coat both sides thoroughly with the Cajun cornmeal mixture, pressing gently so the seasoning adheres to the fish.
Lightly coat a large skillet with cooking spray and heat over medium-high heat for about 2 minutes until the surface is hot and the spray begins to shimmer.
Carefully place the coated catfish fillets in the hot skillet, working in batches if needed to avoid crowding the pan.
Cook for 5 to 6 minutes on the first side without moving the fillets, allowing the cornmeal coating to crisp and the fish to develop a golden color.
Flip the fillets gently using a thin spatula and cook the second side for 4 to 5 minutes more. The catfish is done when the flesh is opaque throughout and flakes easily with a fork, with an internal temperature reaching 145°F at the thickest part.
Transfer the cooked catfish fillets to a serving plate and serve hot with your choice of sides such as rice, vegetables, or cornbread.
