Cajun Catfish

Name: Cajun Catfish
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Cuisine: Cajun
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

Recipe GLPReb51f934baab82

Cajun

Main Course

27 min

148 cal

Servings: 4

Stovetop

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.

Comments

Grocery List Plus Editorial Staff4

All ingredients are standard supermarket staples available at any Charlotte chain, with catfish reliably stocked year-round at Harris Teeter, Food Lion, and Kroger, so no special trips needed. The cost per serving runs roughly $4–5, driven mainly by fresh catfish fillets at current pricing, making it reasonable for a weeknight. The stated 27 minutes is honest; minimal prep means actual time from start to plate lands around 25–30 minutes depending on your cornmeal-coating speed. This is a straightforward pan-fry dish with no waiting or constant attention, though it's best eaten same-night rather than reheated, since breaded fish loses crispness by the next day.