making your own Cajun seasoning blend<\/a>, you can control the salt and heat level in any Cajun catfish fillet recipes. The seasoning blend is made up of pantry staples. You can eliminate the salt for a salt-free version, as well as reduce (or increase) the cayenne and chili powder to taste.<\/p>\nDo you need to soak your fish in buttermilk?<\/h3>\n
Many recipes call for soaking fish in milk or buttermilk for 10 to 20 minutes before cooking. The proteins in milk bind with the compounds that cause fishy odors, leaving behind a sweeter-smelling fish. Today’s fish is typically farmed and has a mild taste. Fresh fish should smell only mildly fishy and have firm flesh. If it is mushy or smells offensive, you should probably toss it.<\/p>\n
In short, you can soak your fish in buttermilk (and even add some hot sauce for added zing), but it’s not necessary with fresh fish. If you have diners who are especially sensitive to fish odor and flavor, go ahead and try it. Rinse the fish and pat it dry before rolling it in cornmeal.<\/p>\n","protected":false},"excerpt":{"rendered":"
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. \u2014Jim Gales, Milwaukee, Wisconsin<\/p>\n","protected":false},"author":7061,"featured_media":2108733,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304162,305378,304333,304328,305271,304993,304998,304292,304338,307049,303966,304988,303887,306848,304268,305374,304350,324623,303994,304150,303883],"categories-v2":[308500,309439,309386,308991,308984,308481,309216,308940,308945,308305,308992,310085,308495,308935,308478,309603,259483,309381,309001,309177,308528,309434,308476],"coauthors":[112911],"recommended_recipes":[{"post_title":"Cajun Shrimp","post_link":"\/recipes\/cajun-shrimp\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cajun-Shrimp_EXPS_FT24_19359_EC_041624_4.jpg"},{"post_title":"Zesty Baked 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Catfish","datePublished":"2018-01-01","dateModified":"2025-01-28","prepTime":"PT5M","cookTime":"PT20M","totalTime":"PT25M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cajun-Baked-Catfish_EXPS_TOHD25_28690_ChristineMa_2.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Cajun catfish is an easy and flavor-packed way to serve fish. Simply dredge the fillets in a super-seasoned cornmeal mixture and then bake them for a crispy, golden coating with a flaky, tender inside.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the coating","text":"Preheat the oven to 400\u00b0F. In a shallow bowl that fits the fillets, mix the cornmeal, Cajun or blackened seasoning, thyme, basil, garlic powder and lemon-pepper seasoning."},{"@type":"HowToStep","name":"Coat the fillets","text":"Dredge the fillets in the cornmeal mixture, coating both sides, then place them on a baking sheet coated with cooking spray. Sprinkle them with the paprika."},{"@type":"HowToStep","name":"Bake the fish","text":"Bake the fish until it begins to flake easily with a fork, 20 to 25 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cajun-Catfish_TOHD25_28690_ChristineMa_2.jpg?fit=700,1024"}],"recipeYield":"2 servings","author":[{"@type":"Person","name":"Anna Thomas Bates"}],"nutrition":{"@type":"NutritionInformation","calories":" 242 calories","fatContent":"10g fat (2g saturated fat)","cholesterolContent":"94mg cholesterol","sodiumContent":"748mg sodium","carbohydrateContent":"8g carbohydrate (0 sugars","fiberContent":"1g fiber)","proteinContent":"27g protein. Diabetic Exchanges<\/b>: <\/B>4 lean meat"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.625,"reviewCount":16,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Cajun","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-05-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jane174"},"reviewBody":"I couldn't get Cajun or blackened seasoning at my market, so I found a recipe to make my own online. I substituted tilapia for the catfish, and without any other amendments was rewarded with a crunchy, flaky, flavorful fillet that had just enough heat to pop.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-02-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldCupcake"},"reviewBody":"Great recipe. It has become a regular feature for our family. They ask for it once a month or so. It's easy and tasty. I have changed the recipe slightly -- I think the changes help with getting an even, crunchy coating on the fish. Wash and dry the fish, sprinkle with salt and pepper and dust with flour. Then dip each filet in well-beaten egg, diluted with water. Use a fork to lift the fish from the egg, allowing it to drip dry Then drop the fish into a plastic storage bag with the cornmeal mixture and shake to coat evenly. Transfer to a wire rack and allow to air dry for about 5-7 minutes. Transfer to a baking sheet and place in the oven till done, according to the online recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-07-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanCar"},"reviewBody":"Excellent piece of fish, and you didn't have to fry it","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-01-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveAirBalloon"},"reviewBody":"Made last night, was very good","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-06-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanHammer"},"reviewBody":"Unfortunately my husband and I didn't care for this recipe. I used tilapia which was an option. Since the fish wasn't dipped in an egg mixture or not sprayed with cooking spray, the breading didn't get crispy. I did spray the baking sheet.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenPlane"},"reviewBody":"Out of this world taste!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenSnow"},"reviewBody":"This was an easy to prepare dish and the results were delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBucket"},"reviewBody":"This recipe was wonderful! I used some Chef Paul Prudhomme blackened redfish magic seasoning and the catfish turned out delicious! Will definitely be my go- to catfish recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-04-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanCoathanger"},"reviewBody":"Although originally published several years ago, I saw it for the first time in the April May 2016 issue of Simple & Delicious. This recipe fits both categories, simple and delicious. I used tilapia, and cut the recipe down from 2 to just one serving. Excellent.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-05-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenDog"},"reviewBody":"I was a charter subscriber of Cooking for Two -- how did I miss this recipe? I used Paul Prudhomme's Seafood Magic and substituted crushed rosemary for the thyme. We both loved it.Additional info: Last night I was preparing a second (quick bread) dish that specified a 425-degree oven, and I had two enormous catfish fillets of about 1\/2 pound each. I crossed my fingers and baked everything at 425 for 15 minutes. Double success!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBottleOpener"},"reviewBody":"I live in an apartment, so frying in a cast-iron skillet is not really an option. This was great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanToast"},"reviewBody":"Delicious! Used Louisiana cajun seasoning and it was perfect. Followed the recipe exactly and used tilapia. Next time I'll try it with catfish!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleFlower"},"reviewBody":"Absolutely wonderful! We loved this even though I made one change. I used Emeril's essence instead of cajun seasoning. It was fantastic!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleFlower"},"reviewBody":"the spice i used made this very spicy and wow was it good! I used atlantic cod for my fish","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenRocket"},"reviewBody":"I made this tonight. It was okay but I have a better recipe for baked catfish.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBlowdryer"},"reviewBody":"I loved this recipe. I love catfish and need a healthier way to make it other than frying it. My husband can't wait till I make it again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"28690","romance_copy_dek":"Cajun catfish is an easy and flavor-packed way to serve fish. 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