Best 13 Cajun Fish Recipes

LOUISIANA FISH FRY (CAJUN)

Steps:

• For the fish: Smear a light coating of Tabasco over the filets. Season with Tony's, then coat with Louisiana Fish Fry (or other seasoned corn meal), and place in freezer until ready to fry up. Note: You don't want the fish frozen, but very cold.
• Deep fry in hot oil. My brother in law cooks the fish out on the deck, using a liquid propane burner and a cast iron Dutch oven. He drops an unlit kitchen match in the oil. When it ignites, the oil is ready. That's around 325-350 degrees if you want to use a thermometer. Drop a few pieces of fish in at a time. Remove when golden brown and drop into a brown paper bag to drain and keep warm until all the fish is done.
• For the Hush Puppies: Crumble 1 1/2 sleeves of crackers by placing them in a zip lock bag and rolling with a rolling pin. Combine with remaining ingredients. Using two spoons, form into oval (foot ball shaped) balls.
• Drop into hot oil and cook until golden brown. Turning occasionally.
• For the Corn: Lightly coat each piece with the mustard. Coat with the fish fry, and deep fry in hot oil until golden brown.

BAKED CAJUN FISH

Steps:

• Mix the seasonings in a small bowl.
• Put the fish portions into 2 greased 11x14 pans.
• Sprinkle the lemon juice over each pan; then sprinkle with seasoning.
• Melt the margarine and drizzle it over fish.
• Bake in 350 oven 20 minutes or until fish flakes.

CAJUN FISH FILLETS

Steps:

• In a small bowl, combine paprika, garlic powder, thyme, salt, black pepper, cayenne pepper and oil to make a paste.
• Pat fish dry with paper towels.
• Using the back of a spoon, rub paste mixture evenly over the entire surface of the fish.
• Cover with plastic wrap and refrigerate for 2 hours.
• Preheat bbq to medium high and grease grill.
• BBQ halibut, turning once, until cooked through, about 3 to 5 minutes per side (Alternately, cook fish in a nonstick frypan over medium high heat).
• Cooking time may vary depending on thickness of fish.
• Remove fish to a serving plate and serve with lemon wedges.
• This rub works equally well with salmon, sea bass or tuna.

GLUTEN-FREE CRISPY CAJUN FISH FILLETS IN THE AIR FRYER

Steps:

• Combine mayonnaise and Cajun seasoning in a small bowl. Place bread crumbs on a plate.
• Spread Cajun mayonnaise on both sides of fish fillets with a small spatula or butter knife. Coat each fillet, one at a time, with bread crumbs. Lightly spray both sides of breaded fillets with cooking spray and transfer 2 fillets to each air fryer tray; do not overcrowd.
• Turn an air fryer to the Roast setting (375 degrees F (190 degrees C) according to manufacturer's instructions and set timer to 14 minutes. Rotate trays at 7 minutes. Fish should flake easily with a fork.
• Carefully remove fillets from the trays and serve.

CAJUN FISH AND SHRIMP OVER BACON CHEDDAR CHEESE GRITS

Steps:

• For the cheese grits:.
• Bring water for grits to a boil and lightly season with salt. Add grits and chopped shrimp, reduce heat and cook until grits are soft, about 20 minutes. Remove from heat and stir in butter, green onions, tomatoes, cilantro, bacon and cheese; keep covered in a warm place.
• For the fish:.
• Dry the fish with paper toweling and coat both sides with Cajun spice mix. (Note: I find bring the fish to room temperature helps the seasoning mix adhere better.).
• On the stovetop, heat the oil and butter in a large nonstick saute pan. When it becomes very hot, saute the shrimp only until they turn pink; remove shrimp to a platter.
• In the same pan (adding additional oil and butter), sear each side of the fish. (When you place the fillet into the pan, leave it undisturbed for a couple of minutes to allow the seasoning to cook into the surface of the fish.) Cook until golden brown. (Please take care to avoid overcooking.).
• Divide among plates the grits by placing in the middle, then position a fish fillet on top. Top with a shrimp. Garnish liberally with green onions.

