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Cajun Catfish Recipe

foxyrecipes
Tender catfish fillets get coated in a bold, smoky Cajun spice blend and seared until golden, served alongside crispy roasted baby potatoes for a flavorful dinner ready in well under an hour.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner, Main Course
Cuisine Cajun
Servings 2 people
Calories 580 kcal

Equipment

  • Large cast iron skillet
  • baking sheet
  • Parchment paper
  • small mixing bowl
  • Large mixing bowl

Ingredients
  

  • 4 catfish fillets tilapia or red snapper also work
  • 1.5 pounds baby potatoes halved
  • 2 tbsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 tsp salt divided
  • 1 tsp black pepper divided
  • 3 tbsp butter or oil for searing the fish
  • 2 tbsp olive oil for the potatoes
  • Lemon wedges to serve

Instructions
 

  • Mix the Cajun Seasoning and Coat the Fillets
    Stir together the paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, half the salt, and half the black pepper until fully combined.
    Pat the catfish fillets dry with a paper towel, then press the seasoning blend evenly over both sides of each fillet. Set the fillets aside while you prepare the potatoes.
    cajun catfish stage 1
  • Toss and Roast the Baby Potatoes
    Preheat the oven to 425 degrees. Toss the halved baby potatoes with the olive oil and remaining salt and black pepper until evenly coated.
    Spread the potatoes in a single layer on a parchment lined baking sheet, cut sides down. Roast for twenty five to thirty minutes, until golden brown and tender when pierced with a fork.
    cajun catfish stage 2
  • Sear the Catfish and Plate with Lemon
    While the potatoes finish roasting, melt the butter in a large skillet over medium high heat until it begins to foam.
    Add the seasoned catfish fillets and sear for three to four minutes per side, until a deep golden crust forms and the fish flakes easily with a fork. Transfer to plates alongside the roasted potatoes and finish with fresh lemon wedges squeezed over the top.
    cajun catfish stage 3

Notes

  • Pat the catfish fillets dry before seasoning so the spice blend sticks evenly and the fish sears instead of steams.
  • Use a heavy skillet, like cast iron, for the best golden crust on the fillets.
  • Cut the baby potatoes into even halves so they cook at the same rate in the oven.
  • Do not overcrowd the skillet when searing, since this traps steam and keeps the crust from forming properly.
  • A squeeze of fresh lemon juice right before serving brightens up all of the smoky, peppery flavor.
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