Best 5 Cajun Oven Fried Catfish Recipes

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**Crispy, flavorful:** Cajun Oven-Fried Catfish

Savor the bold flavors of Louisiana with our tantalizing oven-fried catfish recipe. This dish combines succulent catfish fillets coated in a blend of aromatic Cajun spices, ensuring a crispy exterior and tender, flaky interior.

Within this article, you'll find three variations to cater to your taste preferences, whether you prefer a traditional Cajun kick, a spicy kick, or a hint of smokiness.

1. **Classic Cajun Oven-Fried Catfish:**

Experience the authentic taste of Louisiana with our classic Cajun recipe. We've carefully selected a blend of paprika, garlic powder, onion powder, cayenne pepper, black pepper, white pepper, and salt to create a flavor that's both bold and balanced.

2. **Spicy Cajun Oven-Fried Catfish:**

For those who love their food with a fiery kick, our spicy Cajun variation is sure to satisfy. We've amped up the heat with the addition of cayenne pepper and chili powder, creating a dish that's sure to tempt your taste buds.

3. **Smoky Cajun Oven-Fried Catfish:**

Infuse your catfish with a smoky aroma using our unique recipe. We've incorporated smoked paprika and chipotle powder into our spice blend, resulting in a dish that's both flavorful and reminiscent of a backyard barbecue.

No matter which variation you choose, our oven-fried catfish is sure to be a hit. With its crispy coating and succulent flesh, this dish is perfect for a weeknight meal or a special occasion. So gather your ingredients and prepare to embark on a culinary journey to the heart of Cajun country.

Let's cook with our recipes!

SOUTHERN-STYLE OVEN-FRIED CATFISH



Southern-Style Oven-Fried Catfish image

I have served this to many a friend from the South, and it is always a winner! Serve with coleslaw and oven-baked french fries, and you'll have a healthy, tasty meal!

Provided by carina

Categories     Seafood     Fish     Catfish

Time 35m

Yield 4

Number Of Ingredients 9

3 tablespoons vegetable oil
1 ½ pounds catfish fillets, cut into serving pieces
1 cup cornmeal
2 teaspoons Creole seasoning
1 teaspoon paprika
1 teaspoon white sugar
½ teaspoon ground black pepper
2 eggs, lightly beaten
1 tablespoon hot pepper sauce or water

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Grease a 13x9 glass baking dish with the oil, and set aside.
  • Rinse the catfish fillets, and pat dry. In a shallow bowl, combine the cornmeal, creole seasoning, paprika, sugar, and black pepper. Combine the eggs and hot sauce or water in a another bowl. Dip the fillets in the egg mixture, dredge in the cornmeal mixture, and arrange in the baking pan.
  • Bake for 15 minutes, or until cooked through and golden brown. Turn once during cooking. Place catfish on a paper-towel lined plate, and serve immediately with additional hot sauce.

Nutrition Facts : Calories 402.7 calories, Carbohydrate 29.7 g, Cholesterol 188.6 mg, Fat 17.3 g, Fiber 1.8 g, Protein 30.4 g, SaturatedFat 3.4 g, Sodium 433.5 mg, Sugar 1.9 g

CAJUN BLACKENED CATFISH



Cajun Blackened Catfish image

This is a recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His family adopted me (friendly) many years ago and we have swapped Cajun and Creole recipes through the years.

Provided by Paul Schultz

Categories     Seafood     Fish     Catfish

Time 20m

Yield 4

Number Of Ingredients 11

1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon ground cayenne pepper
1 teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon dried thyme
4 (4 ounce) catfish fillets, skinned
¾ cup unsalted butter

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.

Nutrition Facts : Calories 466.3 calories, Carbohydrate 2.2 g, Cholesterol 144.1 mg, Fat 43.2 g, Fiber 0.8 g, Protein 18.2 g, SaturatedFat 23.9 g, Sodium 545.7 mg, Sugar 0.5 g

CAJUN BAKED CATFISH



Cajun Baked Catfish image

This well-seasoned fish nets me compliments from family and friends whenever I serves it. The fish is moist and flakey, the coating crisp, crunchy and flecked with paprika. -Jim Gales, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

2 tablespoons yellow cornmeal
2 teaspoons Cajun or blackened seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon lemon-pepper seasoning
2 catfish or tilapia fillets (6 ounces each)
1/4 teaspoon paprika

Steps:

  • Preheat oven to 400°. In a shallow bowl, mix the first 6 ingredients., Dip fillets in cornmeal mixture to coat both sides. Place on a baking sheet coated with cooking spray. Sprinkle with paprika., Bake until fish begins to flake easily with fork, 20-25 minutes.

