I have been making this 1995 and enjoy it for the ease and good taste. If I want an easy clean up, I will wrap each fillet in sprayed alluminium foil and bake for 15 @ 400 degrees or put it on the grill.
Cajun Catfish
Photo: Howard L. Puckett; Styling: Ashley Johnson
There's no better fish to showcase the spices and flavors of Louisiana's Cajun country than catfish. Serve with slaw and sliced tomatoes.
Yield: 4 servings (serving size: 1 fillet)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 140
- Calories from fat: 33%
- Fat: 5.1g
- Saturated fat: 1.2g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 1.3g
- Protein: 20.1g
- Carbohydrate: 1.5g
- Fiber: 0.3g
- Cholesterol: 66mg
- Iron: 1.6mg
- Sodium: 219mg
- Calcium: 56mg
Ingredients
- 4 (4-ounce) farm-raised catfish fillets
- 1 tablespoon fresh lemon juice
- 4 teaspoons Cajun Seasoning
- Vegetable cooking spray
- Lemon wedges (optional)
Preparation
- Brush both sides of fillets with lemon juice, and sprinkle with Cajun Seasoning. Place fish on a broiler pan coated with cooking spray, and broil 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges, if desired.
Cajun Catfish Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, Quick/Easy, Family
- CUISINE: American, Cajun/Creole, Southern
- MAIN INGREDIENT: Fish
- DIETARY CONSIDERATION: Low Carbohydrate
- COOKING METHOD: Broil
- OCCASION: Birthdays/Anniversaries
- PUBLICATION: Cooking Light
More Recipes for Main Dishes
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Blackened Catfish
Oxmoor House -
Baked Bayou Catfish with Spicy Sour Cream Sauce
Oxmoor House -
Open-Faced Blackened Catfish Sandwiches
Cooking Light
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