Best 6 Cajun Garlic Catfish Recipes

CAJUN BLACKENED CATFISH

Steps:

• In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
• Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
• When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.

BLACKENED CAJUN CATFISH

Steps:

• 1. Heat large cast iron skillet over high heat for 10 minutes.
• 2. Rinse fillets and pat dry. Mix dry seasonings in a freezer bag. Brush both sides of fillets with lemon juice and butter. Sprinkle each side with spice mixture. Place 2 fillets, rounded side down, in hot skillet. Cook over high heat for 2 minutes. Turn fillets and cook 2-3 minutes, or until fish flakes easily when tested ith a fork. Repeat procedure with remaining fillets.
• 3. Serve over brown rice with bean or fruit salsa.

CATFISH PO BOY

Steps:

• Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
• Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn the fillets to coat.
• Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.
• Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain.
• Spread each hoagie bun with 1/4 cup remoulade-style spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.

CAJUN-STYLE CATFISH

Steps:

• In a shallow bowl, combine the first seven ingredients. Spritz both sides of fish with butter-flavored spray. Dip one side of each fillet in spice mixture. , Place spice side down in a large skillet coated with butter-flavored spray. Cook over medium-high heat for 4-5 minutes on each side or until fish flakes easily with a fork. ,

CAJUN CATFISH

Steps:

• In heavy 3-quart saucepan, heat oil over medium-high heat to 375°F.
• In shallow dish, stir together flour, cornmeal, Creole seasoning, onion powder, garlic powder and red pepper. In another shallow dish, beat egg with fork until foamy.
• Sprinkle catfish nuggets with salt and lemon juice. Dip each nugget into beaten egg, then roll in flour mixture to coat. Drop 4 to 6 nuggets at a time into hot oil. Cook 2 minutes; turn and cook 1 minute longer or until deep golden brown. Remove from oil; drain on paper towels.

BAKED CAJUN CATFISH

Steps:

• In a small bowl, combine the first seven ingredients; brush over both sides of fish., Place fish in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 450° for 10-13 minutes or until fish flakes easily with a fork.