CAJUN SEAFOOD CORNBREAD STUFFING (FOR PORK, CHICKEN OR FISH)

Steps:

• Bake cornbread and allow to cool, or use leftover. Crumble into fairly fine crumbs to equal 2 cups.
• Clean and de-vien shrimp, chop into course pieces, 1/2 inch. Save shells.
• In a small sauce pan bring chicken broth to simmer, add shrimp shells and simmer for 20 minutes. Set aside and add the juice from the canned clams.
• Saute onion and celery in butter until tender.
• Meanwhile, combine breadcrumbs and cornbread crumbs, salt, pepper, sage, garlic powder and poultry seasoning, mix well.
• Strain broth into crumb mixture with a fine sieve or colender, discard shells, and give a quick stir. Add soup and eggs and stir well.
• Fold in shrimp and clams.
• Now, here is the important part, you want a really moist mixture that is not too moist. You may have to add broth or water (I used a tad bit of beer he he) You want to be able to use a big soup spoon, not a ladle but one of those huge spoons, scoop up some of the dressing and if a little runs off the sides but still remains heeped up on the spoon, perfect. If nothing runs off the sides of the spoon and you picked up a big ball of stuffing it is too thick. You need to add broth, water, or in my case beer until it forms a rounded peek when scooped instead of a ball.
• Now, your stuffing is ready to cook, boy this is good. Take you a good cut of porkchop, fish, or chicken breast, place each serving on a piece of greased foil big enough to fold the sides of the foil up high enough to hold the stuffing, place the servings on cookie sheet and fill it up with the stuffing. Oh man, this just keeps getting better.
• Depending on how big your pieces of meat are and how much stuffing you put on them will determine on how long you need to cook them. You need to use a meat thermometer to test the doneness. When done, allow to cool 5 minutes, fold back foil and use a spatula to remove onto plate.
• I cook mine at 375 F for about an hour. I use thick cuts and lots of stuffing. This is good stuff man!
• I even make these ahead and freeze them, just thaw and cook.
• Servings, prep and cooking times are estimated as best as I can.

CAJUN BLACKENED FISH

Steps:

• Mix pepper, hot paprika, sweet paprika, cayenne, garlic powder, onion powder, ground thyme, file powder, and mustard powder together in a small bowl to create the Cajun Blackening Mix.
• Pour the Cajun spice mix on a tray.
• Press the fish into the Cajun spice mix on both sides.
• Fry in a hot cast iron pan coated with oil and sear until fish is cooked and spices are blackened.
• Serve with your favorite cajun side dishes.

CAJUN FISH PATTIES

Steps:

• In a food processor, combine fish fillets, green shallots, garlic, fish sauce, coriander, lemon juice and cajun spice.
• Process until smooth.
• Form into 8 patties. Toss lightly in flour.
• Heat a non-stick frypan to medium heat and spray with cooking oil. Fry patties for 3-4 mins each side, in batches, till golden and cooked through.
• Enjoy.

CAJUN FISH

Steps:

• 1. Mix paprika,coriander,cumin and chili powder in a bowl. Toss fish in spice mixture to coat.
• 2. Heat oil in a frying pan over medium heat, add fish and cook for 2 minutes each side or until cooked.

CAJUN LOW-FAT BAKED FISH

Steps:

• Heat oven to 400 degrees.
• Line baking pan with aluminum foil (optional, but makes clean-up a breeze!).
• Lay fish in pan.
• Spray with butter flavor spray.
• Sprinkle with cajun seasonings and bread crumbs.
• Flip fish over and repeat steps.
• Place in oven, bake about 3-5 minutes, flip fish and bake other side.
• Cook until fish flakes easily with a fork.
• Cooking time will depend on thickness of fish used.

CAJUN FISH CROQUETTE

Steps:

• In a not too deep bowl, mix flour, cornmeal, cajun seasoning, salt and pepper. In another bowl not too deep, mix mayonnaise, dill and lemon juice (set aside 1/4 cup of this mayonnaise for later).
• Soak fish fillets in the mixture of mayonnaise, then in the mixture of flour flipping them to coat well. Put fish fillets on a greased baking sheet.
• Cook in a preheated oven of 450 F for about 10 minutes or until croquettes are golden. Keep cooking under the broiler for about 4 minutes or until crispy. Serve with the mixture of mayonnaise that you set aside.

WEIGHT WATCHERS CAJUN FISH (4 POINTS)

Steps:

• Mix the flour, seasoning, salt and pepper on a sheet of wax paper. Line a large baking sheet or tray with wax paper.
• Working with one fillet at a time, place it skin side down in the flour mixture to coat one side only; press the top so that the mixture adheres. Shake off the excess and place each fillet, floured side up, on the prepared baking sheet. Discard any remaining flour mixture.
• Heat the oil in a large nonstick skillet over medium high heat. Add fillets, floured side down. Reduce the heat to medium; cover and cook just until the fillets are opaque in the center, about 4-6 minutes. Serve with lemon wedges.

CAJUN GRILLED FISH STEAKS

Steps:

• Heat gas or charcoal grill. In small bowl, mix relish ingredients; set aside.
• Brush halibut with Worcestershire sauce; sprinkle with pepper and oregano.
• Place fish on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once or twice, until fish flakes easily with fork. Serve fish with relish.