Nutrition Facts : Calories 242 calories, Fat 10g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 748mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

CAJUN OVEN-FRIED CATFISH



Cajun Oven-Fried Catfish image

Cajun seasoning, a blend of spices and flavorings that's traditionally used to prepare foods such as gumo and jambalaya, adds an inviting bite to this catfish

Provided by Messiejessie625

Categories     Catfish

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 teaspoon cajun creole seasoning
1 lb catfish, about 3/4-inch thick
1/3 cup yellow cornmeal
lemon wedge, if desired
butter-flavored cooking spray
1/4 cup skim milk
1/3 cup dry breadcrumbs
1 egg white, slightly beaten

Steps:

  • Move oven rack to position slightly above middle of oven. Heat oven to 500 degrees. Remove and discard skin from fish. Cut fish into 2x 1 1/2" pieces.
  • Mix buttermilk and egg white with fork. MIx cornmeal, bread crumbs, and cajun creole seasoning. Dip fish into buttermilk mixture, then coat with cornmeal mixture. Place in ungreased rectangular pan, 13x9x2". Lightly spray cooking spray on fish.
  • Bake uncovered about 10 minutes or until fish flakes easily with fork. Serve with lemon wedges.

Nutrition Facts : Calories 235.9, Fat 9.5, SaturatedFat 2.2, Cholesterol 53.6, Sodium 152.2, Carbohydrate 15.2, Fiber 1.1, Sugar 0.7, Protein 21.2

CAJUN FRIED CATFISH



Cajun Fried Catfish image

A yummy version of friend Catfish with a bit more zip than the typical recipes. If you like fried Catfish, I think you'll like this.

Provided by JanetB-KY

Categories     Lunch/Snacks

Time 23m

Yield 6-8 serving(s)

Number Of Ingredients 14

5 lbs catfish fillets
1/2 cup prepared yellow mustard
1/4 cup Tabasco sauce
2 tablespoons Worcestershire sauce
1/4 cup half-and-half cream
1/2 cup water
3 tablespoons dry white wine
2 cups white cornmeal
2 cups all-purpose flour
3 teaspoons salt
2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 quart cooking oil (enough to deep fry the fish)

Steps:

  • Preheat the oil in a deep fat fryer to 375°F.
  • Cut the fish into 2 to 3 ounce pieces.
  • Combine mustard, Tabasco sauce, Worcestershire sauce, cream, water, and wine in a large mixing bowl until well blended.
  • Put the white cornmeal in a food processor and blend at high speed for about 2 minutes; It will make the mixture much finer.
  • Pour the mixture into another large, dry mixing bowl and add the flour and remaining ingredients, except for the cooking oil.
  • Mix well together until well blended; coat the fish pieces in the mustard mixture, then roll the fish in the dry cornmeal/flour mixture.
  • Fry the fish in a deep fat fryer at 375°F; the fish should float to the top of the grease and turn a golden brown.
  • Remove from the fryer and drain on a stack of dry paper towels.
  • This makes awesome Po' Boy's or just plain old fish sandwiches.

Nutrition Facts : Calories 2135.2, Fat 177.8, SaturatedFat 26.5, Cholesterol 181.2, Sodium 1731.8, Carbohydrate 67.4, Fiber 5.1, Sugar 1.8, Protein 67.7

Tips:

  • Use a large baking dish to ensure that the catfish fillets have enough space to cook evenly.
  • Make sure to coat the catfish fillets in the seasoned flour mixture evenly. This will help to create a crispy crust.
  • Do not overcrowd the baking dish. If the fillets are too close together, they will not cook evenly.
  • Bake the catfish fillets for 15-20 minutes, or until they are cooked through. The internal temperature of the fillets should reach 145 degrees Fahrenheit.
  • Serve the catfish fillets immediately with your favorite dipping sauce.

Conclusion:

Cajun oven-fried catfish is a delicious and easy-to-make dish that is perfect for a weeknight meal. The catfish fillets are coated in a seasoned flour mixture and then baked in the oven until crispy. This results in a catfish fillet that is crispy on the outside and tender and flaky on the inside. Serve the catfish fillets with your favorite dipping sauce and enjoy!

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