Name: Cajun Baked Catfish Recipe
Prep time: 10 min
Cook time: PT-491254H30M38S
Total time: PT-491254H30M38S
Cuisine: Southern
Ingredients: 2 large raw catfish fillets, about 1 pound; 1 teaspoon lemon juice; 1 teaspoon Crystal hot sauce; Salt, to taste; Black pepper, to taste; Cayenne pepper, to taste; 1/2 teaspoon paprika; 1 teaspoon dried parsley flakes; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon lemon zest (optional); 3 tablespoons cold butter, cut into pieces; Oil for greasing the skillet

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Introduction

Cajun Baked Catfish is a flavorful and spicy dish that’s simple to prepare at home. With a perfect blend of seasonings and a touch of lemon, this recipe delivers a deliciously moist and tender fish that’s sure to impress.

A white round plate holds a serving of seasoned grilled fish fillet on the right side, showing a golden-brown and slightly crispy texture with herb specks and a light oily glaze around the edges. On the left side of the plate, there is a pile of roasted Brussels sprouts, each cut in half, with bright green and golden-brown charred spots on their flat sides. A silver fork and knife rest diagonally on the top left side of the plate. The plate sits on a folded orange-brown cloth napkin atop a white marbled surface. In the background, there is a glass with a cold amber drink visible behind the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large raw catfish fillets, about 1 pound
1 teaspoon lemon juice
1 teaspoon Crystal hot sauce
Salt, black pepper, and cayenne pepper to taste
1/2 teaspoon paprika
1 teaspoon dried parsley flakes
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons cold butter, cut into pieces
1/2 teaspoon lemon zest (optional)

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit.
Step 2: Grease a 12-inch cast iron skillet liberally with oil.
Step 3: Place the catfish fillets in the skillet.
Step 4: Pour half of the lemon juice onto one catfish fillet, then repeat for the other fillet. Use a brush or the back of a spoon to evenly cover the top side of each fillet with the juice.
Step 5: Repeat this process using the hot sauce, coating each fillet evenly.
Step 6: Sprinkle salt, black pepper, and cayenne pepper to taste over both catfish fillets.
Step 7: Divide the dried seasonings—paprika, parsley flakes, garlic powder, and onion powder—equally and sprinkle over each fillet.
Step 8: Arrange the pieces of cold butter around the catfish in the skillet.
Step 9: If using, sprinkle the lemon zest over the top of the seasoned fillets for an extra burst of flavor.
Step 10: Slide the skillet into the oven and bake for 15 to 20 minutes, or until the fish flakes easily with a fork and a digital meat thermometer inserted into the thickest part of the fillets reads at least 145 degrees Fahrenheit.

Tips & Variations

For a milder flavor, reduce or omit the cayenne pepper, or substitute with smoked paprika for a sweeter, smoky note.
Try adding a splash of white wine or a few sliced tomatoes to the skillet before baking for added moisture and flavor complexity.
If you don’t have a cast iron skillet, use any oven-safe baking dish and grease it well to prevent sticking.
Fresh herbs like thyme or cilantro can be sprinkled on top after baking for a fresh touch.

Storage

Store any leftover baked catfish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven at low heat to prevent drying out. Avoid microwaving to keep the texture tender and flaky.

How to Serve

A white round plate holds two golden-brown, crispy fish fillets side by side, each fillet showing a slightly curved, elongated shape with visible seasoning of green herbs and a light crust of spices that give a textured look. One fillet has a fresh green parsley leaf on top, adding a bright contrast to the warm brown and orange tones. The plate rests on a white marbled surface, enhancing the dish's vibrant colors and crisp details. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this Cajun recipe?

Yes, firm white fish like tilapia, redfish, or cod can be substituted and will work well with the Cajun seasonings.

How do I know when the catfish is fully cooked?

The fish is done when it flakes easily with a fork and reaches an internal temperature of 145 degrees Fahrenheit. Avoid overcooking to maintain moistness.